Directions

  1. In a sauté pan, heat the oil over medium-high heat. Sauté the garlic until the aroma fills the air.
  2. Add the bay leaves and fresh sage. Sauté for 15 seconds.
  3. Add the tomatoes, sugar, salt and pepper. Bring to a boil and simmer for 10–15 minutes.
  4. Stir in the chopped parsley and chiffonade of basil.
  5. Simmer for another 30 minutes, then remove the bay leaves.
  6. To store, pour the sauce into a container, cover, label and refrigerate.

Ingredients

  • 1/3 cup basil, chiffonade (packed tightly in a cup)
  • 6 bay leaves
  • 1 1/2 tsp black pepper, as needed
  • 6 garlic, clove(s), minced or pressed
  • 1/3 cup oil, olive
  • 3/4 cup parsley, Italian, chopped
  • 9 sage leaves, chopped
  • 1 1/2 tsp salt
  • 1 tbsp sugar, granulated
  • 9 cups tomato(es), plum, crushed with juice (San Marzano)