Servings: 32 oz
Ingredients
- 1 28 oz can Whole San Marzano Tomatoes in Puree processed or crushed
- 1/2 Large Sweet Onion finely chopped
- 4 Cloves Garlic crushed
- 2 Tbsp Tomato Paste
- 1 Tbsp Light Brown Sugar
- 1/2 Tsp Dried Oregano
- 1/2 Tsp Salt
- 1/4 Tsp Red Pepper Flakes
- 2 Bay Leaves dried
- 1 Tbsp Basil Leaves finely chopped
Instructions
- Prepare your ingredients by finely chopping your onion, processing or hand crushing your canned tomatoes to your desired consistently (remove the basil that it is packed in the can with), and crushing of finely chopping your garlic.
- In a medium saucepan, heat olive oil over medium heat.
- Once hot, add finely chopped onions and saute 4-5 minutes until they begin to get soft and turn golden brown.
- Add crushed garlic and continue to saute for 30-60 seconds, stirring constantly being careful to not burn your garlic.
- Add tomato paste and stir well. Add your prepared tomatoes and stir to combine.
- Add brown sugar, dried oregano, red pepper flakes, salt, and bay leaves. Stir to combine.
- Reduce heat to a low simmer and cover. Cook for at least 20 minutes but preferably 60 minutes or more. Stir frequently to prevent scorching.
- Remove the pan from the heat and stir in fresh chopped basil. Remove bay leaves.
- At this point you can enjoy it immediately or put it in a jar for 5-7 days in the refrigerator or months in the freezer.
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