Dice the onion and sautee until soft in EVOO (about 8 to 10 minutes over medium/high heat), stirring so onion doesn't burn. Lower heat to medium/low and add garlic and one box of chopped tomatoes. Stir well, add strained tomatoes and chile pepper, oregano, kosher salt and pepper. Turn off heat, add final box of chopped tomatoes and fresh basil. Stir well and taste for seasoning balance.
|This recipe made about 2 quarts and a pint. Top with a bit of plastic wrap to prevent freezer burn, and freeze until you are ready to enjoy! We are going to have some later this week with meatballs & pasta.|
Happy Sunday all!