Note: This is not my recipe. I was given this recipe by a member here on the old forum. I can't remember the name of the member who shared this with us. Was it you? I just want to be able to give credit where credit is due when I share this recipe. There are quite a few folks I have shared this with who now use it all the time. I have adapted this as my now world famous family favorite sauce recipe to tease my Italian wife and their family recipe. Please speak up it this is your recipe.
salsa di pomodoro di base (basic tomato sauce)
1/2 yellow onion, finely chopped
3-4 cloves garlic, crushed or minced
3 tbsp olive oil
2 (28 oz) cans San Marzano tomatoes, crushed
1 tbsp tomato paste
1 cup chicken stock
1 cup water
1-2 tsp sugar
pinch of red pepper flakes
Kosher salt and freshly-ground black pepper, to taste
a few leaves of fresh basil, torn into small pieces
In a sauce pot or Dutch oven, heat the olive oil over medium-low heat and add the onion. Cook for about five minutes before adding garlic. Cook an additional five minutes, or until the onions are translucent and the garlic is lightly golden.
Add in the tomato products. Add the chicken stock, water, and sugar. Taste and season with salt, pepper, and red pepper flakes. If a smooth, non-chunky sauce is desired, blend with an immersion blender. Cover and bring to a simmer.
Simmer the sauce for about an hour, adding in the fresh basil during the last ten minutes or so of cooking time. The sauce will be fairly thin. For a thicker sauce, simmer uncovered until the sauce reduces to desired consistency.