Recipe

A A A

• 1 cup extra virgin olive oil
• 2 onions, chopped into small pieces
• 5 garlic cloves
• 1/2 tbsp sea salt
• 1 (10 oz) can tomato sauce
• 2 (10 oz) cans diced tomatoes
• 1 (15 oz) can whole tomatoes
• 1/2 cup fresh basil

• 1 Heat a big pot on the stove.
• 2 Add olive oil and onions and let the onions cook down over medium-high heat. Keep stirring.
• 3 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.
• 4 Open your cans of tomatoes. Cut each of the whole tomatoes in half.
• 5 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.
• 6 Let the garlic begin to cook down, and then immediately add all the tomatoes.
• 7 Let this cook for at least 20-30 minutes. The longer it cooks, the thicker your sauce will be.
• 8 Loosely chop the basil (leaves only), and add to sauce.