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This sauce is so easy! Make a batch and save for later.
1 TBSP OILVE OIL
2-3 GARLIC CLOVES, SMASHED
1 14 OUNCE CAN DICED TOMATOES
1 14 OUNCE CAN STEWED TOMATOES
1 TSP DRIED OREGANO, if using fresh use more
2 TSP DRIED BASIL, if using fresh use more
1/2 TSP SEA SALT
Pepper to taste
*1/2 ONION, FINELY DICED (omit if you are in a hurry)
In a medium to large skillet, heat olive oil over medium heat. Add garlic and saute until golden (if you are using onion, you can add at the same time as garlic, heating until translucent). Add remaining ingredients. Cover and simmer 15 minutes.
My family doesn’t prefer chunky sauce. So I use a potato masher on the tomatoes. Note: if you are using fresh basil, you will want to add this after the sauce has simmered.
Prep Variations
Gluten Free – use gluten free tomatoes.
