Ingredients
1tablespoon extra virgin olive oil5garlic cloves½small onion, cut into ½-inch pieces¼teaspoon kosher salt, divided1can (28-ounce) whole plum tomatoes in purée½teaspoon freshly ground black pepper½teaspoon dried oregano1 to 2tablespoons granulated sugar6 large leaves fresh basil, torn into small pieces
Preparation
Put the oil into the blender jar. Cover and set timer for 10 minutes and temperature on Medium. Once oil is hot, add the garlic and onion. Stir a few times to coat with the oil and to break up. Leave to sauté stirring occasionally. Once time expires, add the remaining ingredients and set timer for 10 minutes and temperature on High. Once the mixture comes to a boil, Set timer for 30 minutes and temperature on Medium. Remove the measuring cup from the lid while cooking. Be sure to replace to stir occasionally while cooking. Once the time has expired, blend on speed 1 for 30 seconds, or until desired consistency. If a chunkier-style sauce is desired, pulse to blend. Taste and adjust seasoning as desired.Note: If a thicker sauce is desired once blended, simmer for additional time with measuring cup removed, until desired consistency is achieved.