Best Tomato Sauce Ever

I’ll admit it, I’ve always thought people who made their own tomato sauce were obnoxious. Who wants to wait around and watch tomatoes cook for several hours when you can buy a jar of delicious marinara from Trader Joes for $1.99? Whelp..after making my own sauce I am 100% a convert and I apologize for thinking otherwise. I don’t think I can ever go back to jarred tomato sauce if I have the time to really put in the effort for some kick-ass sauce. 
**This is a hands-on recipe, so be sure to wear an apron or you will be wearing your sauce!

Best Tomato Sauce Ever
Total Cooking Time: 4-5 hrs
Serves: 5-6 (depending how much sauce you love)

Ingredients

• 2 cans of whole tomatoes, specifically San Marzano if possible
• 5 cloves garlic, minced
• 1 white onion, diced
• 5 oz tomato paste
• 3 tbs sugar
• 1 tbs salt
• 2 c water, as needed
• 2 c chicken broth
• 2-3 basil leaves, chopped
• Oregano, red pepper flakes, white pepper, and mustard powder

Directions

1. In a large pot or deep-sided skillet, saute the onion and garlic, once sizzling, add oregano, basil leaves, chicken broth, tomato paste, sugar, mustard powder, red pepper/white pepper, and salt. Bring to a simmer
2. While herbs and onion/garlic are simmering, time to squish your tomatoes! In a med/large bowl, pour your whole tomatoes in along with water from the cans. Be sure to squish your tomatoes using your hands – this is the fun part. 
3. Once your tomatoes are squished, add them to your simmering chicken broth. Bring the liquid back to a simmer for another 4 hours, or until you’re ready to eat.
   1. If the sauce is evaporating too quickly, add more water or chicken broth
4. When you’re ready to eat, remove from the heat and use an immersion blender to smooth out the sauce. 
5. Serve immediately!