Kelly was coming for dinner the other night, so Don made this up and believe me, this is awsome. Much nicer than most tomato sauces.
- 1/4 cup extra virgin olive oil
- pinch of red pepper flakes
- 2 crushed garlic cloves
- 3/4 chopped onion (optional)
- 1 tsp. fresh chopped oregano, divided
- 1 tbsp. chopped fresh basil, divided
- 1 tbsp. chopped fresh mint, divided
- 1 tbsp. fresh Italian parsley,
- 1 tsp. sugar
- 1 tp. salt
- 1/4 tsp. freshly ground pepper
- 28 oz. can of San Marzano whole tomatoes or 1/2 quart freshly canned garden tomatoes
- 1/4 cup grated Asiago cheese
- 2 tbsp. butter
Before you begin, pour the tomatoes into a bowl and crush with your hand. Don’t break them up too small, just large chunks or zap in your blender for a smooth sauce, like I did.
In a large, heavy bottom pot with lid, pour in the olive oil and add the pepper flakes, garlic, onion, most of the oregano, basil and mint,(save a little of each for the end), sugar, salt and pepper. Turn on the burner and slowly bring to hot. When the onions begin to cook, stir for 5 minutes.
Remove the pot from the burner and add the tomatoes. Turn the heat to medium and stir until they begin to boil. Reduce to simmer, cover and simmer for 90 minutes.
After 90 minutes, remove from the heat, add the reserved herbs and cheese. Add the butter to round out the flavours. Stir again and serve.
In a word: AWESOME
