I have made a few minor changes but this classic recipe was taught to me by my dear friend Diane who learned it from her Mother-in-law when she married her husband Joe. I am so glad that “Nanny” Frisco shared this recipe (and that Diane passed it along). It is a simple, delicious, go-to that I use for pizza, lasagna, or over fresh pasta!
- 1 (28oz) can crushed tomatoes
- 6 cloves garlic, minced
- 1 TBSP olive oil
- 1 6oz. can tomato paste
- 6 oz. water (or wine)
- 1/4 cup sugar
- 6 leaves of fresh sweet basil, chiffonade
- 1/2 tsp oregano
- salt and pepper to taste
- *sriracha to taste (optional)
- fresh basil and parmesan cheese for garnish
In a large pan over medium heat sauté the cloves of garlic in olive oil until golden.
Add tomato paste and continue to sauté to allow the paste to caramelize slightly, about 5 minutes.
Add the remaining ingredients and bring to a simmer. Allow it to cook until sauce thickens, about 15 minutes.
Serve with pasta, on pizza, or with breadstick. Yields about 3 cups of sauce, you want to double, triple, or quadruple this recipe!