Ingredients
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3 -4 tablespoons vegetable oil or 3 -4 tablespoons canola oil
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1 medium onion (finely chopped)
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1 tablespoon minced fresh garlic (or use 1 teaspoon garlic powder or to taste)
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2 -4 teaspoons oregano
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1/4 cup tomato paste
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1 (28 ounce) can crushed tomatoes (can use tomato sauce in place of crushed tomatoes or use a combination of both if desired)
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1 teaspoon salt (or to taste, I use seasoned salt)
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black pepper (to taste)
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1 -2 teaspoon sugar (add in only if needed at the end of cooking)
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3 -4 teaspoons dried Italian seasoning (or to taste, I use 1 tablespoon)
Instructions
- In a saucepan, heat the olive oil; saute the onions, Italian seasoning and oregano for about 2-3 minutes, stirring until soft but not brown.
- Add in garlic and saute for 2 minutes, stirring constantly.
- Add in the tomato paste; stir and cook 1 minute.
- Add in the remaining ingredients; cook and simmer on low heat for 1/2 to 3/4 hours, stirring occasionally, adding more salt if needed (the longer you cook this sauce the thicker and richer it will be!).
- Cool slightly and use immediately or refrigerate up to 5 days or you may freeze.
- *NOTE* freeze in plastic containers after cooled, I find that this sauce tastes even better if left in the fridge overnight to blend the flavors before using or freezing.
- Delicious!