Inspired by cookscountry.com
Ingredients
for 6 servings
- ¼ cup (60 mL) olive oil
- 2 cloves garlic, crushed
- 1 small onion, halved
- 56 oz (1.60 kg) tomato, whole canned
- 2 teaspoons salt, plus more to taste
- 1 teaspoon dried oregano
- 1 dried basil
- 1 bay leaf
- ¼ cup (10 g) fresh basil, chopped
- pepper, to taste
- sugar, to taste
Preparation
- In a pot over medium heat, add the olive oil and garlic. Cook for about 2 minutes or until fragrant, but not browned.
- Add the tomatoes with their juice, and crush with the back of a spoon.
- Add the onion and salt, and stir occasionally. Bring to a boil, then reduce to a simmer for an hour.
- Discard the garlic and onion, then puree to the desired consistency with a food mill or immersion blender.
- Transfer the sauce back to a pot and add the bay leaf, dried oregano, and dried basil. Bring to a simmer for about 90 minutes or until the desired thickness.
- Discard the bay leaf, add the fresh basil and, to taste, salt, pepper, and sugar.
- Enjoy!
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