Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp olive oil
  • 6 cloves garlic (minced)
  • 1/3 cup grated or minced yellow onion
  • 2 Tbsp tomato paste
  • 2 (28 oz each) cans San Marzano whole peeled tomatoes
  • 1 Tbsp dried basil
  • 2 tsp dried oregano
  • 1/2 tsp granulated sugar
  • 1/2 tsp dried thyme
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 Tbsp balsamic vinegar
  • torn or minced fresh basil (optional)

Instruction

  • In a large heavy bottomed pot, add olive oil and heat over MED heat.  Once oil is hot, add garlic and cook for about 30 seconds, stirring constantly.
  • Add grated onion and tomato paste and cook about 1 minute, stirring constantly.
  • Add tomatoes, basil, oregano, sugar, thyme, salt, pepper and vinegar.  Stir well.
  • Use a potato masher or wooden spoon to gently break down the whole tomatoes.
  • Keep cooking until sauce comes to a high simmer, then reduce heat to MED LOW, cover and simmer 20-30 minutes.
  • Use an immersion blender and blend until somewhat, mostly, or completely smooth.  Alternately, you could transfer the sauce to a traditional blender or food processor.