- 2 tablespoons olive oil
- 1 1/2 cups chopped yellow onion
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/8 teaspoon ground black pepper
- 2 (28-ounce) cans whole peeled tomatoes
- 2 (15-ounce) cans tomato sauce
- 3 tablespoons tomato paste
- 2 cups water
- 1 teaspoon sugar
- Heat the olive oil in a large, heavy pot over medium heat.
- Add the onions, garlic, salt, basil, oregano, and pepper, and cook, stirring, until soft, about 5 minutes.
- Place the tomatoes in a large mixing bowl and squeeze with spoon or hands to break them into small pieces.
- Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onion and stir well.
- Bring to a simmer over medium-high heat.
- Lower the heat to medium-low and simmer, uncovered, for 45 minutes, stirring occasionally with a long-handled wooden spoon.
- Using oven mitts or pot holders, remove the pot from the heat and use the sauce as needed. You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.
- Remember that cleaning is an important part of cookingóif you squirt juice when squeezing the tomatoes, make sure to clean it up!
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