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1. |
Heat 1-2 tablespoons sun-dried tomato olive oil in a sauce pan over low heat.
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| 2. |
Add 4-8 cloves minced garlic and 1 chopped onion.
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| 3. |
Cook slowly until onion softens and turns golden brown.
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| 4. |
Add 1 quart of fresh chopped tomatoes (or diced canned tomatoes).
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| 5. |
Continue cooking on low for 30 minutes or until sauce has thickened to your liking. Salt to taste if desired.
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| 6. |
Just before serving drizzle in 1-2 tablespoons basil olive oil and stir thoroughly.
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