Ingredients
- 6 ounces good olive oil, not extra-virgin
- 12 cloves garlic, finely sliced
- 1 large or 2 medium Spanish onions, finely diced
- 2 (28-ounce) cans imported crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon white or black pepper
- 1 large handful julienned fresh basil leaves
Directions
In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil.
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By qtmcgru
Chester,VA
on October 19, 2011
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I love this recipe getting ready to make it again
By ninatrans
on June 30, 2011
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Absolutely awesome sauce. I guess the reviewer who called it junk doesn't understand you don't need to add the saturated fats of meat drippings to a great sauce. The imported crushed tomatoes gave it a subtle rich flavor with absolutely no bitterness. Bravo!
By lruggio
on May 20, 2011
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This sauce made my italian husband cry...it brought him back to his childhood sunday dinners at his grandmother's home!
this recipe has very basic ingredients so it is important to use the best quality of each item. I have tried this recipe with standard tomatoes and I have to doctor it up as it was bitter or just not good at all. When I use san marzano tomatoes, the sauce is restaurant worthy with serious good clean flavor. Same goes for the olive oil. Use an oil you will love to eat on a peice of bread.
the amount of oil in this recipe is not used to just cook the onion and garlic, but to infuse the onion and garlic into the oil. The garlic onion olive oil is just another layer of flavor to the tomatoes. The amount of oil in the recipe will make sense when you understand this.
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