3 tablespoons olive oil
6 cloves garlic, smashed and peeled
2 cans (28 oz each) Hunt’s® San Marzano Style Tomatoes
1 sprig fresh basil
|% Daily Value|
|Total Fat||4 g||6%|
|Saturated Fat||1 g||3%|
|Dietary Fiber||3 g||11%|
|Vitamin C||1 mg||1%|
|Vitamin A||60 iu||1%|
Heat oil in 5-quart Dutch oven over medium-low heat. Add garlic and cook until softened, about 3 minutes, stirring occasionally. Carefully pour in tomatoes. Use a whisk, potato masher or the back of a spoon to break up the tomatoes a little. Bring to a slow boil.
Add basil sprig to the pot and cook until sauce has reduced and flavor has concentrated, at least 30 minutes but it may take up to 45 minutes. Continue breaking up the tomatoes and garlic as it cooks until the sauce reaches your desired consistency. If you like it a little chunkier, just use a spoon to mash but if you want a smoother sauce, use a potato masher. Remove basil sprig. Serve over spaghetti, use for pizza sauce or as a dipping sauce for appetizers.
Freeze any leftover sauce in portions that are right for you. Freeze in 1 cup portions for making homemade pizzas or in 2 cup portions for making a couple quick weeknight pasta meals.
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