1. Heat a big pot on the stove. 2. Add olive oil and onions and let the onions cook down over medium-high heat. Keep stirring. 3. Meanwhile, chop and smash your garlic and then use your chef's knife to press the sea salt into the garlic in a grating motion, making a pulp. 4. Open your cans of tomatoes. Cut each of the whole tomatoes in half. 5. Once onions have cooked down, add the garlic. This part is important. Don't let the garlic fry. This will happen quickly if you turn your back. 6. Let the garlic begin to cook down, and then immediately add all the tomatoes. 7. Let this cook for at least 20-30 minutes. The longer it cooks, the thicker your sauce will be. 8. Loosely chop the basil (leaves only), and add to sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
