3 cans (28 oz/796 ml) stewed tomatoes
4 large garlic cloves, minced
Bunch of fresh basil, roughly chopped
Himalayan Salt and ground pepper to taste
SECRET OPTIONAL INGREDIENT ADD ONS:
- Parmesan rind piece (the ends left after using your fresh parmesan - approx. 3'X2') or chunk of fresh parmesan.
- 1/4 - 1/2 cup red wine
In a large saucepan, bring the stewed tomatoes to a boil. Mash the mixture to break the tomatoes down. Add the minced garlic and the fresh basil.
Add the Parmesan rind and red wine, if using.
Lower the stovetop temp. to a simmer and allow to the mixture to reduce and become thicker in consistency. Stir the mixture every 10 mins. or so until the desired consistency is reached; approx. 45-60 minutes.
Sterilize the glass jars and lids you will be using to store the tomato sauce. Once the sauce is done, use sanitized utensils/equipment to place the sauce into the prepared jars.
Set aside at room temp. to cool. If sterilized properly, the sauce does not need to be refrigerated until opened for consumption.