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Ingredients
0 servings
⅓ cupextra virgin olive oil
good quality
red pepper flakes
4garlic cloves
crushed
¾ cuponion
chopped, optional
1 teaspoonoregano
fresh chopped, divided /2 spoon drie
1 tablespoonfresh basil
chopped, divided, or 1/2 tablespoon dried
1 teaspoonmint
fresh chopped, divided
1 teaspoonsugar
1 teaspoonsalt
¼ teaspoonfreshly ground black pepper
2 x 28 ouncewhole tomatoes
cans, or two quarts of freshly canned garden tomatoes
¼ cupParmesano Reggiano cheese
freshly grated
2 tablespoonsunsalted butter
Instructions
Step 1
Before you begin, pour your two cans of tomatoes into a bowl and crush with your hand. Don’t break them up too small, you want large chunks.
Step 2
In a large heavy bottomed pot with a lid, on a burner with no flame, pour in olive oil and add red pepper flakes, garlic, onion, most of the oregano, basil and mint (save a little bit of each for the end), sugar salt and pepper. Turn on the burner and slowly bring up to hot. When the onions and garlic start to cook, stir and heat for five minutes.
Step 3
Remove the pot from the burner and place a heat diffuser over the burner. Place the pot over the heat diffuser and add the tomatoes. Turn burner to medium high and stir until they start to boil. Then reduce to simmer, partially cover and simmer 90 minutes.
Step 4
After 90 minutes, remove from heat and add the reserved herbs and Parmesan cheese. Add the butter to round out the flavors. Stir again and serve.
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