Multi-purpose Tomato Sauce

• 4 can Canned diced tomatoes
• 1 bulk Garlic (chopped)
• 50 ml Extra virgin olive oil
• 320 grams Caramelized Onions(or use store-bought)
• 3 Soup stock cubes
• 1 1/2 ~ 2 tablespoons Honey
• 1 Salt and pepper
• 1 Dried herbs

1. Make"Caramelized Onions".
2. It's a method of making caramelized onions that takes less time than the conventional way.
3. Put the extra virgin olive oil and garlic in a cold frying pan.
4. Be sure to only use low heat, and slowly transfer the fragrance of the garlic to the oil.
5. When the garlic turns a light beige color and starts become aromatic, turn the heat off.
6. Add the canned tomatoes, soup stock cubes and the caramelized onions from Step 1 to the Step 3 pan and mix well.
7. Turn the heat up to medium-high.
8. Bring to a boil while mashing the tomatoes with a ladle.
9. Turn the heat down to a bit higher than the lowest heat setting.
10. The sauce should be just bubbling gently in Step 5.
11. Simmer for 1 to 1.5 hours while stirring occasionally.
12. This is how the sauce looks after 30 minutes.
13. It has thickened slightly, and the level is about 1 cm lower than at the start.
14. The sauce is delicious at this stage too, but be patient and keep simmering for another 30 to 60 minutes.
15. If it looks like the liquid is reducing too much and may burn, add a little water and keep simmering.
16. This is how it looks after 90 minutes have passed.
17. This depends on the heat level, but if it has reduced to 2/3rds to a bit more than 1/2 the original volume, it's good.
18. The watery sauce has turned very thick and rich.
19. If you have the patience, add some water and keep simmering the sauce.
20. The more you simmer, the better the sauce will taste.
21. Add honey and dried herbs to the sauce and mix well.
22. Taste, and add salt and pepper if needed.
23. Voila, a garlic-scented, delicious, and proper tomato sauce This tastes much better the day after it's made!
24. I always make 2 to 4 times this amount of sauce in a deep pot, and freeze it in batches in zip bags.
25. It really comes in handy.
26. To make tomato sauce pasta: Put garlic and extra virgin olive oil in a cold frying pan; cook over low heat to bring out the fragrance of the garlic.
27. When it smells nice and the garlic has just barely started to color, add bacon or whatever else you want to put in, and cook through.
28. To make this an arrabbiata sauce: Put some sliced red chili pepper in the frying pan at Step 15 with the garlic, and cook over low heat.
29. Bring 3 liters of water and 2 tablespoons of salt (1% salt water) to a boil and boil the pasta until al dente.
30. The saltiness of the cooking water will determine the taste of the pasta dish.
31. Add some tomato sauce to the frying pan from Step 16 or 17, along with a scant ladleful of the pasta cooking water per person.
32. Add the cooked pasta, toss together over low heat (a bit higher than the lowest setting) and serve.

tomatoes, garlic, olive oil, cubes, honey, salt, herbs

Taken from cookpad.com/us/recipes/146044-multi-purpose-tomato-sauce (may not work)