Now that we are off from school for some time, we can finally take advantage of having a stove and an oven. This recipe for tomato basil sauce will allow you to take advantage of finally living with a full kitchen, and prove to you that there is never a reason to buy a jar of sauce.
- Two cans of whole tomatoes
- Fresh basil
- Half of an onion
- Two cloves of garlic
- Olive oil
Start by finely chopping half of an onion while heating the olive oil in a flat saucepan.
Next, pour the onions into the oil and move them around with a wooden spoon. Be sure not to brown the onions. They are finished cooking when they look translucent.
Once the onions are cooked, press both cloves of garlic into the oil and onions and cook them for about thirty seconds in the oil.
Open both cans of tomatoes and drain one can of the extra juice surrounding the tomatoes. Crush the whole tomatoes with your hands and pour them into the pan.
Break up the fresh basil and add it to the sauce along with salt and pepper to taste. Stir everything together in the pot.
Bring the mixture to a boil uncovered, lower to a simmer and cover. Stir occasionally, while it cooks for at least 20 minutes. The longer you cook the sauce the more flavor it will have.
The best part of making sauce for yourself is that you will have enough to freeze in small containers and use whenever you want.