This is another recipe that I always have on hand, because it freezes and cans so well! It's all by taste, so play around with it to make it your own.
½ c olive oil
½ c extra-virgin olive oil
1 medium white onion, diced
¼ t salt
5-8 cloves garlic, minced
2 T dried basil
3 T brown sugar
1 #10 can crushed tomatoes (available at SAM’S or Wal-Mart)
Heat olive oil in large sauce pan over medium heat. Add onion and garlic, sprinkle with salt, and cook until onion is translucent and brown around the edges. Add tomatoes, sugar, extra-virgin olive oil, and basil, reducing heat to low. Let everything warm through, and serve immediately.
Keeps in the fridge for 3 days, freezes for 6 months in an airtight zip bag. (Do not fill bag all the way full if you are going to freeze!)
If your family doesn’t like to eat chunks of onion, like me, then use a smoothie blender (or regular blender) after everything is combined to make this a very smooth sauce. The canned tomatoes have salt added, so taste before adding extra salt. In the summer, I dice up all my really ripe garden tomatoes that are about to go bad and cook them with the sauce, which adds a very fresh taste.