People think that good tomato sauce is made by wizards or unicorns, but it’s really soooooo easy! Honestly. Wether you have canned your own tomatoes or purchase a brand you trust, it will work for this recipe just fine.
To begin, gather your ingredients:
56 ounces of puréed tomatoes (two large 28 ounce cans)
6 minced garlic cloves
3 tablespoons olive oil
2 tablespoons tomato paste
6 basil leaves, cut into ribbons
1 teaspoon sea salt
1 teaspoon sugar
2 teaspoons crushed red pepper flakes
In a large saucepan or, preferably Dutch oven, add the olive oil and minced garlic. Set the heat on low-medium. The reason to add the oil and garlic to a cold pan is because the garlicky goodness will have a chance to permeate the oil before the garlic starts to burn. My friend Alton Brown would say, “Burned garlic is not good eats.” (Moment of truth: Sadly, Alton and I haven’t ever met, but if you happen to be lucky enough to know him, tell him I say hi!) I digress. Back to making sauce…
I know it may seem odd to add the tomato paste to the hot oil, but it really gives me a chance to break it up while I can see it. If I put it in after the tomato purée, I feel compelled to poke around with my wooden spoon until I think it’s no longer in a clump. If you like that game, have at it. Next, add in the tomato purée, basil, sea salt and sugar.
Simmer the sauce for about 45 minutes. I sometimes let mine go longer. The longer it goes, the deeper the flavor will be. Serve this with everything. Tonight, ours is going over spaghetti and getting topped with fresh grated Romano cheese. Our house smells amazing, and I can’t wait to eat.