Description
This homemade tomato sauce bursts with irresistible flavor, easy to make with fresh ingredients, perfect for weeknight dinners or comforting meals!
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 to taste
- freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large Dutch oven over medium-low heat.
- Sauté the garlic cloves for 8–10 minutes until golden, then add the onion halves cut-side down for 1–2 minutes.
- Reduce heat to low, add both cans of tomatoes, rinsing out juice with water to add to the pot.
- Add butter, cheese rinds, oregano, red pepper flakes, salt, and black pepper, incorporating well.
- Crush the basil stems and add to the sauce, stirring.
- Bring to a low boil, then reduce to simmer for at least 30-60 minutes, stirring occasionally.
- Remove onion, cheese rinds, and basil stems. Crush softened garlic and incorporate it into the sauce, adjusting tomato consistency as needed.
- Serve the sauce with pasta, adding reserved starchy water if necessary. Finish with fresh basil, extra virgin olive oil, and grated cheese.
Notes
For a richer flavor, simmer the sauce longer for deeper taste development.
Feel free to adjust the herbs and spices to your liking for a personalized touch.
This sauce freezes beautifully, great for meal prep.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 7g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 10mg