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Ingredients
- 2 Tbsp. olive oil
- 1 medium onion, finely chopped
- 2 (28 oz. each) cans imported whole plum tomatoes
- 2 cloves garlic, finely chopped
- 1/2 tsp. crushed red pepper
- salt and freshly ground black pepper to taste
Method
- Heat oil in a large, deep skillet and cook the onion for 8 minutes over low heat or until it is very soft, but not browned. Pour the tomatoes into a large bowl and crush them with your hands.
- Add the tomatoes to the skillet with the garlic, crushed pepper, salt and pepper.
- Bring sauce to a boil; lower the heat and simmer gently for 30 minutes until the sauce is thickened, but not too reduced.
