Simple Italian Tomato Sauce
This recipe guides you through creating a simple yet robust Italian tomato sauce. Utilizing whole peeled tomatoes, garlic, and essential seasonings, it emphasizes a gentle simmer to develop deep flavors. The sauce is then blended to a smooth consistency, making it a versatile base for various Italian dishes.
Equipment
- 1 Large heavy-bottomed pot For simmering the sauce
- 1 Immersion blender or stand blender To achieve a smooth sauce texture
- 1 Wooden Spoon or Spatula For stirring
- 1 Garlic press or chef's knife For preparing garlic
- 1 Measuring Spoons For accurate seasoning
Ingredients
Main
- 4 cans of whole peeled, Italian tomatoes
- 6 garlic cloves peeled
- Olive Oil enough to coat the bottom of a pot
- 1 tablespoon onion powder
- 1 teaspoon sugar
- 2 teaspoons salt
- Pepper 6-10 good grinds
- 5 big leaves fresh basil optional
Instructions
- Coat the bottom of a large heavy-bottomed pot with olive oil and heat over medium-low heat.
- Add the peeled garlic cloves to the warm oil and gently sauté until fragrant and lightly golden, about 2-3 minutes.
- Carefully add the 4 cans of whole, peeled Italian tomatoes to the pot, crushing them by hand or with a potato masher.
- Stir in the onion powder, sugar, salt, and black pepper.
- Bring the sauce to a gentle simmer, then reduce the heat to low, cover partially, and let it cook for at least 30-45 minutes, stirring occasionally.
- Remove the pot from the heat and use an immersion blender to blend the sauce directly in the pot until smooth, or carefully transfer to a stand blender and blend in batches.
- Return the smooth sauce to the pot over low heat.
- Tear or chiffonade the fresh basil leaves and stir them into the sauce.
- Taste and adjust seasoning if necessary, adding more salt or pepper to your preference.
- Serve warm or allow to cool before storing. This sauce can be refrigerated for up to 5 days or frozen for longer storage.
Notes
The quality of your canned tomatoes is paramount; opt for DOP San Marzano tomatoes for superior flavor. When sautéing garlic, be careful not to burn it, as it will turn bitter. Cook until fragrant and lightly golden. The sugar helps balance the acidity of the tomatoes, enhancing their natural sweetness. A long, slow simmer is key to developing a deep, rich flavor. If using an immersion blender, blend directly in the pot until desired smoothness is achieved. For a stand blender, cool the sauce slightly before blending in batches to prevent pressure buildup. Fresh basil should be added at the very end to preserve its vibrant flavor and aroma.