Ingredients Jump to Instructions ↓

  1. 1 28 ounce can Italian Plum Tomatoes

  2. 2 tbsp. Tomato Paste

  3. 2 cloves fresh garlic, chopped finely

  4. 1 tsp. of dried basil (or oregano, or a mixture of both)

  5. Salt and Cracked Peppercorns to taste

Instructions Jump to Ingredients ↑

  1. Instructions Put the tomatoes in a saucepan and crush them with your hands. Warm the tomatoes over medium heat. Add the rest of the ingredients and stir to incorporate. Bring the sauce to just under a boil and allow to cook for about an hour it thickens. Adjust seasoning. If not using right away, store in a glass jar in the refrigerator for up to one week. Will freeze nicely for up to 3 months


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