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Pasta Sauce #1

4 cloves garlic
1 teaspoon kosher salt or 1 teaspoon sea salt
3 tablespoons of a robust extra virgin olive oil (it does make a difference)
12 medium onion, diced
34 cup chicken broth
1 (24 ounce) can whole tomatoes
1 (6 ounce) can tomato paste
12 teaspoon fresh cracked black pepper
12 teaspoon red pepper flakes
1 teaspoon sugar
1 teaspoon dried parsley
12 teaspoon dried basil


On your cutting board, chop and smash the garlic into a paste with the salt. Heat a large saucepan with the oil in it over medium-high heat. Add the onions and garlic to the pan and cook for about 8 minutes or until the onions are all brown. Add the chicken broth to the pan and scrape the bottom to get all the"flavor" bits off of it. Crush the tomatoes into the pan using your hand (it's a little gross, but it will give the sauce texture like you've never seen). Add the tomato paste and all of the seasonings except the parsley and basil. Stir to combined. Bring to a soft boil, turn the heat to low, and cover. Let it simmer for 1 to 1 1/2 hours, stir occasionally. Add the parsley and basil. Serve over pasta, rice, pizza, anything.

Source: www.food.com