Red Sauce

Tips & Tricks:

• 🔪 Skip steps with knife if you completed the prep ideas
• 🔪 This sauce can be made up to 5 days ahead and refrigerated.
• 🥶 Double, triple, or quadruple this recipe and freeze in 24 oz containers. These are my favorite containers for freezing.

Ingredients:

• 2 tbsp extra-virgin olive oil
• 4 garlic cloves or 1 tsp of garlic powder
• 1/4 teaspoon red chile flakes (optional)
• 1/2 a yellow or sweet onion
• 1 (28-ounce) cans whole or diced plum tomatoes
• 1 small handful of basil
• 1/2+ teaspoon kosher salt 1/4+ teaspoon black pepper

Directions:

1. 🔪 Veg Prep
1. Medium chop onion.
2. Rough chop the garlic.
2. 🔪 Sauce Time
1. In a large pot or dutch oven, warm the oil.
2. Add onion and cook until translucent.
3. Add garlic and cook for 1 minute or until fragrant.
4. Add chile flakes if desired and cook 30 seconds.
5. Stir in tomatoes and juices, roughly torn basil, salt and pepper, and 1 cup of water. Swish water around in the tomato can to get more of the juices out of the can and into your sauce.
6. Bring sauce to a simmer and cook until sauce is thick and tomatoes have mostly fallen apart, about 30 to 40 minutes.
7. Adjust heat as needed to keep at a steady simmer.
8. Puree the sauce to your desired texture with an immersion blender or in an upright blender.