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    Servings: Not specified

    Directions

    Heat a medium pot on stove top over medium low to medium heat. Add extra-virgin olive oil, 2 turns of the pan, garlic and onion for the tomato basil sauce. Let onions cook with garlic slowly over 15 minutes, be careful not to brown onions -- just keep an eye on the hat and stir the onions frequently. After 15 minutes, stir in tomatoes and raise heat to warm tomatoes. Season with salt and pepper. Stir in basil and wilt it into the sauce. Remove sauce from heat. When ready to serve, place sauce in the bottom of a large serving bowl to toss with hot pasta.

    Ingredients
    • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
    • 2 cloves garlic, chopped
    • 1 medium onion, chopped
    • 1 (28-ounce) can crushed tomatoes,
    • 1 (14-ounce) can diced tomatoes, drained
    • Salt and pepper
    • 20 leaves fresh basil, torn or shredded

    Parsed from recipe text (no separate ingredient records).

    Comments

    Store in a plastic containter in the fridge for up to 1 week or the freezer for up to 3 months.
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