Categories: sauces
Ingredients
- (makes about 4 cups)
- 2 tablespoons canola oil
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 3 cloves garlic, minced
- 1 28oz can crushed or ground, peeled tomatoes
- 1 5-6 oz can tomato paste
- 1 tablespoon dried oregano
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon pepper
Directions
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Heat a large pot over medium heat. Add the oil and swirl to coat the bottom of the pan completely. Add the onion and garlic and saute, stirring occasionally, for about 7 minutes, until browned. Lower the heat if they begin to burn. The more color that develops on the onion and garlic, the more flavor they’ll add to the finished sauce.
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Once the onions and garlic are tender and caramel in color, add the crushed tomatoes and the tomato paste and stir until the mixture is smooth and well combined.
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Add the remaining ingredients (oregano through pepper), stir, and bring the mixture to a simmer. Lower the heat to the lowest setting, cover and let cook for 30 minutes, stirring occasionally so that the bottom does not burn.