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Recipe Summary

active:
10 mins
total:
1 hr
Yield:
makes about 6 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, heat the olive oil. Add the garlic and cook over moderate heat, stirring, until golden, about 2 minutes. Add the diced tomatoes and their liquid, the water, bay leaves, crushed red pepper and sugar. Season with salt and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until slightly thickened, about 45 minutes. Discard the bay leaves.

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  • Working in batches, puree the sauce in a blender. Transfer to a bowl and season with salt and pepper.

Make Ahead

The sauce can be refrigerated for up to 5 days or frozen for up to 2 months.

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