Tomato Basil Sauce

Everyone needs a good tomato sauce recipe—even if you usually just use the stuff from a jar (which we do). Here’s our favorite recipe. And for the record, it’s not just good…it’s awesome (especially on homemade roasted red pepper and goat cheese ravioli).

2 tbsp EVOO

3-4 cloves garlic (or 2 big cloves), minced

40 oz. diced, peeled tomatoes (we use a 28oz. can + a 14.5oz. can)

3 cups chicken stock

1 bay leaf

3 oz. orange juice (fresh-squeezed or at least high quality stuff)

1/8 tsp cinnamon

1/8 tsp cayenne pepper

1 tbsp chopped fresh basil

1. Heat EVOO in a saucepan over medium heat.

2. Add garlic and sauté until fragrant—do not let it burn! (30 seconds to 2 minutes)

3. Add tomatoes, chicken stock, bay leaf, orange juice, cinnamon and cayenne.

4. Reduce heat to medium low and bring to a slow simmer. Simmer, slowly, for 15 minutes.

5. Reduce heat to low and cook for 1 hour. The sauce will reduce.

6. Stir in basil right before serving.