• 100 oz whole canned tomatoes
  • 1 large Spanish onion
  • 5 cloves garlic
  • ¼ cup of good quality olive oil
  • Pinch of black pepper
  • 1 bunch of basil, picked and washed
  • Salt to taste, upon serving


Begin by crushing the garlic cloves and dicing the onion. In a large saucepan, over low to medium heat, add olive oil and begin to slowly sweat the diced onions and crushed garlic. Stir the garlic and onion as needed to avoid browning as it will affect the colour of your final sauce. The onions and garlic should be cooked for 10-15 minutes until translucent to eliminate moisture and help release their natural sweetness and aromas. Maintaining a low to medium heat, add all remaining ingredients.

Let simmer gently uncovered for 2 1/2 - 3 hours stirring occasionally. Note: over time, the whole tomatoes should break down on their own (do not try to rush the process, its worth the wait). 

Once the tomatoes have broken down and the onion and garlic is very tender, pass the mixture through a food mill. Using a food mill will maintain the natural flesh of the tomatoes ensuring a better texture and flavour. Alternatively, you can also blend with a few pulses with an immersion blender. For this recipe, do not puree. Serve over fresh-made pasta (gnocchi is our favourite!) and add salt to taste upon serving.