Makes about 6 cups
3tablespoons extra virgin olive oil
10garlic cloves, finely chopped
2cans (28 ounces each) whole plum tomatoes in purée
10 leaves fresh basil, thinly sliced (chiffonade) (about ¼ cup packed)
½tablespoon freshly ground black pepper
1teaspoon dried oregano
¼teaspoon fennel seed
pinch sea or kosher salt
¼cup granulated sugar
Calories 42 (37% from fat) • carb. 6g • pro. 1g • fat 2g • sat. fat 0g • chol. 0mg • sod. 149mg • calc. 14mg • fiber 1g
Heat oil in a large saucepan over low heat. Add garlic and sauté until softened and fragrant, but not browned, about 5 minutes. Add the tomatoes, with their juices; crush slightly with the back of a wooden spoon. Bring to a strong simmer. Add basil, spices and salt; let simmer 20 to 30 minutes, until thickened. Stir in sugar; taste and adjust seasonings. Let simmer an additional 10 minutes.
Using a Cuisinart® Cordless Hand Blender, blend the sauce until homogenous and smooth. Be sure to keep the metal blade completely submerged while blending.
Adjust seasoning to taste.