This recipe goes great with my homemade grilled pizzas or any other dish you need a tomato sauce for. I don’t like a runny pizza sauce, so cooking this recipe until the liquid evaporates allows for a thicker sauce, which is great for pizza.
28oz can of your favorite whole peeled tomatoes
2 tablespoons olive oil
Half of a brown onion, chopped
4 cloves of garlic, minced
Red pepper flakes
Dried basil leaves
1. Heat olive oil in pan and toss in the onions. Cook until translucent and soft, about 5 minutes.
2. Add in garlic and red pepper flakes. Cook until fragrant, about a minute. Make sure you don’t burn your garlic. There’s nothing worse than bitter, burnt garlic.
3. Add in the can of tomatoes and stir everything together. With a spoon or potato masher, crush the tomatoes.
4. Stir in the basil.
5. Continue to cook on medium heat until there is no liquid left, and you have a nice chunky sauce left.