Stovetop Tomato Sauce
Good sauce relies on time and the quality of your canned tomatoes. Do not rush the reduction; you want the raw, acidic bite to vanish, leaving behind a thick, concentrated base.
Whole tomatoes are non-negotiable.
Use canned whole peeled San Marzano or plum tomatoes. Avoid pre-diced versions, as they contain firming agents that prevent the tomatoes from breaking down properly.
- heavy-bottomed Dutch oven or deep skillet
- wooden spoon
- potato masher
What goes in.
- 2 tbspextra virgin olive oil
- 3 clovesgarlic, smashed and minced
- 28 ozcanned whole peeled tomatoes
- 1 tspkosher salt
- 3-4 leavesfresh basil
Watching for the oil
The sauce is done when the water has evaporated and you see tiny beads of olive oil rising to the surface. This signifies the flavor has concentrated and the acidity has mellowed.
The method.
Bloom the garlic
Heat the olive oil over medium-low heat. Add the minced garlic and cook for 60 seconds until fragrant and pale gold—do not let it brown or it will turn bitter.
Add the tomatoes
Pour in the tomatoes, juice and all. Use a potato masher to break them into bite-sized pieces directly in the pan.
Simmer
Add the salt and bring to a gentle bubble. Turn the heat to low so the sauce barely moves. Cook uncovered for 45 to 60 minutes.
Finish
Stir in the fresh basil at the very end. Taste and add more salt if the tomatoes are particularly sharp.
Other turns to take.
Spicy Arrabbiata
Add a half-teaspoon of red pepper flakes to the oil when blooming the garlic.
Roasted Garlic
Swap raw garlic for three cloves of mashed roasted garlic added halfway through the simmer.
When it doesn't go to plan.
If the sauce is too acidic, add a tiny pinch of sugar or a small knob of cold butter to round it out.
Do not cover the pot while simmering; you want the steam to escape to thicken the sauce.
If you have a parmesan rind, drop it in during the simmer for an extra layer of depth.
The ones that keep coming up.
Can I use tomato paste?
You can add a tablespoon during the garlic blooming step for a deeper color and more intense tomato flavor.
Is it okay to blend it?
Only if you want a smooth, restaurant-style puree. A hand-crushed sauce offers better texture.
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