1 small onion, chopped
4 cloves garlic, pressed or minced
(2) 32 ounce cans crushed tomatoes
1 bay leaf
6 basil leaves, chopped
1/2 cup sun-dried tomatoes, diced (not the ones packed in oil)
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
In a large sauce pan over medium-high heat add oil, sun-dried tomatoes and onion. Cook until onions are translucent, about 3-5 minutes. Add garlic, cook 30 seconds. Add tomatoes, bay leaf, basil, salt and pepper. Simmer about 10 minutes. Remove bay leaf. Serve and enjoy.
TIP: If you prefer a smooth sauce, transfer to a blender or food processor and blend until smooth.
Recipe printed from http://TheSlowRoastedItalian.com/
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