- 1 35 oz can of whole tomatoes
- 2 tbsp tomato paste
- 1 15 oz can tomato sauce
- 1 half an onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- basil, fresh or dried, to taste
- 1/2 cup half and half
- pinch or 2 of sugar
Heat oil in large sauce pan. Cook onion for about 2 minutes and then add tomato paste.
Cook for about 2 minutes, being sure not to burn the paste/onion mixture. Add the garlic and cook for about a minute.
Drain the canned tomatoes, reserving 1/4 cup of the liquid. Puree tomatoes and add reserved liquid.
Add tomatoes, 15 oz can of tomato sauce and sugar to saucepan. Add salt and pepper to taste.
Bring to a boil, then lower heat and simmer for about an hour. When the hour is just about up, add half and half, and cook until hot, about 2 minutes.
**Tips: We doubled this recipe kinda, I doubled everything but the whole tomatoes. We didn't puree the tomatoes instead cut into really small pieces. This was too chunky for us. Next time I will use onion powder, and another can of tomato juice, or pureed tomatoes without seeds. I also added the basil to the onions.