1(28 ounce) can ground peeled tomatoesI use Pastene
Instructions
In a large skillet add the olive oil then sprinkle in the onions, garlic, granulated garlic, basil, oregano (if using), sugar, salt and pepper.
Cook it over medium high heat just until you start to hear it sizzle.
Then slowly add in the crushed tomatoes.
Cook for about ten minutes stirring occasionally.
Serve with pasta or as a sauce topping for parmigiana.
Notes
For this sauce I suggest using those frozen little cubes of basil you find in the freezer section at the market. You can always use fresh if you have it. Just tear up a few leaves and throw them in.If you’re like me and grow a bunch of it in the summer, pick it, blend it with a little oil, and freeze it in cubes or in a bag pressed flat so you can break off a piece when you need it.I don’t usually add dried oregano to my pasta sauce but I kind of like it here. So add it if you like. Just a little because oregano can be overpowering.