Prep 15 mins
Cook 40 mins
I got this recipe from my friend Brian, who did an internship in Italy as part of his culinary training. I never measure anything in this recipe, so all amounts are approximates. If you have more of something, add it, if you think it needs less, remove it. This is our absolute favorite sauce for pasta, bread, lasagna, everything! You can easily make a ton of this sauce, and freeze some for later. It's super easy, and divine. I hope you can make it your own!
- 1 cup extra virgin olive oil
- 2 onions, chopped into small pieces
- 5 garlic cloves
- 1⁄2 tablespoon sea salt
- 1 (10 ounce) can tomato sauce
- 2 (10 ounce) cans diced tomatoes
- 1 (15 ounce) can whole tomatoes
- 1⁄2 cup fresh basil
- Heat a big pot on the stove.
- Add olive oil and onions and let the onions cook down over medium-high heat. Keep stirring.
- Meanwhile, chop and smash your garlic and then use your chef's knife to press the sea salt into the garlic in a grating motion, making a pulp.
- Open your cans of tomatoes. Cut each of the whole tomatoes in half.
- Once onions have cooked down, add the garlic. This part is important. Don't let the garlic fry. This will happen quickly if you turn your back.
- Let the garlic begin to cook down, and then immediately add all the tomatoes.
- Let this cook for at least 20-30 minutes. The longer it cooks, the thicker your sauce will be.
- Loosely chop the basil (leaves only), and add to sauce.