Sugo di Pomodore (Tomato basil sauce)

The bad thing about making your own sauce from scratch: once you do it, every store-bought jar of sauce tastes horrible. Such is the case with this recipe below. But the upside is, it's super easy to make (and not all that expensive!) This recipe is from a restaurant cookbook, that hopefully I'll get to make more dishes from in the near future. 

Sugo di Pomodore (Tomato basil sauce) makes two quarts

- 3 24-oz. cans chopped tomatoes, preferably Hunts
- 1/2 cup extra virgin olive oil
- 6 medium size garlic cloves
- 1/3 cup tomato puree
- 2 cups fresh basil leaves, loosely packed, coarsely chopped
- 1 1/2 tbs. coarse salt
- 2 tsp. freshly ground black pepper
- 1 Tbs. honey or pinch of sugar (optional)

In a food processor/blender, puree the olive oil and garlic. Pour the mixture into a medium size sauce pan and heat over medium heat. Be careful not to burn the garlic. Stir in chopped tomatoes, tomato puree, salt and pepper. Bring to a boil, stirring occasionally. Reduce the heat to low and simmer for 30 minutes. Stir in honey and fresh basil. Makes about 10 cups.