Ingredients

2 teaspoon minced garlic

1/2 cup chopped yellow onion

1 teaspoon extra virgin olive oil

1 teaspoon 28-ounce can whole peeled tomatoes

1 cup water

1 teaspoon dried basil

1 teaspoon dried oregano

1/8 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

Preparation

Baking Directions:

In a medium saucepan over medium heat, sauté garlic and onions in olive oil until onions are translucent.

Place tomatoes in a medium sized bowl and lightly crush the whole tomatoes with your hands.

Add crushed tomatoes, water, herbs, salt and pepper to the sautéed garlic and onions.

Bring to a boil and reduce heat to a simmer.

Simmer on a low heat for 30-40 minutes until thickened.

Chunky tomato sauce