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Categories:Viewed: 44 - Published at: 9 years ago
Ingredients
- 1 28 oz can San Marzano tomatoes
- 1 1/2 tablespoons Extra-Virgin olive oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon oregano
- 1/2 teaspoon marjoram
- 1 teaspoon dried basil
- 2 cloves garlic, minced
- 4 large fresh basil leaves, chopped
Method
- Drain canned tomatoes. In a large bowl, combine all ingredients except the fresh basil. Crush the tomatoes with your hands until the there are no large pieces. Stir in the fresh basil. Use immediately, or store in a tightly covered container in the refrigerator for up to 5 days, or freeze for up to 2 months. Bring to room temperature before using.
