Tomato Sauce

3 28 oz Cans Whole Plum Tomatoes, drained
3 Small(really!) Yellow Onions, minced (or 1 large)
3 Cloves Garlic, finely minced
12 Leaves Fresh Basil
1 t Dried Oregano
1 t Sugar
2 T Olive Oil
Salt & Freshly Ground Pepper to taste
  • Open the can and taste the tomatoes (not the juice they were packed in). If they don’t taste like they were picked yesterday, go back to the store and buy a different brand. I’ve had better luck with local brands than imported tomatoes from Italy. The imported tomatoes apparently don’t improve during their ocean voyage.Whatever you decide to use, make sure you taste it first. The best I’ve found so far is Wegman’s Plum Tomatoes with Basil
  • Drain all the liquid and reserve.
  • Slice the bottom off each tomato if necessary, and shake out all the seeds and slimy stuff (it adds bitterness and no flavor)
  • Heat olive oil in a heavy 6 quart pot until shimmering
  • Add onion, sauté until translucent and softened
  • Add garlic and sauté until softened
  • Add oregano and basil and mix
  • Add tomatoes, crush with a potato masher
  • Add sugar if necessary
  • Stir well and bring to simmer
  • Add salt and pepper to taste
  • If too dry, add back a little of the reserved liquid
  • Simmer uncovered on low until some of the tomatoes break down.

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