The biggest mistake people make when making a recipe like this is trying to use fresh tomatoes. I'm sorry, but it's just not the same UNLESS you have home-grown tomatoes that have never been to market and are a little over-ripe. Otherwise, the canned varieties work best. The longer you simmer it, the thicker and more intense the flavor becomes, but you will lose some volume.
- 1/4 cup olive oil
- 1/4 cup water
- 4 to 5 fresh garlic cloves, diced
- 2 cans (15oz) no-salt-added diced tomatoes
- 1/2 tbsp sugar
- 1/2 cup fresh basil, chopped, or one tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried Italian seasoning
- 1 tablespoon garlic powder
- 1 tablespoon fennel seed (crushed)
- 1 teaspoon freshly ground black pepper
- In a medium saucepan, combine the EVOO, water and garlic.
- Brown the garlic until just golden- KEEP AN EYE ON IT!
- Add in the tomatoes with the sauce and bring to a simmer at medium-high, letting it boil for 10 minutes, stirring occasionally.
- Add in all the herbs and spices and the sugar.
- Allow to simmer for another 10 minutes.
This can be served immediately or refrigerated for up to five days. It also freezes well for up to six months. You might even want to can some down!