1qt.home-canned tomatoes or one 28-oz. canwhole tomatoes, crushed with hands or a potato masher
1/2tsp. dried basil, crushed
1/2 to 1tsp.fine sea salt
1 to 3tsp.raw cane sugar, coconut sugar, white sugar, or brown sugar(optional)
1 to 3Tbsp.chopped or torn fresh basil (optional)
1 to 2Tbsp.olive oil or butter (optional)
Instructions
In a medium saucepan, heat olive oil over medium heat. Addgarlic and crushed red pepper (if using). Cook and stir 1 minute. Add tomatoesand dried basil. Bring to a boil. Reduce heat and simmer until desiredconsistency. Season to taste with salt and sugar (if using). Stir in fresh basiland olive oil or butter (if using).
Notes
TO STORE: Cover and chill up to 1 week or freeze up to 6 months.