Ingredients
1 (28 oz) can whole tomatoes
2 (28 oz) cans crushed tomatoes
1/4 cup exra virgin olive oil
10-15 cloves garlic
salt
pepper
oregano
fresh basil
2 bay leaves (optional)
Preparation
-Chop garlic fine -Puree tomatoes in food processor (if you like sauce smooth) -Saute garlic in olive oil. DO NOT let garlic color at all. -When you smell the garlic and it starts to stick together a little, tomatoes are ready to be added. -Stir to mix oil, garlic, and tomatoes. -Turn stove up a little and add salt, pepper, basil, & oregano (just enough to barely cover top of sauce) stir. -When tomatoes start to foam stir and turn down temp down to low, put top on pot half way. -Cook 1-4 hours depending on how concentrated you want the sauce.
