Tomato Sauce
1hr 45 mins
1/3 cup good quality extra virgin olive oil
Pinch of red pepper flakes
4 crushed garlic cloves
¾ cup chopped onion (optional)
1 teaspoon fresh chopped oregano, divided, or ½ teaspoon dried
1 tablespoon chopped fresh basil, divided, or ½ tablespoon dried
1 teaspoon fresh chopped mint, divided
1 teaspoon sugar
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 28-ounce cans of whole tomatoes or two quarts of freshly canned garden tomatoes
¼ cup freshly grated Parmesano Reggiano cheese
2 tablespoons unsalted butter
Pour tomatos from cans into a bowl and crush into large chunks
In a heavy pot with a lid, add everything except the tomatos, butter and parmasean. Save a little of the herbs for later. Slowly bring up heat while stirring. Heat and stir for an additional 5 minutes after onions and garlic start to cook.
Add tomatos and stir over medium heat until they boil. Use a heat diffuser if you have one
Reduce to simmer and partially cover. Simmer for 90 minutes
Remove from heat, add butter, reserved herbs and parmasean
Eat