To use on pizza, as a dipping sauce for garlic bread, with pasta, on enchiladas. Basically for everything.
1 tablespoon olive oil
3/4 cup chopped yellow onions (1 medium yellow onion)
1/2 teaspoon minced garlic (2 cloves garlic)
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper
1 (28-ounce) can whole peeled tomatoes
1 (15-ounce) can tomato sauce
4 1/2 teaspoons tomato paste
1 cup water
1/2 teaspoon sugar
In a medium, heavy pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes.
Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomato sauce, tomato paste, water, and sugar to the pot and stir well. Bring to a simmer over medium-high heat.
Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a heavy wooden spoon.
Recipe courtesy of Emeril Lagasse, 2007