2 tsp. extra-virgin olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
2 16-oz. cans whole tomatoes in juice
2 Tbsp. natural sugar
1 Tbsp. sea salt
1/4 tsp. red pepper flakes
1/4 lb. fresh basil, chopped
• In a large skillet, heat the olive oil and sauté the onion and the garlic. Add the tomatoes and juice and simmer for 25 minutes. Stir in the sugar.
• Purée in a blender. Season with the salt and the red pepper flakes, then add the basil.
Makes 2 cups
