This sauce is so good, you will want to eat it by the spoonful (at least that is what I do!) The key to this sauce is using high quality extra virgin olive oil and whole peeled San Marzano Tomatoes. If you have time, and want to simmer the sauce longer, you can. I love to simmer my homemade Melt-in-your-Mouth Meatballs in this sauce and serve with loads of garlic bread and a salad.
Ingredients
- ½ cup extra virgin oil
- 4 oz onion, finely minced (approx. 1 small onion)
- 6 cloves garlic, sliced
- 28 oz whole peeled San Marzano tomatoes
- 10 leaves basil, chiffonade
- 1 tsp salt, divided
Instructions
- Purée tomatoes using an immersion blender, or by mashing them up by hand.
- Heat the olive oil in a medium sized pot over medium heat. Add the onions, and cook until they are translucent (about 5 minutes). Do not get any browning on the onions. Be sure that the oil maintains a constant simmer.
- Add the garlic, and continue to cook over medium heat for another 2-3 minutes. This process infuses the oil with the flavor of the onion and garlic.
- Now add your pureed tomatoes, basil and ½ tsp salt to the pot, mixing to incorporate. Simmer for 15-20 minutes.
- Taste, and add another ½ tsp salt, or more to taste.
- Use this sauce to simmer homemade meatballs in (you can find my recipe here), or as pasta sauce.
