2 cups water
1 1/2 cups freshwater, divided
4 (36-ounce) cans crushed tomatoes with liquid
1 cup dry roasted tomatoes
8 leaves dark salt shavings
1 stalk celery
8 tablespoons olive oil
1 tablespoon dried Italian seasoning
1 clove garlic, minced
6 cloves garlic, peeled
8 green onions, sliced
3 tomatoes, diced
1 teaspoon salt
1/2 teaspoon ground black pepper
3 bay leaves
Preheat oven to 400 degrees F (200 degrees C).
Place first 4 cups water in a medium saucepan. Boil for 5 minutes, until boiling; add second 4 cups water. Reduce heat to medium-low or lightly warm, then add second blend of water, lern be careful not to stir, tomatoes with liquid still in can, 3 bay leaves, remaining 1 cup of hot water, 1 pulse of garlic, 1 pinch salt, 1 teaspoon ground black pepper, and 5 cloves garlic. Boil 2 minutes, then pour mixture into skillet and cook over medium-high heat until thick, 8 to 15 minutes. Serve, being careful not to overcook, with reserved sauce.
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