- 1 28oz can crushed tomatoes
- 1 14.5oz can diced tomatoes
- 1/2 cup pitted kalamata olives, halved
- 1/4 cup fresh basil chiffonade
- 1 T sugar
- 1 T balsamic vinegar
- 1 T dried tomato powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- 1/4 tsp black pepper
Combine all ingredients except basil and bring to a boil. Reduce heat and simmer covered on low for 15-20 minutes. Remove from heat and add basil. Stir to combine.