| Preparation time | 10 min |
| Cooking Time | 35 min |
| Ready In | 45 min |
| Level of Difficulty | Easy |
| Servings | 3 |
Ingredients
1/4 cup unrefined, cold-pressed extra-virgin olive oil1 large onion, finely diced2 garlic cloves, finely chopped2 28-ounce containers of crushed tomatoes1 7-ounce jar of tomato paste (for a richer, thicker sauce)Sea saltA few leaves (a small handful) of fresh basil, thinly sliced*
Directions
- In a medium saucepan, heat the olive oil over medium-low heat. Add the onions and sauté gently until softened, about 10 minutes. Add the garlic and cook another minute.
- Add the tomatoes and tomato paste (if using) with 2 generous pinches of sea salt and bring to a simmer. Cover the sauce and simmer for about 20 minutes. Taste for seasoning.
- Puree about half the sauce with an immersion blender or pass through a food mill. (You can also blend half the sauce in a blender or food processor.) Put the sauce back into the saucepan.
- Add the basil and simmer for another 5 minutes. Taste and adjust seasoning.