Summer Series: Heirloom Tomato Sauce
1 tbsp extra virgin olive oil
half onion, finely chopped
4 garlic cloves, crushed
2 tbsp tomato paste
1 28oz. can crushed tomatoes with the juice or 1 ¾ pound of fresh tomatoes, peeled, seeded and diced
1 tbsp brown sugar
½ tsp dried oregano
2 dry bay leaves
Salt and pepper to taste
1 tbsp chopped fresh basil
In a saucepan, heat olive oil over medium heat.
Add onions and cook 4-5 minutes until they are soft and golden.
Add garlic and sauté, being careful not to burn.
Add tomato paste and stir well. Add crushed tomatoes, including the juice in case you are using tomato cans.
Add brown sugar, dried oregano, dry bay leaves, salt and pepper.
Cover and bring to a low simmer for 25-30 minutes.
Finally, remove from the heat, add fresh basil and stir well. Remove the dry bay leaves.
Adjust the seasoning if you think it is necessary. You can use this delicious sauce in your favorite recipes or you can pour the sauce in a mason jar and keep it in the fridge for about 3 or 4 days or you can freeze for months.