Description
This My Favorite Tomato Sauce offers an irresistible flavor with simple preparation. With fresh San Marzano tomatoes and aromatic garlic, it’s perfect for quick dinners and a healthy meal option.
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 the olive oil in a large Dutch oven over medium-low heat.
- Add whole garlic cloves and sauté for 8–10 minutes until golden on all sides.
- Add onion halves, cut-side down, cook for an additional 1–2 minutes.
- Reduce heat to low and add both cans of tomatoes, rinsing the cans with a splash of water.
- Add the butter, Parmigiano rinds, oregano, red pepper flakes, salt, and black pepper.
- Crush basil stems in your hands and tuck them into the sauce. Stir to incorporate.
- Bring to a low boil, then reduce to a simmer, cooking uncovered for 30-60 minutes, stirring occasionally.
- Remove and discard onion halves, cheese rinds, and bulky basil stems.
- Crush softened garlic cloves against the pot and stir back into the sauce.
- Adjust seasoning as needed and toss with pasta for serving.
Notes
For a richer flavor, simmer the sauce longer, up to 60 minutes.
Adjust seasoning to taste before serving, especially if using kosher salt.
This sauce can easily be frozen for future meals.
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg