About the Recipe
Listen up, sauce slingers. We're making tomato sauce, and it's gonna be stupid easy.
Gear Up (aka the stuff you'll need):
Pot
Wooden Spoon
The Good Stuff (aka the ingredients)
28 oz. (800g) canned whole peeled tomatoes
2-4 garlic cloves, peeled and sliced finely
3-4 tbsp. extra virgin olive oil
Fresh basil, about 3-4 leaves
Salt to taste
Let's Get Baking (aka the instructions)
Dump the tomatoes, garlic, olive oil, and basil into the pot. Turn on the heat to medium. Let it simmer, not boil like a volcano.
Throw in a pinch of salt. Don't go crazy, you can always add more later. Remember, we are concentrating the flavours, so it gets saltier.
Once the tomatoes are soft, grab that fork and mash 'em up. Get all your frustrations out on those tomatoes.
Put a lid on it, but not all the way. Let it simmer for like, 45-60 minutes, or until it looks thick enough. You're the boss here.
If it gets too thick? Add a splash of water, no biggie. Cook it a bit longer if you do.
If you are adding sausages or meatballs, do it now, then simmer on low for another 45 minutes, or longer per your taste and timeline.
Taste it. Need more salt? Add it.
Use immediately, or let it cool down, then stick it in a container. Fridge for a week, freezer for… longer.
Boom. You're a Sauce God.