Prep Time: 30 minutes

Serves 6-8

Ingredients:

3 tablespoons extra virgin olive oil

2 cloves of garlic, minced

¼ cup chopped sweet or Vidalia onion

1 (6 ounce) can of tomato paste

¼ cup sugar

1 (15 ounce) can of peeled Roma or plum tomatoes

2 tablespoons chiffonade of basil

2 tablespoons chopped fresh oregano

2 tablespoons fresh chopped Italian flat leaf parsley

1 tablespoon red pepper flakes

2 tablespoon fresh cracked black pepper

1 teaspoon Kosher salt

Directions:

Place a medium sized stainless steel saucepot on the stove over medium high heat. Add the olive oil.

Place the garlic in the pan and slowly sauté until the edges begin to turn slightly brown. At this point, add the onions and continue to cook until they become translucent.

Add the tomato paste and sugar. Stir this mixture for at least 5 minutes. The tomato paste will begin to caramelize with the help of the sugar.

Blend the canned tomatoes on high-speed. Deglaze the tomato paste mixture with the blended tomatoes. Stir this mixture thoroughly making sure to get everything from the bottom of the pan. Cook for an additional 15 minutes, until the sauce reduces by 1/3.

Add the basil, oregano, parsley, pepper flakes, black pepper, and Kosher salt.

Let the sauce cool slightly before using.