Description
This tomato sauce is rich in flavor and easy to make, featuring garlic, sweet onions, and fragrant basil. Perfect for quick dinners and comforting meals.
Ingredients
Scale
- 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 tomatoes
- 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, to taste
- freshly ground black pepper, to taste
Instructions
- Heat the olive oil in a large Dutch oven over medium-low heat.
- Add the garlic cloves and sauté for 8–10 minutes until golden.
- Add the onion halves, cut-side down, and cook for an additional 1–2 minutes.
- Reduce heat to low and add both tomato cans, ensuring to rinse each can with a splash of water.
- Mix in the butter, cheese rinds, oregano, red pepper flakes, salt, and black pepper.
- Lightly crush the basil stems and add them to the sauce, stirring to incorporate.
- Bring the mixture to a low boil, then reduce to a simmer and cook uncovered for at least 30 minutes, stirring occasionally.
- Discard the onion halves, cheese rinds, and bulky basil stems. Crush garlic cloves in the pot and stir back into the sauce.
- Adjust seasoning with salt and pepper as needed before serving.
Notes
For a smoother sauce, blend after cooking if desired.
Serve with your favorite pasta and finish with fresh basil and parm cheese.
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 5g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 12mg