Ingredients
3 cloves garlic peeled and crushed
½ yellow onion, peeled and chopped fine
3 tablespoons olive oil
Two 28-ounce cans tomato purée
One 23-ounce can crushed tomatoes
1 tablespoon tomato paste
1 cup chicken broth
1 teaspoon sugar
Red pepper flakes to taste
Salt
Preparation
Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called “sweating” because it will draw out a lot of moisture and flavor).
Add all the tomato products. Pour the chicken stock into one of the 28-ounce cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmer. Taste and season with red pepper flakes and salt, and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin but not watery and very smooth. Uncover and simmer for 3 minutes. If it is too thin for your taste, add a little water if it seems thick.
