Description
This tomato sauce combines the freshness of San Marzano tomatoes, the aroma of garlic, and the richness of butter for an irresistible flavor, making it an ideal choice for quick dinners or 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 + freshly ground black pepper
Instructions
- Heat olive oil in a large Dutch oven over medium-low heat.
- Add whole garlic cloves and sauté until golden, about 8–10 minutes.
- Add onion halves, cut-side down, and cook for an additional 1–2 minutes.
- Reduce heat to low and add both cans of tomatoes along with a splash of water.
- Stir in butter, cheese rinds, oregano, red pepper flakes, salt, and black pepper.
- Lightly crush basil stems and add to the pot, stirring well.
- Bring to a low boil, then reduce to a simmer, cooking uncovered for 30 to 60 minutes.
- Remove onion halves, cheese rinds, and bulky basil stems.
- Crush softened garlic cloves against the pot and stir back into the sauce.
- Adjust seasoning as needed, breaking down large tomato chunks to desired consistency.
- Serve over pasta, adding starchy water if necessary, and finish with fresh basil, olive oil, and grated cheese.
Notes
Using high-quality San Marzano tomatoes enhances the sauce’s flavor.
Adjust seasoning to taste, adding more salt or pepper as needed before serving.
For a richer taste, allow the sauce to simmer longer.
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 4g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg