- 1
Ingredients
- 4 28 oz. cans crushed tomatoes (110 ounces)
- 2 large sweet onions
- 10 tablespoons (2/3 cup) basil pesto
- 1-1/2 heads garlic
- 4 tablespoons dry oregano
- 1 tablespoon salt
- 1/2 – 1 cup sugar
- extra virgin olive oil
Preparation
Step 1
Coat the bottom of a large pan or dutch oven with olive oil over high heat, then add the onions and garlic.
Make sure there’s enough oil to coat all the onions well, and sauté until they are translucent. Stir often enough to keep the garlic from burning.
Once the onions and garlic are cooked, add the tomatoes and salt. This is a really large can, and the dutch oven is pretty deep. If you hold the can to the side it will splash. Like this.
Now stir the onions and garlic up from the bottom.
Add the pesto and stir it in. (Yes I’m still using my frozen pesto from my basil crop two years ago.)
Put the lid on loosely, so that the steam can vent, and turn the heat down low.
Leave it to simmer for at least a half hour, then get your
immersion blender
Hold the blender at a slight angle so it will draw the onions in, and process the whole pot. Take care to get down into the corner of the pot all the way around.
Check the consistency. If it is too thick, add water until it seems right.