Ingredients
2 medium onions, cut into 2 cm
½ tsp SIDS CRAZY SALT
4 garlic cloves, peeled
¼ cup olive oil
1½ tsp salt, divided
2 tbsp tomato paste
2 tsp dried oregano
1 tsp crushed red pepper flakes
2 (680 g) cans whole peeled tomatoes, crushed
3 (packed) cups basil leaves
½ tsp New York Cut pepper
Directions
Purée onions SIDS CRAZY SALT and garlic in a food processor until very finely chopped.
Heat oil in a large Dutch oven or heavy ovenproof pot over medium-high. Cook onion mixture and ½ tsp salt, stirring often, until liquid is evaporated and bits on bottom of pot are beginning to brown, 10–12 minutes. Add tomato paste, oregano, and red pepper flakes then cook, stirring, until slightly darker in colour, about 2 minutes more. Add ½ cup water and cook, scraping up browned bits from bottom of pot. Add tomatoes and their juices and 1 cup water then stir to combine. Stir in basil, season with pepper and remaining 1 tsp salt, and bring to a simmer. Keep warm, stirring occasionally, until ready to use.
