- 2 cans 796ml plain whole plum tomatoes or crushed
- 4-6 average garlic cloves
- 1 small onion diced or roughly chopped
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp black pepper or crushed chili pepper, to your taste
- 1 tsp salt or to your taste
- 1 tbsp sugar or omit
- 1-2 tsp oil or omit
In a heavy bottom pot, heat 1 tbsp of heat, medium heat.
Add onions, sauteing for 5 minutes.
Add whole garlic cloves, sauteing for another 5 minutes.
Add plum tomatoes. Crush them slightly in the pot or before adding to the pot.
Add all of the seasoning and sugar. You can also wait until the end of cooking to add the sugar if needed.
Cook for 6-8 hours, on a low heat, covered. Adding 1/4 cup of water at a time if needed. Check once an hour, adjust seasoning as needed.
Leave chunky or puree until smooth. I do both depending on my mood.
Serve hot over or in pasta. Great as a pizza sauce.
Freezes well for up to 6 months.
Please remember everyone's tomato sauce is going to be different. Make it to suit your taste & most importantly enjoy the process!
Previous Recipe: Brown Rice/Split Pea/Quinoa Medley
Till next time,