- Olive Oil about 1/4 cup
- Large White or Yellow Onion chopped well.
- One Large Bunch of Fresh Basil chopped well
- Garlic, 4 o 5 cloves chopped well.
- Crushed Red Pepper, just a pinch or more depending on your desired heat (I like heat in mine)
- 3 large cans crushed or chopped tomatoes ( I like Cento Tomatoes or San Marzano)
Cover the bottom of your large pot with Olive Oil, add Onion, Garlic and Crushed Red Pepper, saute until the Onions are tender, stir in your basil, add the Crushed Tomatoes and let cook on medium heat until cooked down a bit, season with salt and pepper. Turn heat to a low simmer and continue to cook for about an hour (it can simmer on low for hours if you want but it isn’t needed. Sometimes I keep a sauce on the back of the stove all day).
One 28-ounce can of tomatoes equals about 10 to 12 whole tomatoes, peeled (or about 2 pounds)
One 14-1/2-ounce can of tomatoes equals 5 to 6 whole tomatoes, peeled (or about 1 pound)
When in season it’s best to use fresh 🙂