Description
Enjoy the rich and irresistible flavor of My Favorite Tomato Sauce, made with fresh ingredients like garlic, basil, and tomatoes. This easy recipe delivers comfort and deliciousness, perfect for pasta or as a base for various dishes.
Ingredients
Scale
- ¼ cup extra virgin olive oil
- 8–10 garlic cloves peeled
- 1 medium yellow onion peeled and halved lengthwise through the root
- 1 (28-ounce) can crushed san marzano tomatoes
- 1 (28-ounce) can whole san marzano tomatoes
- 4 tablespoons unsalted butter cut into cubes
- 1–2 ounces fresh basil stems and leaves
- 2–3 parmigiano-reggiano cheese rinds
- ½ teaspoon dried oregano
- pinch dried red pepper flakes
- kosher salt + freshly ground black pepper
Instructions
- Heat olive oil in a large Dutch oven over medium-low heat.
- Add garlic cloves and sauté for 8–10 minutes until golden on all sides.
- Add onion halves, cut-side down, and cook for an additional 1–2 minutes.
- Reduce heat to low and add both cans of tomatoes, rinsing with a splash of water.
- Add butter, cheese rinds, oregano, red pepper flakes, salt, and black pepper.
- Lightly crush basil stems and add to the pot, stirring to mix.
- Bring to a low boil, then reduce to a low simmer, cooking for 30-60 minutes.
- Remove onion halves, cheese rinds, and bulky basil stems.
- Use a fork to crush garlic cloves and stir back into the sauce.
- Adjust the sauce consistency and seasoning to taste.
- Toss with your favorite pasta and serve with fresh basil, olive oil, and Parmigiano-Reggiano.
Notes
Feel free to adjust the thickness of the sauce by cooking it longer or adding a splash of pasta water.
Use high-quality extra virgin olive oil for the best flavor.
This sauce can be made ahead and stored in the freezer for future use.
Nutrition
- Serving Size: 1/2 cup
- Calories: 170
- Sugar: 6g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg