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Makes about 4 cups:
½ medium sized onion, finely chopped
2 garlic cloves, whole
¼ cup olive oil
1-pound canned tomatoes (preferably San Marzano tomatoes)
½ pound jarred, drained roasted red peppers
Salt and freshly ground pepper, to taste
¼ teaspoon crushed red pepper flakes, optional
1 teaspoon sugar or honey (optional)
1 teaspoon dried crushed oregano
Approx. ¼ cup chopped fresh herbs: basil, parsley, dill
Combine the olive oil, onion, and garlic in a saucepan or pot and cook over medium-low heat until soft and golden. About 10 minutes.
Smash the garlic.
Add the tomatoes, peppers, salt, black pepper, oregano, and crushed red pepper flakes. Cook over high heat until the mixture boils. Cover and reduce the heat to a low and cook for 25 minutes or until the tomatoes and peppers break down and the mixture is nice and thick.
Taste and adjust seasoning. Add sugar if desired and mix well.
Stir in the chopped herbs.
Cool completely and store in the refrigerator until ready to use.
This sauce can be used to cook chicken, fish, eggs, or to use as a dip. Enjoy!
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