BAKE:
30 minutes
PREP:
15 minutes
YIELD:
4-6 servings
Ingredients
- ¼ cup extra virgin olive oil
- 2 tablespoons garlic, minced
- ½ cup white onion, sliced
- 1 (14-ounce) can crushed tomato
- 1 (14-ounce) can whole tomato
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- 4 leaves basil
- 1 teaspoon fennel seed
Directions
- In a large saucepan over medium heat, add olive oil, then garlic and onion and fry until onion is softened but not browned. Slowly pour in the crushed tomato and the whole tomato, using a masher to crush the whole tomatoes down. Add sugar, salt, basil and fennel seed and simmer for 15 minutes.
Note: Can be frozen for up to two months.
