|3||28 oz||Cans Whole Plum Tomatoes, drained. I like Cento “San Marzano”|
|1||Medium||Yellow Onion, minced|
|3||Cloves||Garlic, finely minced|
|Freshly Ground Pepper to taste|
- If you’re not using the brand/style above, 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.
- Heat the olive oil on medium, and a couple of pieces of onion in a heavy 6 quart pot until just quietly sizzling, then add the rest of the onion. Increase or decrease heat to keep the onions cooking slowly.
- Cook until translucent and softened but not browned
- Add garlic and cook until softened and translucent.
- Add oregano and basil and mix with spoon.
- Add tomatoes, crush with a potato masher
- Add sugar if necessary
- Stir well and bring to simmer
- Add pepper to taste
- Simmer uncovered on low until some of the tomatoes break down and there’s no watery liquid.
Note that there’s no salt listed in the ingredients. This is because the canned tomatoes already contain enough salt.