- 2 cans of Roma or San Marzano Tomatoes
- 1 medium Onion
- 2 cloves Garlic
- Olive Oil
- Fresh Basil
- Fresh Thyme
- Bay Leaf
- Chili Flakes
- Roughly cut 1 medium onion.
- Using a slotted spoon put the tomatoes in a blender, making sure to reserve the juice. Add the onions and blitz to smooth puree.
- Over medium heat add a tbsp of olive oil followed by the tomato and onion puree.
- Cover and bring up to a simmer. Remove lid and reduce heat to low, continue to cook for 20 – 30 minutes.
- Stir every 4 – 5 minutes adding the reserved tomato juice as necessary to keep the volume up as it reduces (the sauce will completely dry out otherwise).
- After 10 minutes start your olive oil infusion – simply add 1/4 cup of olive oil to a small pot over medium heat, and add all of your fresh herbs. I use about 3 bay leaves, 2 or 3 crushed garlic cloves, a few sprigs of thyme and/or oregano, 7 or 8 peppercorns, and a sprinkle of chili flakes for some heat. Cook for about 10 minutes, until the garlic starts to brown.
- Strain the olive oil into your sauce, add about 1 tbsp of honey, mix well.
- Continue to cook sauce for 5 minutes.
- Roughly tear your basil leaves and add to the sauce. Cook for 5 more minutes.
- Serve with your favorite pasta and enjoy!