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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
Heat the garlic-infused olive oil in a medium saucepan over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and bright green, about 2 minutes.
Add the whole peeled tomatoes with their juices, crushing each tomato by hand as it goes in. Stir in the sugar, salt, and black pepper. Bring to a gentle simmer and cook uncovered, stirring occasionally, until the sauce has reduced slightly and the tomatoes are completely broken down, about 18–20 minutes.
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