2 28 oz. cans San Marzano Plum Tomatoes
1 medium yellow onion, diced
8 cloves fresh crushed garlic
2 Tbs. extra virgin olive oil
sea salt to taste
crushed red pepper to taste
real maple syrup (optional, if needed)
1. First, you can make this sauce chunky or smooth, depending on your taste. I like pasta sauce smooth with just a little bit of texture. The best thing to do is to crush the tomatoes (use canning juice only if puree) using a manual food mill. If you donít have one, use a food processor or blender. I would not use canned crush tomatoes. They just donít have the flavor of a whole plum tomato. Ideally you want to use your garden grown plum tomatoes (peeled, by scalding in boiling water for a minute) or San Marzano tomatoes grown in Italy (they are more expensive, but also much sweeter and flavorful than the tomatoes grown in California).
2. In hot sauce pan under medium heat, sautť onions in the olive oil until translucent. Add the garlic and cook until garlic just starts to brown. Add a handful of fresh whole basil leaf and a generous pinch of dried oregano rubbed between your fingers. Cook for just a few seconds. Add the crushed tomatoes and salt. Bring the sauce to a boil, then lower heat to simmer. Cover the sauce and cook until you have the desired thickness (at least 45 minutes). Taste the sauce for salt and add some crushed red pepper flakes and a touch of maple syrup if the sauce is not sweet enough for you.
3. This sauce goes well on pasta or for lasagna and can be refrigerated/frozen until it smells or tastes bad..