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Ingredients
  • subheading: 0.5:
  • 1.5x
  • 28 oz ( 793.79 g) tomato puree or tomato sauce (I now prefer sauce; you can also use diced tomato, whole tomatoes that you puree yourself, etc)
  • ½ cup ( 118.29 g) water (**only if using store bought puree**)
  • ¼ cup ( 54 g) olive oil
  • fresh basil large handful (I only use this in summer when in season, you can also use basil paste or frozen cubes) do not use dried basil.
  • 1 to 2 teaspoons ( 4 g) sugar (optional - taste your tomatoes first as they all differ in sweetness and then, if needed, add a little at a time)
  • 2 teaspoons ( 12 g) salt
  • 1 teaspoon ( 2 g) dried oregano
  • 1.5 teaspoon ( 4.5 g) garlic powder
  • 1 teaspoon ( 2 g) onion powder
  • pinch of red pepper flakes (optional)
  • ½ teaspoon ( 1 g) ground black pepper (optional)
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