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Ingredients
- 1 can (28-ounces) whole peeled tomatoes, in juice
- 1 small white or sweet onion, finely diced and minced
- 1 clove garlic, peeled and minced
- 3 to 4 fresh basil leaves
- 1 teaspoon dried oregano
- Pinch salt
- Pinch fresh ground black pepper
- Pinch sugar, optional
- 2 tablespoons olive oil, to saute
Directions
Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky. In a heavy bottom 2-quart saucepot, add the olive oil, over a medium high flame and heat a little. Add the onions and saute until slightly translucent. Add the garlic and saute about a minute until golden. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the fresh basil and oregano. You can add a touch of sugar if desired or if tomatoes are tart. Simmer on a low flame, stirring often for at least 15 minutes. If not using right away, cool down and store in airtight container in the refrigerator, up to 1 week.
Recipe courtesy Don Pintabona
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