6 28-oz cans san marzano whole peeled tomatoes with juice
coarse sea salt
freshly cracked ground pepper
Instructions
Measure the olive oil into a large, deep dutch oven. Set to a low heat then add the garlic and allow it to cook for about 5 minutes or until lightly browned. Add the half of the basil leaves (6) whole and stir, cooking for another minute or so.
Add the canned tomatoes along with their juice. Stir in the remaining basil leaves and then bring the sauce to a boil. Then turn the heat down so that the sauce simmers gently for about 45 minutes. Stir occasionally and use your spoon to break up the whole tomatoes as they cook. Taste and season with sea salt and pepper.
Serve, ladled over turkey meatballs or set aside to cool. Then pour into jars and refrigerate or freeze for up to 6 months.
Notes
Adapted from It's All Good
Recipe by Just a Smidgen at https://justasmidgen.com/2013/09/07/go-to-tomato-sauce-turkey-meatballs/