Ingredients:

  • 2 lbs (900g) ripe tomatoes, cored and coarsely chopped
  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon (5ml) dried oregano
  • ½ teaspoon (2.5ml) dried basil
  • ¼ teaspoon (1.25ml) red pepper flakes (optional)
  • 1 tablespoon (15ml) tomato paste
  • 1 teaspoon (5ml) granulated sugar
  • ½ cup (120ml) vegetable broth or chicken broth
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
  2. Stir in tomato paste, oregano, basil, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, to toast the spices.
  3. Add chopped tomatoes, sugar, and broth. Bring to a simmer, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the tomatoes have broken down.
  4. Season with salt and pepper to taste. Stir in fresh basil leaves (if using). Taste and adjust seasonings as needed. This stewed tomatoes recipe is now complete.