Description
This smooth and flavorful tomato sauce is perfect for quick dinners or healthy meals. Made with fresh tomatoes, garlic, and basil, it’s a comforting addition to your favorite pasta 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 (or italian) 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, optional
- 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 garlic cloves and sauté until golden, about 8–10 minutes.
- Add onion halves to the pot, cut-side down, and cook for an additional 1–2 minutes.
- Lower the heat and add both cans of tomatoes, rinsing each can with a splash of water.
- Incorporate butter, cheese rinds, oregano, red pepper flakes, salt, and a generous amount of black pepper. Tuck in the basil stems.
- Bring to a low boil, then reduce to a simmer uncovered for 30-60 minutes, stirring occasionally.
- Remove and discard onion halves, cheese rinds, and bulky basil stems. Crush garlic into the sauce and break up large tomato chunks to desired consistency.
- Serve by tossing sauce with pasta and adjusting with starchy water, finishing with fresh basil and grated cheese.
Notes
Allowing the sauce to simmer longer enhances the flavors.
For a smooth texture, use an immersion blender after crushing the garlic.
Storing leftovers in an airtight container can keep the sauce fresh for up to a week.
Nutrition
- Serving Size: 1/2 cup
- Calories: 160
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg