A thick sauce that is great with pasta, in lasagna and on pizza…
Just between you and me: Add ½ cup heavy cream and you get a lovely Rosé pasta sauce.
2 large cans of peeled tomatoes, minus the fluids (or 8-10 large plum tomatoe, peeled)
6-10 garlic cloves, crushed
1 large onion, finely chopped
Handful fresh basil leaves
½ cup water
2 tbsp. extra-virgin olive oil
For pizza sauce: 2-3 Tbsp. dried Oregano
salt and sugar for seasoning
In large saucepan, sauté onion and garlic in olive oil, until lightly golden.
Chop the tomatoes and add to the pan.
Add basil leaves and water and stir well.
Season with salt and sugar (to balance off the tomato acidity) to taste.
For pizza sauce: add the dried Oregano and stir well.
Bring to a boil, lower heat and cover with lid.