Ingredients
The following ingredients have 2 Servings
- 2 (28oz) can crush tomatoes (see notes)
- 1/3 to 1/2 cup EVOO (Extra Virgin Olive Oil)
- 10 garlic cloves, whole
- 15g fresh basil (About a handful of basil leaves)
- 10g fresh oregano (about 5 sprigs)
- Salt to taste
Instruction
- In a large, heavy bottom saucepan, add the EVOO and garlic cloves. Turn the heat to medium-low heat, and cook the garlic low and slow until softened and they begin to caramelize. Once the garlic is caramelized, remove the cloves from the pot.
- Add the crushed tomatoes and cook low and slow for 45 to 60 minutes, uncovered. Add a little water to the tomato cans (about 1/4 of each can), swish it around to get all that excess sauce off the sides, and pour it into the pot.
- While the sauce is cooking, make a bouquet garni with the basil and oregano (see picture above). And add it to the sauce during the last 5 to 10 minutes of cooking. At this time, taste the sauce and add salt as needed
- When the sauce is done cooking, remove it from the heat. You can leave the herbs in the sauce until you use it.
