- 2 cans or one dozen peeled San Marzano tomatoes
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic minced
- 1 small yellow onion finely chopped
- 2 tablespoons tomato paste
- ½ teaspoon red pepper flakes optional for a little kick
- ½ teaspoon sea salt
- Freshly cracked black pepper to taste
- 1 teaspoon sugar optional, to balance acidity
- A handful of fresh basil leaves torn
- Fresh oregano or thyme optional
Sauté the minced garlic.In a large saucepan, heat the extra-virgin olive oil over medium heat. Add minced garlic and chopped onion, cooking for about 2-3 minutes, or until it’s fragrant and the onions are translucent. Add the tomato paste and red pepper flakes.Stir in the tomato paste to deepen the flavor. You can also add red pepper flakes now if you like a gentle kick. Cook for an additional two minutes, stirring occasionally, until the paste darkens slightly. Crush and add the tomatoes.Add your peeled San Marzano tomatoes, crushing them gently with your hands or the back of a spoon. Season with salt and black pepper. Bring to a gentle simmer. Simmer and stir.Let the sauce simmer, uncovered, for 30-40 minutes, stirring occasionally, until it thickens and develops a deeper flavor. Taste as you go. You can add a pinch of sugar if you want to balance the acidity. Finish with fresh herbs.Remove from the heat and stir in your fresh basil and oregano. Don’t skip this part! The oils from the fresh herbs bring everything to life.
Chef’s tips
- You’ll never buy tomatoes as good as you can grow. To elevate your sauce from great to unforgettable, start with homegrown marzano tomatoes. Freshly picked tomatoes retain their natural sweetness and texture in a way that no canned product can match.
- Don’t skimp on the paste. Quality tomato paste adds body and depth. On the other hand, a cheap one can trash your balance. Always choose a rich, concentrated paste with “tomatoes” listed as the only ingredient.
- Use fresh, not dried herbs. Dried herbs fade into the background. Fresh basil and oregano are what create that fragrant, just-picked finish every chef dreams of.
- Storage tip: Let the sauce cool completely, then store it in an airtight container in the fridge for up to five days. You can also freeze for up to three months.