Ingredients
8 garlic cloves, minced
2 tbsp extra-virgin olive oil
28 oz San Marzano Peeled Tomatoes, (5 cans), with juices
3 tbsp amore sun-dried tomato paste
½ tsp salt
½ tsp black pepper
3 tbsp fresh basil, (for dried basil – 1 tbsp)
2 tbsp fresh oregano, (for dried oregano – 2 tsp)
2 tsp fresh thyme, optional (for dried thyme – 1 tsp)
Preparation
In a large pot on low-medium heat, sauté garlic in olive oil for 30 to 60 seconds. Stir constantly to keep garlic from burning.
Add tomatoes and simmer: 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 low heat for at least 4 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 and black pepper if needed and serve!
