Ingredients
8 garlic cloves
3-4 Tablespoons extra-virgin olive oil
4-5 28oz cans San Marzano Peeled Tomatoes
2-3 Tablespoon amore sun-dried tomato paste
1/2 teaspoons (each) salt & black pepper
3 Tablespoons fresh basil
2 teaspoons fresh oregano
Preparation
In a large stainless steel pot on low medium heat sauté garlic in olive oil for 30-60 seconds. Stir constantly to keep garlic from burning.
Pour canned tomatoes with juices in with the garlic. Add tomato paste, salt, and black pepper. Mix ingredients together, partially cover with lid – but not completely, and simmer on lowheat for 3+ hours. Stir every so often to avoid burning.
When sauce is finished cooking, use a hand immersion-blender to puree.
When sauce is finished, mix in chopped fresh herbs. Season with additional salt & black pepper if needed and serve!
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How to Store?
Let sauce cool to room temperature then store in an airtight container or glass jars. Chill in refrigerator for up to 5-7 days.
PRODUCT IN THIS RECIPE:
Olivivero San Marzano Pomodoro