Betsy's Simple, Vegetarian Red Sauce; by The Boston Food Journal

Ingredients:  

• Two large cans of Pastene tomato chunks
• Two cans of tomato paste
• 8-12 cloves garlic, chopped
• 1 onion, chopped
• 1/4 cup Hiç Premium Extra Virgin Olive Oil
• 2-3 tbs salt
• 2-3 tbs pepper
• 2-3 tbs sugar
• 1/2 cup frozen basil

 Directions:

• Add chopped onion and garlic to a saucepan. Add Hiç Premium Extra Virgin Olive Oil.
• Sauté on medium heat and watch carefully to ensure the garlic does not burn.
• Add two cans of tomato paste to the saucepan and stir.
• Add two cans of chunky tomatoes to the saucepan and stir.
• Add 2 cans of water to the saucepan. *TIP: always have a 1:1 ratio with water and cans of tomato chunks
• Now, add pepper, salt and sugar to the saucepan. The sugar makes the sauce less acidic and more sweet. You can also add some hot pepper here if you like spice!
• Next, chop the frozen basil and add it to the saucepan. *TIP: Brittany's mom grows her basil in the summer and freezes it in the offseason in an air-tight bag. Basil can be stored in the freezer for months.
• Constantly stir the sauce on medium heat until the sauce comes to a boil (if you don’t stir enough the sauce could sick to the bottom of the pan).
• Once the sauce is boiling, turn it down to a low simmer. Simmer the sauce for 30-45 minutes, stirring occasionally, until it’s thick and hot.
• Enjoy!

"Pasta is my love language." - Brittany Di Capua

For more excellent recipes, visit http://bostonfoodjournal.com/recipes