Classic Tomato Basil Sauce
This sauce relies on quality canned whole peeled tomatoes simmered with aromatics and finished with a generous handful of fresh basil. The secret is the initial fry of the garlic and chili flakes in oil, which builds a foundation that supports the acidity of the tomatoes without needing hours of cooking time.
The quality of the tomato matters.
Use canned whole peeled San Marzano tomatoes if possible; they hold their structure better and have a naturally balanced sweetness. Crush them by hand before they hit the pot to maintain a rustic, uneven texture.
- Heavy-bottomed pot or Dutch oven
- Wooden spoon
- Potato masher or hand-crush method
What goes in.
- 28 ozcanned whole peeled tomatoes
- 3 tbspextra virgin olive oil
- 4 clovesgarlic, thinly sliced
- 1/2 tspred pepper flakes
- 1 cupfresh basil leaves, torn
- 1 tspkosher salt
Slow-sizzle the aromatics
Keep the heat low when sautéing the garlic. You want the edges to turn a pale straw color, infusing the oil with flavor, rather than browning them deeply, which risks bitterness.
The method.
Prepare the tomatoes
Empty the tomatoes into a bowl. Reach in and crush each one with your hands, discarding any stubborn hard stems, until you have a mix of juice and small chunks.
Infuse the oil
Place the pot over medium-low heat. Add the olive oil and sliced garlic. Cook until the garlic softens and turns golden at the edges, then add the red pepper flakes for 30 seconds.
Simmer
Pour in the tomatoes and salt. Increase the heat to bring to a gentle bubble, then drop to low. Simmer uncovered for 30 minutes, stirring occasionally, until the sauce thickens and the raw tomato smell gives way to something deeper.
Finish
Remove the pot from the heat completely. Stir in the torn basil leaves immediately so they wilt into the residual heat, preserving their bright, green fragrance.
Other turns to take.
Anchovy Base
Add two oil-packed anchovy fillets to the oil with the garlic; they will melt away, adding a deeper salty profile to the finished sauce.
Creamy Finish
Stir in two tablespoons of heavy cream or butter just before serving for a richer, rounded mouthfeel.
When it doesn't go to plan.
Always add the basil at the very end off the heat to keep the flavor bright.
If the sauce is too acidic, add a tiny pinch of sugar or a small pat of butter to balance it out.
Store leftovers in a glass jar in the fridge for up to four days, or freeze for up to three months.
The ones that keep coming up.
Why use whole peeled tomatoes instead of crushed?
Whole peeled tomatoes are typically higher quality and packed in more flavorful juice, and they allow you to control the final texture of the sauce yourself.
Should I remove the garlic slices before serving?
That is a matter of preference. If you slice them thin, they soften into the sauce and are barely noticeable.
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