By Jessica Cameron
Makes approximately 3-4 cups
Serves approximately 4
- 1 Cup finely diced onion
- ¼ Cup finely diced garlic
- ¾ Cup Olive Oil
- 35 oz can of whole Italian tomatoes
- 2 tblsp Dried Basil
- 2 tblsp Dried Oregano
- 1 tblsp Red Pepper Flakes
- ¼ cup balsamic vinegar
- ½ cup of fresh chopped Italian parsley, or 2 tablespoons of dried parsley
In a medium sauce pan over medium heat add the olive oil. Once heated, add the onion and garlic, sauteeing over medium heat for 7-8 minutes, until softened.
Add 35 oz can of whole tomatoes, with the tomato juice from the ca.n With a potato masher (not an electric masher, just a hand held masher) crush the tomatoes into bite size chunks. They will break down from there. Let those come to a mild simmer, and add the rest of the ingredients.
Add 2 tblsp of dried basil and 2 tblsp of dried oregano (if adding fresh add the herbs after taking the sauce off the heat and let sit for 5 minutes). Add 1 tblsp of red pepper flakes. Add ½ cup of red wine (or red Italian vermouth, if no wine available), and ¼ cup of balsamic vinegar. Bring the sauce to a gentle boil and reduce by 1/3. After reducing take it off the heat, and mix in a cup of diced fresh Italian parsley (or 1 tblsp of dried). Serve over spaghetti or your pasta of choice with freshly grated parmesan cheese.