- 2 tablespoons extra virgin olive oil
- 3 minced garlic cloves
- 5 cups of fresh tomatoes, seeded and cubed
- 1/2 teaspoon salt
- 5 fresh basil leaves
- 1/2 teaspoon dried oregano
- pinch of sugar
We don’t take the skins off our tomatoes, preferring to have all of that delicious fiber in our sauce. Instead, we use a hand blender to pulverize the skins in the last step.
Heat the olive oil to medium low in a medium pot.
Saute garlic gently for 3 or 4 minutes.
Add fresh tomatoes, salt, basil and oregano to pan and simmer slowly for 30 minutes.
Add sugar halfway through cooking, to taste.
Use a hand blender to mix. This will grind the tomato skins into the sauce.