simple tomato basil sauce

I’ve always wanted to master a tomato sauce (and yes, it’s sauce…not gravy, unless there’s meat in it). After a few tries, this is the easiest and tastiest version I’ve come up with and it’s absolutely delicious on pasta (ravioli in particular) or as a parmesan topper.

Sauce Tip: stir clockwise only. I don’t make the rules I just listen to my husband because his food tastes better than mine.

Ingredients:
3 cloves garlic

1 yellow onion, quartered

Olive oil

Salt & pepper

1 can San Marzano crushed tomatoes

Handful of fresh basil, cut in ribbons

Instructions:

Saute the 3 cloves of garlic and quartered onion in olive oil until soft.

Add can of crushed tomatoes plus half a can of water.

Season generously with salt and pepper.

Cook for at least thirty minutes, it’ll thicken and reduce in quantity.

Remove onion petals (or, you can create a thicker pink sauce by using a hand blender to emulsify).

Add basil ribbons.

Mangia!