Monday, March 29, 2010
3 cloves garlic, minced
3 tbsp olive oil or vegetable oil
1 (29-oz) can tomato puree
1 (28-oz) can crushed tomatoes
2 tbsp brown sugar (next time, I would probably just use granulated)
1 tbsp Italian seasoning
1 tsp dried basil
1/2 tsp salt
1/2 tsp crushed red pepper flakes
In large saucepan, saute the garlic in the hot oil until tender. Stir in the remaining ingredients. Bring to a boil, reduce temperature and simmer, covered for 45 minutes.
Resist the urge to doctor this up before it has finished simmering, as the longer cooking will bring all the flavors together. So if you feel it needs any doctoring, do so afterwards.