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Ingredients
- 1 T. extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 bay leaf (preferably Turkish)
- 1 T. Italian seasoning (or 1/2 t. each dried basil & oregano)
- 1/4 t. crushed red pepper flakes, or to taste
- 2 t. fine salt, or to taste
- 1 t. freshly ground black pepper, or to taste
- 1 (28 oz) can crushed tomatoes with their juice
- 1 cup vegetable broth (or water)
- 2 to 3 T. milk, or as needed (optional)
Details
Servings 3
Preparation
Step 1
1. Place a medium sauce pan over medium-high heat; add the oil, and heat through. Stir in the onion an cook, stirring occasionally, until tender and translucent, about 5 to 8 minutes. Add the garlic, bay leaf, Italian seasoning, crushed red pepper flakes, salt and pepper, and cook until fragrant, about 1 minute more.
2. Add the tomatoes with their juice and the broth, stirring to combine. Bring to the boil, then immediately reduce the heat to low and simmer, stirring occasionally, until the tomatoes have broken down into a thick sauce-like consistency, about 20 minutes. (Note: If you have time, the sauce will taste even better if you let it simmer slowly for another 20-30 minutes. Just watch that it doesn't get too thick and start to scorch on the bottom of the pan. If it seems like it might, you can add a bit more broth or water.)
3. After simmering, taste the sauce. If it seems a little to acidic or tart, add the milk. Taste the sauce again, and adjust the seasoning as needed with salt and pepper.
4. Serve the sauce immediately, or let cool to room temperature before transferring to an airtight container. The sauce will keep in the refrigerator for up to 5 days (or in the freezer for several months.)
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