Ingredients

The following ingredients have 4 Servings
  • 3 tbsp olive oil
  • 6 cloves garlic (minced)
  • 2 tbsp tomato paste ((See Note 1))
  • 1/2 cup dry red wine ((optional))
  • 1/2 tsp sugar
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes
  • 28 oz crushed San Marzano tomatoes ((See Note 2))
  • 12 basil leaves (roughly chopped)
  • 2 tbsp fresh Italian parsley chopped (garnish)

Instruction

  • In a large skillet, heat the oil over a medium-high flame and add the minced garlic and sauté for 2 minutes.
  • Reduce the heat to medium and add the wine (optional), tomato paste, sugar, dried oregano and salt and red pepper flakes, sauté for 2 minutes.
  • Add the tomatoes, stir and simmer until reduced slightly, about 20 minutes. In last 10 minutes of simmering, add the basil and stir. Season the sauce with more salt to taste.
  • At this point you could leave it chunky or for a smooth sauce you could use a hand blender and puree or put in a blender and blend until smooth.
  • Use over any pasta dish or meatballs and top with fresh chopped parsley and grated or shaved parmesan cheese.