2lbsripe tomatoes gratedor 3½ cups canned San Marzano D.O.P. tomatoes
1medium red oniondiced
2-3garlic clovesminced
5-6fresh basil leaves coarsely chopped
1bay leaf
1pinchdry oregano
brown sugar optional
cinnamon stick
4-5cloves
3tablespoonsextra virgin olive oil
sea salt
freshly ground pepper
for serving
parmesan cheese
fresh basil leaves
Instructions
Add 2-3 tablespoon olive oil in a sauce pan. Add the diced red onion. Season with a pinch of salt. Sauté in medium heat for 2-3 minutes.
Add the garlic, a generous pinch of oregano, 3-4 cloves, the bay leaf, the cinnamon stick some freshly ground pepper and stir. Sauté for another 2 min.
Add the tomatoes and half a cup of water. Stir well. ( Optional: Add a teaspoon of brown sugar to balance the acidity of the tomatoes. You dont have to do that if you are using San marzanno tomatoes or seasonal fresh ripe tomatoes. Please use your judgement on this step. It is a matter of preference too) Add the chopped basil leaves. Stir well and bring to a boil for 1 min.
Lower heat and let sauce simmer for 45 min to an hour. Adjust sea salt and pepper to taste.
Notes
For servingAdd over cooked spaghetti or favorite pasta, with lots of grated cheese like Kefalotiri, Pecorrino romano, Parmesan or vegan Parmesan and some chopped fresh basil.Nutritional Info – Please keep in mind that nutritional information provided is only an estimate and can vary based on products used.