2½ Hour Tomato Sauce
¼ cup olive oil (60 mL)
2 cloves garlic, crushed
1 small onion, halved
56 oz tomato (1.60 kg), whole canned
2 teaspoons salt, plus more to taste
1 teaspoon dried oregano
1 dried basil
1 bay leaf
¼ cup fresh basil (10 g), chopped
pepper, to taste
sugar, to taste
How to Make It
In a pot over medium heat, add the olive oil and garlic. Cook for about 2 minutes or until fragrant, but not browned.
Add the tomatoes with their juice, and crush with the back of a spoon.
Add the onion and salt, and stir occasionally. Bring to a boil, then reduce to a simmer for an hour.
Discard the garlic and onion, then puree to the desired consistency with a food mill or immersion blender.
Transfer the sauce back to a pot and add the bay leaf, dried oregano, and dried basil. Bring to a simmer for about 90 minutes or until the desired thickness.
Discard the bay leaf, add the fresh basil and, to taste, salt, pepper, and sugar.
Liquid Measuring Cup
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