Ingredients:

  • 30ml Extra Virgin Olive Oil
  • 1 small Yellow Onion, finely minced
  • 4 cloves Garlic, smashed and minced
  • 5ml Dried Oregano
  • 2.5ml Red Pepper Flakes
  • 15ml Tomato Paste
  • 794g Canned Crushed Tomatoes
  • 120ml Water
  • 2.5ml Sea Salt
  • 1.25ml Black Pepper
  • 15g Fresh Basil, chiffonade

Instructions:

  1. Heat 30ml olive oil in a large saucepan over medium heat. Add the minced onion and cook for 5 minutes until translucent and soft but not browned.
  2. Stir in the 4 cloves of minced garlic, 5ml oregano, and 2.5ml red pepper flakes. Cook for 1 minute until the garlic is fragrant and sizzling.
  3. Add 15ml tomato paste to the center of the pan. Stir constantly for 2 minutes until the paste turns a dark mahogany color.
  4. Pour in 794g crushed tomatoes and 120ml water. Season with 2.5ml sea salt and 1.25ml black pepper.
  5. Bring the mixture to a low boil, then immediately turn the heat down to low. Simmer for 25 minutes until the sauce thickens and the oil pools slightly on top.
  6. Remove the pan from the heat. Stir in 15g fresh basil ribbons.
  7. Taste the sauce with a clean spoon. If it tastes flat, add a tiny pinch more salt until the tomato flavor pops.
  8. If the sauce looks separated, give it a vigorous whisk for 30 seconds to bond the fat and water.