Red Sauce

Ingredients:

• 4 tsp olive oil


• 2 - 28oz. cans whole tomatoes, drained reserve liquid


• 1 sweet yellow onion, chopped


• 1 tsp dried oreganto, divided


• 2 tsp dried basil, divided


• 6 gloves garlic


• sea salt and fresh cracked pepper, to taste


• 1 tsp sugar


• 4-6 fresh basil leaves, chopped


• 1 tbl fresh parsley, chopped
  

Preheat the oven to 375 degrees. Line a baking sheet with tin foil and coat it with olive oil cooking spray. Place the onion and whole tomatoes on the center of sheet, reserving the juice. Slide the garlic cloves inside the tomatoes - this protects the garlic from burning and infuses the tomato with the roasted garlic flavor . Sprinkle 1/2 teaspoon of oregano and 1 teaspoon of dried basil all over the tomatoes along with the sea salt and pepper to taste. Drizzle with olive oil and place in the oven for 30-40 minutes or until the tomatoes, onions and garlic are tender, sweet and juicy. Be careful not to over cook them because the tomatoes will dry up.
Once they are roasted, remove from the oven and place in a Dutch oven. Over medium low heat combine the roasted tomatoes and onions, the reserved tomato sauce, sugar and remaining dried oregano and dried basil. Puree the mixture with an immersion blender. Simmer, covered, for at least two hours. Add the fresh basil and parsley; taste and re-season with salt or pepper if needed.