Classic Tomato Basil Sauce
Good sauce isn't about complexity; it's about patience. You want to cook the liquid out until you see bright red oil pooling on the surface, signaling that the acidity has softened into something deep and rounded.
Use high-quality canned tomatoes.
Since the tomatoes are the only bulk ingredient, buy whole peeled San Marzano-style cans. Avoid pre-crushed or diced versions, which contain firming agents that prevent them from breaking down properly.
- Heavy-bottomed Dutch oven
- Wooden spoon
- Chef's knife
What goes in.
- 2 cans (28 oz each)whole peeled tomatoes
- 1/4 cupextra virgin olive oil
- 4 clovesgarlic, smashed
- 1 large bunchfresh basil
- 1 tspkosher salt
Cooking until the oil separates
Do not stop when the sauce looks done. Keep it at a low simmer until you see the vibrant tomato red shift to a deeper, darker hue and the olive oil beads appear on the surface.
The method.
Prep the tomatoes
Empty the cans into a bowl and use your hands to crush the whole tomatoes into small, bite-sized pieces. Remove any hard stem bits you find.
Aromatize the oil
In the Dutch oven over medium heat, add the olive oil and smashed garlic. Cook until the garlic turns light golden brown, about 3 minutes.
Simmer
Pour in the tomatoes and add the salt. Bring to a gentle bubble, then turn the heat to low. Add the entire bunch of basil, stems included, pushing them down into the liquid.
Finish
Simmer for 50 minutes, stirring occasionally to prevent sticking. Once the sauce has thickened and the oil has separated, fish out the basil stems and the garlic cloves. Stir in fresh torn basil leaves before serving.
Other turns to take.
Spicy Arrabbiata
Add one teaspoon of red pepper flakes to the oil along with the garlic.
Roasted Garlic Base
Replace the smashed garlic with a head of roasted garlic squeezed into the oil during the final ten minutes of simmering.
When it doesn't go to plan.
If the sauce tastes too acidic, add a tiny pinch of sugar or a small knob of butter to mellow it out.
Keep the heat low; if the sauce starts popping and splashing onto the stove, the heat is too high.
For a smooth restaurant-style finish, run the finished sauce through a food mill.
The ones that keep coming up.
Can I use fresh tomatoes instead of canned?
You can, but they vary wildly in water content and sweetness throughout the year. If you use fresh, blanch and peel them first, then expect the simmer time to double to reach the same consistency.
Should I salt the pasta water?
Yes. The pasta needs to be seasoned from within so it doesn't taste bland against the sauce.
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