>>3025231- as the onions begin to brown and turn thoroughly soft and translucent, pour in the garlic
- continuously stir the garlic, as it is prone to burn
- once the garlic begins to brown and a strong garlicy smell arises, you need to quickly add the diced tomatoes and mix in, as its juice will keep it from burning
Creating the sauce:
- add the paste, and then use your cup of water to try to strip the paste that's sticking to the edges of the can, and pour that bit in and mix it all into the pot
- if the mixture has started to bubble at this point, reduce the heat to medium-low
- now comes the tricky part, seasoning: taste the oregano and basil a bit before you put it in, so you get an idea of what you're adding. add each in a pinch at a time, and add only your first pinch of salt and pepper and mix in, and let the pot sit for a minute with the lid on before you taste it. this sauce should be a bit sweet and herbal, so you're going to keep adding oregano and basil every five minutes or so (to let the flavors marry) until it reaches that desired flavor. don't be afraid to add in a bit of salt and pepper here and there, to preference, this is YOUR sauce, after all
- if the sauce is too thick, add a small amount of water and stir. don't add too much at a time, but if it gets too watery, then take the lid off and raise the heat to medium-high so some of the water can slowly boil out. be sure to stir every few minutes so it doesn't stick to the pan and burn, and then reduce back to medium low
- let the pot simmer for another 10 minutes, or for the time it takes to make pasta. remember that the longer your sauce sits on the heat, the more your flavors will marry