Ingredients

The following ingredients have 2 Servings
  • 6 cups Tomatoes (chopped)
  • 3 tbsp Olive oil
  • 2 cloves Garlic (sliced)
  • 1 cup Red onion (chopped finely)
  • 2 tbsp Brown sugar
  • 4 tbsp Tomato paste
  • 1/2 tsp Dried thyme leaves
  • 4 tbsp Basil (fresh chopped)
  • 1/2 tsp Dried oregano
  • 4 Bay leaves (large)
  • 1 tsp Salt
  • 1/2 tsp Pepper

Instruction

  • Chop tomatoes roughly into small pieces.
  • Slice the garlic thin.
  • Cut onions fine.
  • Add oil and garlic into a large pot or Dutch oven.
  • With the heat on low let the garlic infuse into the oil for a minute or so making sure not to brown or burn it.
  • Once the garlic is nice and fragrant. Add in the dried herbs.
  • Followed by the diced onions, bay leaves and saute for 2 minutes.
  • Gently move the onions on one side of the pan keeping the center near the heat clear.
  • Add in the brown sugar. Let it caramelize slowly so it browns not burns. This will add a little brown color that will intensify the color of our sauce.
  • Now mix in the onions again and continue to cook.
  • Next, add in the chopped tomatoes and tomato paste.
  • Season with salt and pepper to taste.
  • Cover the pan, lower the heat to a simmer and let simmer gently for 15 minutes.
  • After 15 minutes you should have a thick, dark tomato sauce.
  • Add in your fresh basil leaves.
  • You can leave the sauce chunky or use a hand blender to blend it to a smooth paste.
  • Serve over fresh pasta or use as a basic tomato sauce for making other variations.