Description
This Classic Italian Tomato Sauce is a rich and flavorful marinara made with San Marzano tomatoes, aromatic herbs, and a touch of sweetness from carrot and sugar. Perfect for enhancing pasta, pizza, or any Italian dish, this sauce simmers gently on the stovetop to develop its authentic taste.
Ingredients
Scale
Base Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
Tomato Mixture
- 2 cans (28 ounces each) whole San Marzano tomatoes, crushed by hand
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon granulated sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
Additional Flavorings
- 1 small carrot, peeled and halved
- 2 fresh basil leaves
- 1 tablespoon unsalted butter (optional)
Instructions
- Heat Oil and Sauté Onion: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 5 to 6 minutes until soft and translucent.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Incorporate Tomato Paste: Add the tomato paste and cook for 1 minute to deepen its flavor.
- Add Tomatoes and Seasonings: Pour in the crushed San Marzano tomatoes and stir well. Add salt, black pepper, granulated sugar, dried oregano, dried basil, red pepper flakes (if using), carrot halves, and fresh basil leaves.
- Simmer the Sauce: Bring the mixture to a gentle simmer, then reduce heat to low. Cook uncovered for 35 to 45 minutes, stirring occasionally, until the sauce thickens and flavors meld.
- Finish the Sauce: Remove the carrot halves and basil leaves from the sauce. Stir in the unsalted butter if desired to give a smoother, richer finish. Taste and adjust seasonings before serving.
- Serve: Use the sauce immediately over pasta, pizza, or any Italian dish, or store it for later use.
Notes
- Use authentic San Marzano tomatoes for the best flavor and texture.
- The carrot naturally balances the acidity without making the sauce overly sweet.
- This sauce can be refrigerated for up to 5 days or frozen for up to 3 months.
