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 yellow onion, chopped
1 tablespoon tomato paste
4 cloves of garlic, minced
2 tsp Red pepper flakes, more or less depending on taste
Dried basil leaves
Salt and pepper to taste
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. Add in the tomato paste and stir to combine, cooking for a minute or so.
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.