Pomodoro Sauce

This recipe makes enough sauce equal to about a standard jar of store bought sauce. It can be easily doubled or quadrupled to have enough to jar or freeze.

2 tablespoons extra virgin olive oil

2 cloves of garlic (peeled and chopped)

½ teaspoon salt

½ teaspoon pepper

2-28oz. cans of crushed San Marzano tomatoes

½ of a 6 oz. can of tomato paste

Heat oil in the pan and add the chopped garlic until it is just fragrant. Add the salt and pepper and the 2 cans of tomatoes. Cook on a low simmer for 20 minutes stirring occasionally to make sure it doesn’t stick or burn. After about 20 minutes, add the ½ can of paste and stir in well. Cook another 10 minutes at the same low simmer.