Homemade Vs. Store-Bought: Tomato Sauce

Reserve the One Top:
Here is what you'll need!
2½-HOUR TOMATO SAUCE
Servings: 6-8
INGREDIENTS
¼ cup olive oil
2 cloves garlic, crushed
1 small onion, halved
56 ounces whole canned tomatoes
2 teaspoons salt, plus more to taste
1`teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
¼ cup basil, chopped
Pepper, to taste
Sugar, to taste

PREPARATION
In a pot over medium heat, add the olive oil and garlic. Cook for about 2 minutes or until fragrant, but not browned.
Add the tomatoes with their juice, and crush with the back of a spoon.
Add the onion and salt, and stir occasionally. Bring to a boil, then reduce to a simmer for an hour.
Discard the garlic and onion, then puree to the desired consistency with a food mill or immersion blender.
Transfer the sauce back to a pot and add the bay leaf, dried oregano, and dried basil. Bring to a simmer for about 90 minutes or until the desired thickness.
Discard the bay leaf, add the fresh basil and, to taste, salt, pepper, and sugar.

INSPIRED BY
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30-MINUTE TOMATO SAUCE
Servings: 6-8
INGREDIENTS
3 tablespoons olive oil
⅓ cup onion, diced
2 cloves garlic, minced
5 tablespoons tomato paste
28 ounces crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
Salt, to taste
Pepper, to taste

PREPARATION
In a pot over medium heat, add the olive oil, onion, garlic, and tomato paste. Cook for 5-7 minutes or until the tomato paste has caramelized.
Add the canned tomatoes, dried oregano, and dried basil. Reduce heat to a simmer and cook for 15-20 minutes or until the desired thickness.
Add salt and pepper to taste.

INSPIRED BY
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Credits:
MUSIC
Licensed via Audio Network
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