Ingredients
- 1/3 cup olive oil
- 2 medium onions, finely chopped
- 3 to 4 cloves garlic, finely chopped
- 8 to10 tomatoes, peeled, seeded, coarsely chopped ( tomatoes MUST be all red and ripe)
- 2 (6 ounce) cans tomato paste
- 2 tablespoons dried oregano, crumbled
- 2 teaspoons dried basil, crumbled
- 1 bay leaf
- 2 teaspoons sugar
- 1 tablespoon salt, more if you needf
- Ground pepper, to taste
How to Make
-
Step 1: Heat oil in large pot pan, 6 to 8 quarts. Add onions and cook over medium heat for 6 to 8 minutes until transparent. Add garlic and cook another minute.
-
Step 2: Stir in tomatoes, paste, oregano, basil, bay leaf, salt, pepper and bring to a boil. Then simmer, uncovered on low heat for 1 to 1 1/2 hours or until thick, stirring occasionally. When finished the sauce should be thin and fairly smooth. Remove bay leaf. Taste then season with more salt and pepper if needed.
-
Step 3: Cool then refrigerate 2 days before using or freezing.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.