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3 to 4 cups of sauce
- 28 ounces canned whole tomatoes
- 1⁄2 sweet onion, chopped
- 1 teaspoon tomato paste
- 2 cloves of garlic, minced
- 1⁄2 cup chicken stock
- 1 teaspoon brown sugar
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon red chili flakes (optional)
- 1⁄2 teaspoon fresh basil, diced
Pour tomatoes and juice into a large bowl. Using your clean fingers, squish the tomatoes to break them up.
In a medium pot or Dutch oven, over medium high heat, add olive oil. Once the oil is shimmering add chopped onion and saute for 3 to 5 minutes or until the onions are softened. Lower the heat to medium, add garlic, and cook, stirring occasionally for another minute.
Add a teaspoon of tomato paste and cook, stirring for 1 minute.
Add the crushed tomatoes and stir everything together. At this point, you can use a potato masher to mash the tomatoes up even more for a smoother consistency.
Add chicken stock, salt, sugar, and red pepper flakes to sauce, and simmer for 25 to 30 minutes.
Add diced basil and simmer for an additional 5 minutes to complete the sauce.
Store in a sealed container in the refrigerator and warm in a pot on the stove or in a bowl in the microwave.