This simple recipe can be used as a sauce for pasta, as a base for pizza, or for a dish like chicken or eggplant parmigiana.
Preparation time: 25 minutes
Cook time: 1 hour
Yield: 4 cups
2 tbsp olive oil
3 cloves of garlic, chopped
28 oz can whole tomatoes
1½ tbsp sugar
½ tsp dried oregano
Salt
Fresh cracked black pepper
¼ cup fresh basil leaves, chopped
Add the olive oil to a saucepot on medium-high heat.
Open the can of tomatoes and crush them into smaller pieces. Set aside.
Add the garlic to the hot oil and stir.
Add the crushed tomatoes, sugar, and oregano, and turn the heat down to a slow simmer.
Cook the tomato sauce for about 45 minutes, stirring occasionally.
Remove the sauce from the heat, stir in the fresh basil, and season with salt and pepper to taste.
Store the sauce in the refrigerator for up to two weeks or freeze it for later use.
©chefalisonbiebs
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