Homemade Sunday (Tomato) Sauce

• servings: 6 servings
• active time: 10 minutes
• total time: 2 hours 10 minutes

Ingredients

1/4 cup extra-virgin olive oil

5x 680mL Italians tomatoes (jarred or canned, about 14 cups)

3 large cloves garlic

1 large carrot (peeled)

1/2 large red pepper

1/2 tsp dried oregano

1/2 tsp red pepper flakes

1 heaping tsp salt (or more)

fresh basil

Directions

Begin by grabbing a large deep pan and setting it to medium heat.

Add your olive oil, and once hot add your carrot and red pepper.

Sauté on medium heat for 6 to 7 minutes flipping over halfway. The goal here is to lightly brown the veggies to add flavour to the sauce as it cooks.

Reduce heat to low/medium and add your dried oregano, chilli flakes, and whole garlic cloves. Saute for 1-2 minutes just until the garlic begins to brown. DO NOT burn the garlic.

Add your can or jars of tomatoes to the pan. Once you have emptied your can or jars into the pan make sure to add 2-3 tbsp of water to each and shake it ensuring all the tomatoes left on the sides get poured into the pan, along with the water.

Bring your tomatoes to a light boil and cook for 5 minutes.

Reduce heat to simmer, cover and let cook for one hour.

At the one hour mark take the lid off give it a stir and simmer for an additional hour uncovered.

When you have about 15 minutes left of cooking time, add a large handful of fresh basil and salt. Stir and taste here in case you need to add more salt.

Remove your whole garlic cloves, red pepper, carrot, and basil from the sauce.

If you are making spaghetti (or any pasta) mix this sauce right in, top with more sauce, and be sure to add a mountain of parmigiano reggiano, chilli fakes and fresh basil.

Enjoy right away!