Ingredients
- 2 tbsp olive oil
- 6 ounce can tomato paste
- 28 ounces can tomato sauce
- 28 ounce can crushed tomatoes
- 2 whole cloves garlic smashed
- 2 tsp oregano or 2 tablespoons fresh oregano, chopped fine
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- 2 tsp basil or 2 tablespoons fresh basil leaves, chopped fine
- 2 tsp onion powder
- 1 tsp sugar omit if using the carrot
- 1 peeled carrot optional, to reduce the acidity and add subtle sweetness
Method
- To a saucepan over medium heat add in the olive oil and smashed garlic cloves. Cook for 2 minutes, or until fragrant, careful not to burn the garlic.
- Sprinkle in the salt, pepper, oregano, and onion powder. Let that bloom in the oil for about 30 seconds.
- Then add in the remaining ingredients with the whole carrot (if using). Stir well. The carrot reduces the acidity in the tomatoes and adds subtle sweetness.
- Simmer over medium-low heat for 30 minutes, stirring occasionally.
- Remove the bay leaves, garlic cloves and carrot and use the sauce in your favorite dish.