Ingredients

The following ingredients have 4 Servings
  • 1/2 cup extra-virgin olive oil
  • 1 medium yellow onion (chopped)
  • 4 cloves garlic (chopped)
  • 1/2 tsp sea salt (plus more to taste)
  • 1/4 tsp ground black pepper (plus more to taste)
  • 2 28-ounce cans crushed tomatoes
  • 1 tsp dried oregano
  • 6 basil leaves
  • 2 dried bay leaves
  • 1/4 cup parmesan cheese (grated)
  • 1/4 cup pecorino cheese (grated)
  • 1/4 cup ricotta
  • 1/4 cup provolone (grated)

Instruction

  • In a large pot, heat oil over medium high heat. Add onion and saute until soft and translucent, about 5-6 minutes. Add garlic, salt and pepper and cook 1 additional minute.
  • Add crushed tomatoes, oregano, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and add the cheeses.
  • If using a food processor, add half the tomato sauce into the bowl of a food processor and process until smooth. Continue with remaining tomato sauce.
  • If using an immersion blender (possibly the best device ever!), just blend the sauce right there in the pot.
  • Season to taste.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into plastic freezer bags.