Traditional Italian Red Sauce
Ingredients:
For the Sauce:
2 tablespoons olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 (28-ounce) can crushed tomatoes (preferably San Marzano)
1 (6-ounce) can tomato paste
1 cup tomato sauce
2 tablespoons tomato sugar (or 1 tablespoon granulated sugar, optional, for balance)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional, for heat)
1 bay leaf
Salt and black pepper, to taste
1 tablespoon chopped fresh basil (optional, for finishing)
1 tablespoon chopped fresh parsley (optional, for finishing)
Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook for 5-7 minutes, or until softened and translucent.
Add the minced garlic and cook for another 1-2 minutes, until fragrant but not burnt.
2. Build the Sauce:
Stir in the crushed tomatoes, tomato paste, and tomato sauce.
Add the tomato sugar (if using), dried oregano, dried basil, dried thyme, red pepper flakes (if using), and bay leaf. Stir well to combine.
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