Recipe

Ingredients

• (1)28 oz. can of San Marzano tomatoes

• 4-6 gloves of garlic

• 1 medium yellow onion

• 1 Tbsp of olive oil

• 1-2 stems of fresh basil or according to your taste

• about 1 tsp of salt or to taste

• about 1 tsp of pepper or to taste

• 2 tsp of oregano or to taste

• 1 tsp of garlic powder/granules or to taste

• 1 tsp of onion powder/granules or to taste

• 1 Cup of water

Instructions

1. Open the can of San Marzano tomatoes and pour them into a medium to large bowl. Squish and mash them with your hands until they pulverized into your preferred size of chunks and pull out the basil leaves that came in the can.

2. Dice the onion and mince the garlic.

3. On medium-low heat, heat a medium sized sauce pan; once the pan is heated pour in the olive oil and sweat the onions and garlic. Only sweat them, don’t caramelize them.

4. Pour the tomatoes into the pan with the onions and garlic; add the basil and dried seasonings, mix together in the pan.

5. Once the ingredients cook down and are bubbling, about 20 minutes, then divide the concentrated sauce in half. Make sure that you storing it in an air tight container.

6. Keep the other half in the pan and slowly add the water a little bit at a time, so it doesn’t end up becoming too watery. Cook the water down until the sauce becomes a little thicker. You may not need all of the water but add the water and cook the sauce to your desired thickness.

7. ENJOY, by either tossing pasta directly into the sauce or pouring it over your favorite pasta! Add meat or meatballs for a little extra something.