Step 1

Place the pureed tomatoes in a Dutch oven or heavy-bottomed saucepan or in a crockpot liner along with the chopped basil, garlic, tomato paste, olive oil, red pepper flakes, ground black pepper and salt.

Step 2

Mix well and bring to a boil over medium-high heat. Reduce heat to a simmer, cover, and let the sauce cook 30-45 minutes or in a crockpot set to high heat for 2-3 hours. Stir occasionally. The sauce should be reduced by half when it's done. If necessary, remove the lid in the last few minutes of cooking to help the moisture evaporate.

Step 3

If the sauce is too tangy, depending on the tomatoes you used, add a teaspoon or two of sugar to neutralize the acidity.