Ingredients
3 tbsp extra virgin olive oil
2 garlic cloves, peeled
1 tbsp tomato paste
25 oz canned tomatoes, crushed
1 cup basil leaves
½ tbsp Italian seasoning
½ tbsp dried oregano, leaves
¼ cup parmesan cheese, grated or powdered
⅛ tsp salt, to taste
⅛ tsp ground black pepper, to taste
Preparation
In a large saucepan, warm extra virgin olive oil on medium heat.
Add the garlic and cook. Make sure not to burn the garlic.
Add the tomato paste and roast briefly.
Deglaze with red wine and reduce briefly.
Mix in basil, oregano, Italian seasoning, and crushed tomatoes.
Bring to a boil before turning the heat down.
Allow to simmer and reduce for about 30 minutes.
Remove the basil leaves and garlic cloves.
Season to taste with salt, pepper, and parmesan cheese. Adjust to your preferred taste.
Serve immediately over pasta or cool and store in an air-tight jar in the fridge.
