Monday, April 8, 2013
2 - 28 oz. cans whole tomatoes in juice
1⁄2 cup extra-virgin olive oil
2 yellow onions, finely chopped
4 cloves garlic, minced
1 teaspoon sugar
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper
In a blender, purée the tomatoes with their juice until almost smooth. Set aside.
Heat the oil in a large, heavy saucepan over medium heat. Add the onions and garlic and saute until soft, about 10 minutes. Stir in the tomato purée, oregano, basil and sugar. Bring to a simmer over medium high heat. Decrease the heat to medium and continue simmering until the sauce starts to thicken, about 10 minutes. Season the sauce to taste with salt and pepper.
The sauce may be made 1 day ahead or double the recipe and freeze the extra in small portions to use as needed.
Makes about 6 cups.
Adapted slightly from Giada de Laurentiis', giada's family dinners