Recipe provided by Louise Keefe from the Emerson House Cookbook, Cornucopia.
6 cans (28 ounces) Pastene San Marzano Italian tomatoes
1 whole bulb of elephant garlic
1 medium sweet onion
extra virgin olive oil
1 medium yellow onion
2 small cans of tomato paste
fresh sweet basil, chopped
- In a large pot, cover bottom with a good, virgin olive oil, set to medium. Finely mince garlic and onions, cook until translucent. Add sweet basil and 2 cans of tomato paste (rinse out can with water and add to sauce) stirring constantly.
- Pulse Pastene tomatoes in blender until liquefied, add to sauce. Add more fresh chopped basil.
- Simmer for approximately five hours uncovered, stirring occasionally. Your family will love you!