1 tbsp extra virgin olive oil
1 tbsp butter
1 small onion, finely diced or grated
2 cloves garlic, minced
3 tbsp tomato paste
1 tbsp dried Italian seasoning
1 tsp. sugar
½ tsp. red pepper flake
1 cup chicken stock
1¼ cup tomato sauce
2-3 tbsp fresh basil, roughly chopped
Salt and pepper to taste
1. Heat a large saucepan or chef’s pan over medium heat, add extra virgin olive oil and butter. Sauté onions with a pinch of salt for 2-3 minutes until translucent. Add garlic and cook for 1-2 minutes.
2. Stir in tomato paste, Italian seasoning, sugar, and red pepper flake. Cook for 3-4 minutes until caramelize.
3. Stir in the chicken stock, scrape up the bits off the bottom of the pan. Stir in the tomato sauce. Salt and pepper to taste.
4. Bring sauce to a low boil, reduce heat and simmer 15-20 minutes until desired thickness. Stir in the fresh basil. Store leftovers in the refrigerator in an airtight container.
Makes approximately 2 cups sauce
Prep time~ 5 minutes
Cook Time~ 30 minutes