(by Cherie Kephart)
1 T. high heat oil such as avocado oil
1 c. diced yellow or white onion
2 T. chopped garlic
2 1/2 c. fresh tomatoes, chopped, or 28 oz. canned fire roasted tomatoes
2 T. fresh or 3 T. dried basil
2 T. fresh or 3 T. dried oregano
1 T. pink Himalayan salt
1 t. black pepper
optional: crushed red pepper flakes
In a large saucepan over high heat, heat the oil.
Add onion and garlic, and sauté until translucent and caramelized.
Add tomatoes, basil, and oregano.
Simmer about 7 - 10 minutes.
Add salt and pepper.
Using an immersion blender, blend/pulse until the sauce is smooth and velvety.
Sprinkle with optional crushed red pepper.
(Read Sauce Day, the story that accompanies this recipe.)
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