Classic Pomodoro Sauce

Disclaimer: I write recipes for industrial use. Sometimes they’re in very large quantities. Great for potlucks and stuff, but you can always break them down into smaller portions and freeze them.

Ingredients:

• 1 cup extra virgin olive oil

• 2 Yellow onions, chopped

• 1/2 cup garlic cloves, chopped

• 1 #10 can of whole peeled tomatoes

• 1 TBsp sugar

• 1 TBsp salt (or more to taste)

• 5-8 Basil Leaves, julienne

Method of Prep:

1. In a large, deep saucepan, over medium heat, add 1/4 cup olive oil, onion, and garlic; stir until the onion is translucent.

2. Add the full can of tomatoes to the pan.

3. Puree the tomatoes, garlic, and onion with a immersion blender.

4. Bring the sauce to a simmer, and let it stand for 10-15 minutes.

5. Add the sugar, salt, basil, and the remainder of the olive oil, stir to incoporate.

6. Store in jars or other containers.

   1. To use right away, keep in the fridge for up to a week.

   2. To store long term, keep in the freezer up to 2 months.