Homemade Tomato Sauce

This tomato sauce is crafted through slow simmering, where fresh or canned tomatoes are gently cooked with garlic, onion, and herbs until thickened and bursting with flavor. The final texture is rich and velvety, coating pasta or serving as a flavorful base for many dishes, with a vibrant, deep red color and aromatic presence.

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Course: Main Course

Cuisine: Italian

Prep Time: 10

Cook Time: 30

Total Time: 40

Calories: 150kcal

Author: James Taylor

Servings:

Equipment

▢
Large, heavy-bottomed pot
▢
Wooden Spoon

Ingredients

▢ 2-3 tablespoons olive oil extra virgin, cold-pressed
▢ 1 medium yellow onion finely diced
▢ 4 cloves garlic minced
▢ 1 can (28 oz) whole peeled tomatoes crushed before adding
▢ a handful fresh basil chopped
▢ 1 teaspoon dried oregano
▢ to taste salt & freshly cracked black pepper

Instructions

Heat the olive oil in your large pot over medium heat until it shimmers and begins to gently ripple.
Add the diced onion and cook, stirring often, until it turns translucent and soft, about 8 minutes. You’ll notice it softening and becoming slightly golden around the edges, filling the kitchen with a sweet aroma.
Stir in the minced garlic and cook for 30 seconds, until fragrant and just golden, being careful not to let it burn and turn bitter.
Pour in the canned whole tomatoes, crushing them with your hands as you add them so they break apart easily. The sauce will start to bubble gently, releasing a rich, tomatoey scent.
Reduce the heat to low and let the sauce simmer gently for about 20-30 minutes, stirring occasionally. It will thicken and deepen in color, with the aroma becoming sweeter and smokier.
In the last 5 minutes, stir in chopped fresh basil and dried oregano to add aroma and freshness. Taste and season generously with salt and freshly cracked black pepper, adjusting to your preference.
If you prefer a smoother sauce, carefully blitz it with an immersion blender directly in the pot or transfer it to a blender, blending until silky and even.
Let the sauce rest off the heat for 5 minutes, allowing the flavors to meld beautifully while it thickens just a bit more.
Serve the sauce hot, drizzled with a little extra olive oil or fresh basil, spooned over your favorite pasta or used as a flavorful base for other dishes. Enjoy the rich, velvety texture and vibrant aroma.

Notes

Use high-quality tomatoes and fresh herbs for the best flavor. Patience in simmering really unlocks the depth and complexity of this sauce.

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