- 1/2 C. EXTRA VIRGIN OLIVE OIL
- 1 LARGE INION, CHOPPED VERY FINE
- 8 CLOVES GARLIC, MINCED (2 PER CAN)
- 3 CANS TUTTOROSA CRUSHED TOMATOES (BLUE CAN)
- 1 CAN TUTTOROSA TOMATO PUREE (BLUE CAN)
- 1/4 – 1/2 C. SUGAR
- 2 T. SALT
- 1/4 C. FRESH BASIL, CHOPPED
- 1/2 TSP. FRESH THYME, CHOPPED (OR 1/8 TSP. DRIED)
- Heat olive oil in large pot. Add the finely chopped onions and garlic (I use a food processor to chop them up). Saute until they are soft and golden – do not brown. Add the cans of crushed and pureed tomatoes, sugar, salt and herbs. (HINT: I have found that if I use other brands of tomatoes, the sauce may be too sweet so please taste the sauce after you put in half the sugar.)
- Slowly simmer, stirring often so that the sauce at the bottom doesn’t burn. If, by chance, it does burn, DO NOT STIR THE POT! Instead, transfer the sauce to another pot and you can save it. Add meatballs or cooked sausage after the first half hour and then simmer for another hour or more.
- Note: This recipe is a real composite. I took bits and pieces of sauce recipes from several of my aunts to create my own version. Usually, I make a double batch in order to freeze half in family-sized containers or plastic bags for another day. I always like to have two containers in the freezer at all times.