Ingredients:
1/4 cup good quality extra-virgin olive oil
1/2 medium white or yellow onion, chopped
3 cloves garlic, minced
1 (28-ounce) can crushed or diced tomatoes
1/2 teaspoon sea salt, or kosher salt
1/4 teaspoon freshly ground black pepper
1 pinch granulated sugar
1/2 cup fresh basil, chiffonade
Method:
Gather the ingredients.
In a large skillet or saucepan, heat the olive oil over medium heat. Sauté the onion and the garlic for just a few minutes, until soft.
Add in the canned tomatoes, with juices, and season well with salt and pepper. Add a pinch of sugar. Allow the sauce to simmer for 10 to 15 minutes.
Remove the pan from heat and stir in the basil just before serving. Serve with your choice of pasta or other dishes.
Tomatoes can have a high level of acidity depending on the type of tomato, how ripe they are, their freshness, and if they're canned or not. Sometimes, adding sugar to tomato sauce will balance out the acidity but also will contribute to a more flavorful sauce. Taste your sauce before the final simmer and add a pinch of sugar if too acidic.
1/4 cup good quality extra-virgin olive oil
1/2 medium white or yellow onion, chopped
3 cloves garlic, minced
1 (28-ounce) can crushed or diced tomatoes
1/2 teaspoon sea salt, or kosher salt
1/4 teaspoon freshly ground black pepper
1 pinch granulated sugar
1/2 cup fresh basil, chiffonade
Method:
Gather the ingredients.
In a large skillet or saucepan, heat the olive oil over medium heat. Sauté the onion and the garlic for just a few minutes, until soft.
Add in the canned tomatoes, with juices, and season well with salt and pepper. Add a pinch of sugar. Allow the sauce to simmer for 10 to 15 minutes.
Remove the pan from heat and stir in the basil just before serving. Serve with your choice of pasta or other dishes.
Tomatoes can have a high level of acidity depending on the type of tomato, how ripe they are, their freshness, and if they're canned or not. Sometimes, adding sugar to tomato sauce will balance out the acidity but also will contribute to a more flavorful sauce. Taste your sauce before the final simmer and add a pinch of sugar if too acidic.
