Photo by T. Mike Fletcher
Yield: About 2 ¾ cups
1 tablespoon oil
2 large cloves garlic, finely chopped (about 2 teaspoons)
1¾ cup crushed tomatoes in puree (14.5 ounce can*)
1¾ cup petit diced tomatoes with juice (14.5 ounce can)
1 tablespoon tomato paste
2 teaspoon red wine vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon red pepper flakes
In a medium saucepan, heat the oil. Add the garlic and sauté brief, until fragrant and just beginning to color. Don’t sauté too long or the garlic will brown, imparting a really bitter taste. Add the remaining ingredients; bring to a boil and boil for 10 to 15 minutes until it starts to thicken, stirring very often. Do not over reduce or it will be too thick.
*Crushed tomatoes in puree can be difficult to find. They come in 28-ounce cans. Either use ½ the can and freeze the other half or double the recipe to use all of it and freeze the finished sauce.
By Helen Fletcher, The Ardent Cook
