RAO TOMATO SAUCE RECIPES

Steps:

• Remove the tomatoes from the cans, reserving the juice.
• Using the hands, gently crush the tomatoes, removing cores, stems, and any tomato skin pieces.
• In a pot or saucepan, place the olive oil over medium heat.
• Gently saute the minced garlic and onion for about 30 seconds until fragrant.
• Add the crushed tomatoes, juice included, and bring to a boil over high heat.
• As soon as the mixture boils, reduce the heat and simmer for 2 hours, stirring every little bit.
• Around the 1½ mark, add the oregano and basil.
• Use an immersion blender to blend the sauce quickly and easily.
• Add salt and pepper to taste.
• Serve and enjoy!

Steps:

• Remove tomatoes from can and place in a large bowl, reserving juices. Crush tomatoes using your hands; remove and discard the hard core from stem end, and any skin and tough membrance, set aside.
• Place oil in a large, nonreactive saucepan over medium-low heat. Add onion, and cook until soft and just beginning to brown, about 3 minutes. Stir in garlic, and cook until softened, about 30 seconds. Stir in tomatoes and reserved juices, season with sale, increase heat and bring to a boil. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.
• Stir in basil, if using, oregano, and season with pepper, continue cooking 1 minute more. Remove from heat and serve.