- 1 large can of San Marzano Tomatoes (28 oz)
- 1 can of Tomato Paste (6 oz)
- 3 cloves of garlic (finely chopped)- can use more if you want! i like to use a lot
- 1 large can of water (28 oz) or half of the can depending on how thick you want your sauce
- basil (fresh or dry)
- parsley (fresh or dry)
- salt to taste
Put the chopped garlic and EVOO in a large pot (enough EVOO to just cover the bottom of the pot so the garlic does not burn). Saute the garlic and then add the can of tomatoes, water (use the empty can of tomatoes and fill with water), and tomato paste. Mush up the tomatoes with your hands!! I like my sauce chunky so I dont crush it too too much. Add in basil and parsley to taste bring to boil, lower heat and let simmer…stirring occasionally. Let it cook for about thirty minutes or so- you be the judge! I transfer the sauce to small containers and freeze some!