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 jerseymoe_7489969
Jackson, NJ
on January 31, 2013
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We love this sauce, I used San Marzano tomatoes, and all fresh garlic, basil etc. I do add a tespoon of sugar and my husband and family love it. I make it about once a month thanks for the recipe.
By Tommydogge
on January 19, 2013
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Way too much oil, it would not incorporate but was a constant floating slick. The flavor was also flat. When I cut the oil by 1/3 this recipe makes a good base.
By kiwi3308
Melbourne, FL
on November 04, 2012
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I love this sauce. It is better than our old family recipe and a shorter cook time. It is delicious.
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