Servings:
Serves 6 Servings
Ingredients
- 3 clove garlic
- 1/2 clove onion
- 3 tablespoon olive oil
- 3 tablespoon flakes
- 28 ounce tomato puree
- 28 ounce crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 cup chicken stock
Preparation
Baking Directions:
Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called "sweating" because it will draw out a lot of moisture and flavor).
Add the chili flakes to taste.
Add all the tomato products.
Pour the chicken stock into one of the 28-ounce cans.
Fill it the rest of the way with water and add that and the sugar to the pot.
Stir and bring to a simmer.
Season to taste with salt and chili flakes and cover.
Simmer the sauce for about 1 hour.
The sauce should be fairly thin, but not watery, and very smooth.
Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick.
