Homemade Tomato Sauce

INGREDIENTS

• 2 large cans (28 OZ each can) of a good quality whole peeled tomatoes
• 2 tablespoons of olive oil
• 1 cup of mirepoix (combination of onions, peppers, jalapenos, carrots, etc.)
• 1 teaspoon of salt (plus to taste at the end)
• 28 OZ of veggie broth
• 1 teaspoon of garlic powder or 5 cloves of garlic, minced
• 1 teaspoon of dry oregano
• 2 sprigs of fresh thyme
• 2 tablespoons of fresh basil plus 1 extra tablespoon (optional)
• 1/2 teaspoon of black pepper
• 1 cube of fermented soybean (OR 1 teaspoon of miso paste, OR 1 tablespoon of soy sauce OR 1 teaspoon of mushroom powder)

METHOD 1

1. On medium-low heat, add the olive oil to a large saucepan or pot, when it’s hot, add the mirepoix, stir occasionally for 20 minutes, or until thoroughly golden. If using fresh minced garlic, add now and stir it for one minute. 
2. Add the tomatoes, stir and crush them a little bit. Add the herbs, the garlic powder, the black pepper, the fermented soybean, and the veggie broth, lower the heat to low and let it cook for about one hour and a half, stirring occasionally.
3. Check on your tomato sauce, add more liquid if its too thick and let it cook for one hour and 30 minutes more, stirring occasionally.
4. After 1:30 minutes, adjust the salt, add the extra fresh basil if desired,  and turn off the heat. 
5. This tomato sauce is perfect for canning, it lasts for up to 1 year after canned, up to 6 months in the freezer and up to a week in the fridge.

MINIMUM INGREDIENTS

• 3 tablespoons olive oil, plus 1-2 tablespoons for finishing off
• 1/2 large onion
• 5 cloves garlic, minced
• 2 large cans (28 OZ each can) of a good quality whole peeled tomatoes
• 2 tablespoons of olive oil
• 1 tablespoon of dry oregano
• salt and pepper to taste

METHOD 2

1. In a large pot, over medium heat, add 3 tablespoons olive oil.  Add the onions and cook until translucent.  
2. Add the minced garlic and cook stirring for about 2 minutes.  
3. Crush the whole peeled tomatoes by hand and add the pulp and the juices to the pot.
4. Add the oregano and bring to a low simmer. Cook, stirring occasionally for 30 to 45 minutes. 
5. Season with salt and pepper and add one to two tablespoons of good olive oil to finish off the sauce.