Ingredients
1 large Jersey Fresh onion
3 Jersey Fresh garlic cloves
¼ tsp chili flakes, optional
2 TB olive oil
8 cups Jersey Fresh plum tomatoes, diced
1 TB kosher salt
2 Jersey Fresh basil leaves
2 tsp dried oregano
Steps
Make a double batch, throw it in the freezer and use the leftovers later in the week or for weeks to come!
Prep:
Peel and chop the onions, and garlic into a small dice.
Cut the plum tomatoes
Pick the basil leaves, discarding stems
In a large, heavy bottomed pot, sauté the onions, garlic and chili flake in olive oil over medium heat until translucent and fragrant.
Add the plum tomatoes, salt, basil leaves, and dried oregano, stirring well.
Break down tomatoes with a potato masher, whisk or hand blender and cook uncovered for about 1 hr.
Prep:
Peel and chop the onions, and garlic into a small dice.
Cut the plum tomatoes
Pick the basil leaves, discarding stems
In a large, heavy bottomed pot, sauté the onions, garlic and chili flake in olive oil over medium heat until translucent and fragrant.
Add the plum tomatoes, salt, basil leaves, and dried oregano, stirring well.
Break down tomatoes with a potato masher, whisk or hand blender and cook uncovered for about 1 hr.