Ingredients
3 tablespoons olive oil
4 shallots, diced
8 cloves garlic, minced
16 fresh basil leaves, chopped
2 teaspoons dry oregano
2 (14-ounce) cans tomatoes with liquid (San Marzano tomatoes are best)
2 tablespoons sugar
1 teaspoon red chili (like cayenne), optional
½ teaspoon ground black pepper
Salt to taste
Directions
1
In a saucepan, add oil, shallots, garlic, basil, and dry oregano. Mix well. Cook until fragrant, about 1 to 2 minutes.
2
Add diced tomatoes, sugar, red chili, black pepper, and salt and it let it cook for 5 to 7 minutes.
3
Mash the tomatoes with a potato masher until tomatoes are broken down or leave some chunky bits according to your preference. If you like a smoother sauce, use an immersion blender and puree until the sauce is free of chunks. Take care that the sauce does not splatter and burn you.
4
Enjoy the sauce on pizza or pasta with veggies of your choice.
Serves 3