This is thick, fresh-tasting, and our family's favorite. We could eat it with a spoon but use it for all sorts of pasta meals.
56 ounces of Italian crushed tomatoes
24 ounces of tomato paste
fill the crushed tomato cans with water
¼ ( more if need) extra virgin olive oil
2 large cloves of garlic, or three medium ones
½ teaspoon dried red pepper
2 Tbsp kosher salt
¾ cup sugar
1 teaspoon freshly ground pepper
1 bunch basil leaves, about 1 cup off their stems, halved
2 ounces grated romano cheese
No nutrition information available
In a stockpot simmer the garlic and the dried pepper in the olive oil. Add a bit if needed to keep them moist and not brown, simmer for about 4 minutes.
Pour in the tomatoes, tomato paste, water, salt, pepper, sugar, and the basil.
Heat to a boil and then turn down to slow simmer
Sprinkle the cheese in and stir well so it melts as you stir instead of just sinking to the bottom and sticking to the pot.
Stir this often.
This will cook down and reduce.