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Pasta Sauce

Multiply the recipe & make it in big batches. Freeze it. Don't buy $8/bottle celebrity chef pasta sauce. Don't buy over-sweetened commercial sauce. Don't even buy Newman's Own, which is actually okay.

Prep
Cook
Serves 4people
Ingredients
1
Small onion, diced
1
clove Garlic, minced or just smashed with the flat of your knife
1
can (25 oz) Crushed or whole peeled tomatoes
Buying guide: Look for whatever brand has the fewest ingredients.
3
-finger pinch Salt
2
tbsp Olive oil
1/2
tsp Sugar (optional)
1
tsp Red pepper flakes (optional)
1
Bay leaf
6
or 8 leaves Fresh basil
Directions
1.
Heat olive oil in a large pan.
2.
Add red pepper flakes, onion, and garlic. Sweat the onion (it should glisten but not brown). Add salt.
3.
Add tomatoes. If using whole tomatoes, squeeze them with your hands first to break them up. Add bay leaf and sugar if you're using it. Bring to a boil, then cover, tilting the lid to let steam out, and reduce to a simmer for at least 20 minutes.
4.
If you're using fresh basil, add it toward the end of the cooking.
5.
Turn off the heat. If you smashed the garlic instead of mincing it, fish it out now. Also fish out the bay leaf.
6.
If not using right away, let return to room temperature before refrigerating or freezing.

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