Prep 25 mins
Cook 30 mins
This recipe is nothing more than your basic pomodoro (not marinara!) sauce to use on pasta, chicken parm, baked ziti, etc. Use this as the base for many other sauces. You can make it as chunky or as thin as you like. For thinner, puree or blend everything. For more chunky, mash the whole tomatoes by hand or with a potato masher. The key is to use good imported Italian Tomatoes, like San Marzano. Hope you enjoy!
- 1 (28 ounce) can plum tomatoes, with juice
- 1 (28 ounce) can crushed tomatoes, with juice
- 1 medium yellow onion, finely diced
- 6 garlic cloves, minced
- 1 (6 ounce) can tomato paste
- 1⁄2 cup fresh basil, chopped
- 1 pinch red pepper flakes
- 1⁄2 cup extra virgin olive oil
- 3 teaspoons salt
- 2 teaspoons pepper
- Start off by dicing the onions. Set aside in a bowl.
- Mince the garlic, then form a garlic paste.
- **Note** To form a garlic paste, mince garlic, add some sea or kosher salt and olive oil, and use the back end of a chef's knife to work the garlic into a paste.
- Puree whole tomatoes in a food processor or blender, or until desired consistency .
- Saute onions for about 8-10 minutes on medium heat in half the olive oil, until soft. Do not burn.
- Add garlic, red pepper flakes. Saute 3-5 minutes stirring frequently, careful not to burn the garlic.
- Add pureed tomatoes, crushed tomatoes, tomato paste, and remainder of olive oil, stir to combine everything.
- Cover and cook for 30-60 minutes on medium low heat, stirring occasionally, until thickened. Taste halfway through and at the end to adjust seasoning. If using real imported tomatoes, they have almost no salt, so you will need to adjust the salt content accordingly, or the sauce will taste bland. **Can cook longer for more flavor.
- Just before serving, add the chopped basil.
I very much enjoyed this sauce after I cut the salt down to 1 tsp. instead of 3. I also tried it with some heavy whipping cream which made it taste even better.