Description
This Italian-American tomato sauce is rich, flavorful, and perfect for pasta dishes. Made with high-quality San Marzano tomatoes, aromatic herbs, and a secret ingredient, this sauce is a labor of love that pays off in every bite.
Ingredients
Units
Scale
Tomato Sauce:
- 4 (28-ounce) cans whole peeled tomatoes, preferably imported D.O.P. San Marzano tomatoes (see notes)
- 1/4 cup extra-virgin olive oil, plus more for finishing
- 4 tablespoons butter
- 8 cloves garlic, minced (about 3 tablespoons)
- 1 teaspoon red pepper flakes
- 1 tablespoon dried oregano
- 1 medium carrot, cut into large chunks
- 1 medium onion, split in half
- 1 large stem fresh basil
- Kosher salt and freshly ground black pepper
- 1 tablespoon fish sauce, such as Red Boat (optional)
- 1/2 cup minced fresh parsley or basil leaves (or a mix of the two)
Instructions
- Prepare Tomatoes: Crush whole tomatoes by hand until no pieces larger than 1/2-inch remain. Reserve 3 cups and refrigerate.
- Cook Aromatics: Heat olive oil and butter in a Dutch oven. Add garlic, pepper flakes, and oregano. Cook until fragrant.
- Simmer Sauce: Add tomatoes, carrot, onion, and basil. Season and simmer in the oven for 5-6 hours.
- Finish Sauce: Remove from oven, discard solids, add reserved tomatoes, fish sauce, herbs, olive oil, salt, and pepper. Serve or store.
Notes
- This sauce is best with high-quality tomatoes like D.O.P. San Marzano. Choose trusted brands if unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 12g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 20mg
