Fresh Tomato Sauce 20 mins

Chop tomatoes roughly into small pieces.

Slice the garlic thin.

Cut onions fine.

Add oil and garlic into a large pot or Dutch oven.

With the heat on low let the garlic infuse into the oil for a minute or so making sure not to brown or burn it.

Once the garlic is nice and fragrant. Add in the dried herbs.

Followed by the diced onions, bay leaves and saute for 2 minutes.

Gently move the onions on one side of the pan keeping the center near the heat clear.

Add in the brown sugar. Let it caramelize slowly so it browns not burns. This will add a little brown color that will intensify the color of our sauce.

Now mix in the onions again and continue to cook.

Next, add in the chopped tomatoes and tomato paste.

Season with salt and pepper to taste.

Cover the pan, lower the heat to a simmer and let simmer gently for 15 minutes.

After 15 minutes you should have a thick, dark tomato sauce.

Add in your fresh basil leaves.

You can leave the sauce chunky or use a hand blender to blend it to a smooth paste.

Serve over fresh pasta or use as a basic tomato sauce for making other variations.