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3 TO 4 28 OUNCE CANS PEELED SAN MARZANO TOMATOES
½ CUP OF EXTRA VIRGIN OLIVE OIL
3 TO 4 FRESH GARLIC CLOVES, MINCED
2 ONIONS, RED OR YELLOW, MINCED
12 LEAVES OF FRESH BASIL
SALT AND COARSELY GROUND BLACK PEPPER TO TASTE
1. HEAT OLIVE OIL IN A DUTCH OVEN, STIR IN ONION. SAUTE OVER LOW HEAT UNTIL TRANSLUCENT, ABOUT 5 MINUTES. STIR IN GARLIC, SAUTE 2 TO 3 MINUTES, DO NOT BROWN. ADD TOMATOES (HAND CRUSHED), COOK OVER MEDIUM HEAT UNTIL IT STARTS TO BOIL. TURN DOWN TO A SIMMER. HAND TEAR THE BASIL LEAVES AND STIR THEM INTO THE SAUCE, SALT AND PEPPER TO TASTE, COOK FOR 20 MINUTES SLIGHTY COVERED.
2. SERVES ABOUT 6 TO 8 PEOPLE
3 TO 4 28 OUNCE CANS PEELED SAN MARZANO TOMATOES
½ CUP OF EXTRA VIRGIN OLIVE OIL
3 TO 4 FRESH GARLIC CLOVES, MINCED
2 ONIONS, RED OR YELLOW, MINCED
12 LEAVES OF FRESH BASIL
SALT AND COARSELY GROUND BLACK PEPPER TO TASTE
1. HEAT OLIVE OIL IN A DUTCH OVEN, STIR IN ONION. SAUTE OVER LOW HEAT UNTIL TRANSLUCENT, ABOUT 5 MINUTES. STIR IN GARLIC, SAUTE 2 TO 3 MINUTES, DO NOT BROWN. ADD TOMATOES (HAND CRUSHED), COOK OVER MEDIUM HEAT UNTIL IT STARTS TO BOIL. TURN DOWN TO A SIMMER. HAND TEAR THE BASIL LEAVES AND STIR THEM INTO THE SAUCE, SALT AND PEPPER TO TASTE, COOK FOR 20 MINUTES SLIGHTY COVERED.
2. SERVES ABOUT 6 TO 8 PEOPLE