Ingredients:
28 ounce can of whole plum tomatoes (coarsely chopped)
1 ¼ cup of crushed tomatoes
¼ cup of extra virgin olive oil
6 medium to large fresh basil leaves
10 sprigs of parsley (trim off the stems)
4 cloves of garlic chopped
1 ½ tsp of oregano
¾ tsp of sugar
½ tsp of salt
1/8 tsp of black pepper
Procedure:
- Combine all tomatoes in a medium pot
- Saute 4 cloves of garlic in 4 oz of extra virgin olive oil in a small skillet until garlic turns a golden brown.
- Immediately put chopped parsley in the garlic/oil and take out of the burner.
- Pour garlic/parsley/oil saute into the tomatoes
- Slice or tear basil leaves and fold in the tomatoes
- Add oregano, salt, pepper and sugar
- Bring to a boil and it is ready to serve