Giada De Laurentiis is one of the best chefs in the world, in my honest opinion. And this tomato sauce is a hit every time I’ve ever used it.
½ C extra virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
salt
pepper
2 (32oz) cans crushed tomatoes
4-6 basil leaves
2 dried bay leaves
4 Tb unsalted butter, melted
In a large pot, heat oil over medium heat. Add onion and garlic and sauté until soft and translucent, about 2 minutes. Add tomatoes, basil, and bay leaves. Season with salt and pepper. Simmer on low heat for 1 hour or until thick.
Remove bay leaves and taste test. If acidic or bitter, gradually add butter to round out the flavor. Then run in batches through the blender to make smooth.
TOTAL TIME: 1 hr
This sauce will freeze for up to 6 months! Be sure to remove all the bay leaves, because they are NOT edible.
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