Classic Tomato Sauce
The secret to a versatile tomato sauce is patience. By starting with a cold oil infusion of garlic and finishing with a long, slow simmer, you pull out the sweetness of the fruit without needing to add sugar.
Use the best tomatoes you can find.
Since tomatoes are the primary ingredient, buy whole peeled San Marzano variety if possible. Avoid crushed or pre-seasoned canned versions.
- Heavy-bottomed pot or Dutch oven
- Wooden spoon
- Vegetable mill or potato masher
What goes in.
- 28 ozwhole peeled plum tomatoes
- 1/4 cupextra virgin olive oil
- 4 clovesgarlic, thinly sliced
- 1 tspkosher salt
- 1 sprigfresh basil
- 1 pinchred pepper flakes
Low and slow garlic
Add the garlic to the cold oil and bring the heat up gradually. You want the garlic to turn pale gold and smell fragrant, not brown and bitter.
The method.
Prepare the tomatoes
Pour the canned tomatoes into a bowl and crush them by hand or with a potato masher until you reach your preferred texture.
Infuse the oil
Place the olive oil, garlic, and red pepper flakes in the pot over medium-low heat. Cook for 3-4 minutes until the garlic is fragrant and light gold.
Simmer
Pour the tomatoes into the pot carefully. Add salt. Bring to a gentle bubble, then turn the heat to low.
Reduce
Simmer uncovered for 45 to 60 minutes, stirring occasionally. The sauce is ready when the oil has risen to the top and the texture is dense.
Finish
Remove from heat, stir in the fresh basil sprig, and let it steep for 5 minutes before discarding the stem.
Other turns to take.
Amatriciana style
Render 4 ounces of diced guanciale or pancetta in the pot before adding the garlic and oil.
Onion base
Sauté one finely diced yellow onion in the olive oil until translucent before adding the garlic.
When it doesn't go to plan.
If the sauce tastes too acidic, add a tiny splash of water and let it simmer for another ten minutes.
Always salt your pasta water heavily, but be cautious with the salt in your sauce until the final taste test.
Freeze leftovers in single-serving containers; the flavor often improves after a night in the refrigerator.
The ones that keep coming up.
Should I peel the tomatoes before crushing?
Most canned whole peeled tomatoes have thin skins that break down completely during the hour-long simmer. You do not need to remove them.
Why does the sauce splatter so much?
The water content in the tomatoes is high initially. Keep the heat low and use a splatter screen if you have one.
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