Yield: about 3 cupsCook Time: 30-45 minutes
28 oz. (800g) canned whole peeled tomatoes or crushed tomatoes
2 fresh plum tomatoes, seeds removed and diced
1 whole garlic clove, finely minced
4 tbsp. extra virgin olive oil
Fresh basil, about 6-10 leaves
Salt to taste
Place the tomatoes, garlic, olive oil, and basil in a saucepan over medium heat, and bring to a gentle simmer.
At this point, sprinkle some salt into the sauce, but be cautious because the sauce will thicken, and you can addd more seasoning later if needed.
Simmer the sauce, partially covered, for about 30- 45 minutes, or until it thickens to your desired consistency. In case the sauce becomes too thick, feel free to add some water to thin it down and cook it for longer if necessary. I like to zap it with an immersion blender for a smoother consistency.
Once the sauce has cooled down, you can store it in an airtight container in the refrigerator for up to one week or freeze.
I like to store it in a mason jar and use an electric Mason jar vacuum sealer to seal the lid for extended storage in the refrigerator.
