Photo © Source The Country Cook
Ingredients
- 2 Tbsp. olive oil (or avocado oil)
- 1 small yellow onion, diced
- 3-4 cloves garlic, minced
- 2 tsp. dried basil
- 2 tsp. dried oregano
- ½ tsp. crushed red pepper flakes (optional)
- 12 oz. can tomato paste
- 29 oz. can tomato sauce
- 28 oz. can crushed tomatoes
- 2 tsp. granulated sugar
Instructions
- In a large skillet or Dutch oven, add 2 Tablespoons olive oil and sauté 1 small yellow onion, diced until soft and translucent (4-5 minutes).
- Add 3-4 cloves garlic, minced, 2 teaspoons dried basil, 2 teaspoons dried oregano and ½ teaspoon crushed red pepper flakes until garlic is fragrant (about 30 seconds to one minute.)
- Add 12 ounce can tomato paste, 29 ounce can tomato sauce and 28 ounce can crushed tomatoes (juice included.)
- Bring to a boil. Reduce heat to a simmer, cover with a lid, and cook for 30 minutes, stirring occasionally.
- Taste the sauce and add 2 teaspoons granulated sugar (or to taste) as needed to balance the acidity in the sauce.
- Stir to combine.
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