- 1 of 1 In a large pot, heat 1/3 cup extra-virgin olive oil over medium-high. Add 20 small peeled cloves garlic and cook until soft, about 5 minutes. Add 4 cans (28 oz each) good-quality peeled plum tomatoes in juice and 6 cups water, stir and bring to a boil. Reduce heat and simmer, uncovered, until sauce clings to a wooden spoon, about 1 1/2 hours. Stir in 15 basil leaves and crush tomatoes with back of spoon. Season with 1 tbsp plus 2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and add enough red wine vinegar to achieve your desired acidity (we used 2 tsp). Store, covered, in the fridge for up to 1 week or freeze up to 3 months.
Servings Per Recipe:
Per Serving: 0 g sat. fat, 3 g Fat, total, 60 kcal cal., 370 mg sodium, 1 g pro., 3 g sugar, 2 g fiber, 6 g carb.