My Favorite Tomato Sauce
Adapted from Marcella Hazan's classic tomato sauce, this sauce is more tomato-forward and textured—utilizing a larger volume of canned tomatoes and a base of extra virgin olive oil with a smaller amount of butter. The result is a sauce that is lighter and (dare I say?) brighter in flavor than the original. For added depth, I incorporate whole garlic cloves, fresh basil, and Parmigiano-Reggiano rinds. The garlic cloves are caramelized in the olive oil and simmered until soft, before being mashed and stirred into the sauce before serving. While you can simmer the sauce for as little as 30 minutes, I find it’s best after 45 minutes to 1 hour, allowing the flavors to fully meld and the garlic to become buttery-soft.Note on Canned Tomatoes: I like the combination of canned crushed and whole tomatoes here, but it isn't required by any means. If you only have whole tomatoes on hand (often the case in my kitchen!), you can use an immersion blender or a small food processor to pulse one can to a slightly smoother consistency.
Ingredients
- ¼ cup extra virgin olive oil
- 8-10 garlic cloves peeled
- 1 medium yellow onion peeled and halved lengthwise through the root
- 1 (28-ounce) can crushed San Marzano (or Italian) tomatoes* see headnote
- 1 (28-ounce) can whole San Marzano tomatoes
- 4 tablespoons unsalted butter cut into cubes
- 1-2 ounces fresh basil stems and leaves
- 2-3 parmigiano-reggiano cheese rinds
- ½ teaspoon dried oregano optional
- pinch dried red pepper flakes
- kosher salt + freshly ground black pepper
Instructions
- Heat the olive oil in a large Dutch oven (at least 5 quarts) over medium-low heat. Add the whole garlic cloves and sauté for 8–10 minutes, stirring and flipping frequently, until they are golden on all sides. Add the onion halves, cut-side down, and cook for an additional 1–2 minutes.
- Reduce the heat to low and carefully add both cans of tomatoes. Use a splash of water to rinse the remaining juice from each can and add it to the pot. Add the butter, Parmigiano rinds, oregano, red pepper flakes, salt, and a generous amount of black pepper. (If using Diamond Crystal kosher salt, you can start with ¾ - 1 teaspoon, otherwise add to taste and adjust before serving). Lightly crush the basil stems in your hands to release their oils before tucking them into the sauce. Stir to incorporate.
- Bring the mixture to a very low boil—just until you see bubbles breaking the surface around the edges—then reduce to a low simmer. Cook uncovered for a minimum of 30 minutes (ideally 45 to 60 minutes), stirring occasionally and adjusting the heat as needed. As it simmers, the butter will melt and emulsify, and the tomatoes will begin to break down slightly.
- Remove and discard the onion halves, cheese rinds, and any bulky basil stems. Using a fork, fish out and press the softened garlic cloves against the side of the pot—they should be silky enough to crush with minimal effort—and stir them back into the sauce. At this stage, you can also use a fork to break up any large tomato chunks to your preferred consistency. Taste and adjust with additional salt and pepper as needed.
- For Serving: Toss the sauce with your favorite pasta and a splash of starchy pasta water, thinning as needed to coat the noodles. Finish with a chiffonade of fresh basil, a final drizzle of high-quality extra virgin olive oil, and freshly grated Parmigiano-Reggiano cheese.
Storage Instructions:
- To Refrigerate: Store the sauce in airtight jars or containers for up to 5 days.
- To Freeze: This sauce freezes beautifully. Allow it to cool completely before transferring to freezer-safe bags or jars (leaving an inch of headspace for expansion). It will keep perfectly in the freezer for up to 3 to 4 months.
- To Reheat: Thaw overnight in the refrigerator, or gently reheat from frozen in a small saucepan over low heat, adding a splash of water if needed to loosen it up.
Serving: 1Cup, Calories: 121kcal, Carbohydrates: 2g, Protein: 1g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 2mg, Potassium: 45mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 363IU, Vitamin C: 3mg, Calcium: 17mg, Iron: 0.2mg