Tomato Sauce by Jerkstore77
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 3/4 cup chopped onions
- 1/2 tsp. red pepper flakes
- 1 1/2 28 oz. cans whole peeled tomatoes, chopped and JUICE RESERVED
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1/2 tsp. sugar (optional)
- 1 1/4 tbsp. dried basil
- 1/4 tsp. dried oregano
First step, heat up your oil in a medium sized pot and start cooking your onions, garlic, and red pepper on medium heat.
After about 10 minutes, the onions should be cooked. Add the tomatoes, basil, oregano, pepper, salt, and optionally sugar. Sugar should only be added if the tomatoes do not taste sweet enough to you. Stir this all up and cook it for 5 minutes.
Now, pour in the tomato juice you saved (you did save it right?) and bring it to a boil. Once boiling, reduce heat and let it simmer for 30-40 minutes, uncovered and stirring occasionally.
The next part is not neccesary, but highly recommended. Let your sauce get to room temperature, and process it in batches in a food processor, not quite to the point where it is totally liquid. This will make the sauce smoother.
You should end up with about 3 cups of sauce