Ingredients:
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can whole tomatoes
½ (6 ounce) can tomato paste*
1 small yellow onion, diced
1 Tablespoon olive oil
3 cloves garlic, minced
2 Tablespoons dried herbs TOTAL (basil, oregano, rosemary, thyme, Italian seasoning blend)
¼ cup vegetable broth or water
Salt & pepper to taste
1-2 Tablespoons pure maple syrup to take out some acidity
Directions:
In a medium pot, heat up the olive oil. Add the onions and cook slowly on medium heat until they start to caramelize. They should be evenly brown and soft. Cooking them this way brings out the natural sweetness in the onions. Add the garlic and dried herbs and cook for 5 minutes. De-glaze the pan with ¼ cup vegetable broth or water and cook for 2 minutes more. Add the crushed tomatoes, whole tomatoes, tomato paste, maple syrup and salt and pepper. Stir to combine. Bring to a simmer and cook on low, stirring occasionally for at least 30 minutes.
Puree sauce with an immersion blender or mash tomatoes with a fork for a chunkier sauce.
*To store in the freezer, divide cooled sauce into four small freezer bags, lay flat and freeze until needed.
*Freeze any remaining tomato paste in an ice cube tray in Tablespoon proportions. When frozen, pop the tomato cubes out of the tray and store in a freezer safe container for later use.
Makes 4 servings
This recipe was inspired in whole or in part by Former Chef
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