Ingredients:
2 onions, peeled and diced (2 cup)
½ tsp salt
6 cloves garlic, peeled and minced (2 Tbsp)
3 tbsp olive oil
2 tsp dried basil
2 tsp dried oregano
1 ½ tsp sugar
1 28 oz. can or jar of diced tomatoes
¼ cup water
Optional:
¼ -½ tsp dried red pepper flakes
2 tbsp fresh basil, chopped
Equipment:
Measuring spoons and cups
Cutting board
Chef knife
Metal or wooden spoon
Saucepan with a lid (2-3 quart size)
Can opener
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- Place a small pot over medium-low heat on a stove top and add the oil. After 2 minutes, carefully add the onion and salt to the oil, listening for the sizzling sound. Cover and cook for about 10 – 15 minutes. Remove the lid and add the minced garlic, stir to combine and let cook for another 5 minutes. Push the vegetables to one side and add the herbs and red pepper flakes, if using. Let cook for 1-2 minutes.
- Carefully add the tomatoes and stir to incorporate. Rinse the can with ¼ cup of water* and add to the pot. Simmer on low until the sauce thickens, about 30minutes, stirring occasionally. Stir in the sugar, fresh pepper and chopped fresh basil (if available)
- Spread on flatbread or pizza crusts, like the Mini Green Pizzas.*For a thinner pasta sauce add more water, to get your desired consistency.