Adapted from “The Vegetarian Epicure” by Anna Thomas.
Ingredients
- 1 onion
- 2 cloves garlic
- 2 Tbsp lard or oil
- A pinch of Basil (more to taste)
- A pinch of Oregano (more to taste)
- A pinch of Parsley (more to taste)
- 1 Bay leaf
- 1 32 oz jar of crushed tomatoes
- 1 32 oz jar of tomato puree
- 1 8 oz jar tomato paste
Preparation
Chop the onion and garlic. Melt the fat (or heat the oil) in the bottom of a large saucepan. Add the onion and garlic and sauté until the onions are translucent. Stir in the basil, oregano, and parsley then add the crushed tomatoes, puree and tomato paste. Let this simmer, stirring occasionally, until it reaches the desired consistency. If it gets too thick you can add some water or additional puree. You can use the sauce right away or cool and store it (reuse the jars!) in the fridge for up to a week or the freezer for up to 6 months.