Ingredient

Base Vegetables

• 4 medium onions, chopped

• 12 cups chopped peeled fresh tomatoes

Oil & Aromatics

• ½ cup canola oil

• 4 garlic cloves, minced

Seasonings

• 3 bay leaves

• 4 tsp salt

• 2 tsp dried oregano

• 1¼ tsp pepper

• ½ tsp dried basil

Tomato Boost

• 2 cans (6 oz each) tomato paste

Sweetness

• ⅓ cup packed brown sugar

To Serve

• Hot cooked pasta

• Minced fresh basil (optional)

Direction

1. Sauté the Onions In a Dutch oven, sauté the onions in oil over medium heat until tender and lightly golden.

2. Build the Tomato Base Add the tomatoes, garlic, bay leaves, salt, oregano, pepper, and basil. Stir well to combine.

3. Bring to a Boil Bring the mixture to a full boil to activate the aromatics.

4. Slow Simmer Reduce the heat; cover and simmer for 2 hours, stirring occasionally to prevent sticking and deepen the flavor.

5. Add Tomato Paste & Brown Sugar Stir in the tomato paste and brown sugar. Simmer uncovered for 1 hour, allowing the sauce to thicken and concentrate.

6. Finish Remove and discard the bay leaves.

7. Serve - Serve over hot cooked pasta. Garnish with fresh basil if desired.

Nutrition Facts —

Per Serving

Calories: 150–190 Total Fat: 7–10 g (mostly from canola oil) Saturated Fat: 0.5–1 g Cholesterol: 0 mg Sodium: 480–620 mg Total Carbohydrates: 22–28 g Fiber: 3–4 g Sugars: 14–18 g (tomatoes + brown sugar) Protein: 3–4 g