Combine olive oil, basil, oregano, crushed red pepper flakes, garlic, onion, sugar, and salt in a Dutch oven (or similar pot) and let it sit, unheated, for 15 min. Turn heat on medium and saute everything together for about 15 min. or so, stirring occasionally. Meanwhile, pour both cans of tomatoes in a large bowl and crush the tomatoes by hand; you can make them as chunky or as crushed as you'd like. Once most of the oil has been absorbed in the Dutch oven, add the tomatoes. Stir everything together and bring the sauce to a boil. Once boiling, reduce heat to low and simmer for 3 hours, stirring occasionally, allowing the flavors to develop. After 3 hours has passed, adjust the seasoning if needed. Take sauce off of the heat and add butter. Once butter has melted, stir in cheese until completely melted. Serve sauce immediately, or it can be stored in the refrigerator for up to a week.

Works well with pasta; meat or meatballs can be added. Serve as a dipping sauce for garlic bread or mozzarella sticks. Puree sauce in a blender to make a pizza sauce.

ITEMS IN THIS RECIPE

European Basil (Organically Sourced)

76

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Greek Oregano

131

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Crushed Red Pepper Flakes

99

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Mayan Sea Salt

32

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