Description
This rich and flavorful tomato sauce is made from scratch using whole peeled tomatoes, garlic, and fresh basil. Slow simmered on the stovetop, it develops a deep, balanced flavor perfect for pasta, pizza, or as a base for other dishes. The sauce features a hint of heat from optional red pepper flakes and a concentrated tomato depth from tomato paste, creating a versatile, classic Italian-inspired sauce.
Ingredients
Scale
Tomato Sauce Base
- 2 (28-ounce) cans whole peeled tomatoes
- 1/4 cup double-concentrated tomato paste (from a tube)
- 2 sprigs fresh basil
- 1/2 teaspoon kosher salt, plus more as needed
Flavoring Ingredients
- 10 cloves garlic, thinly sliced
- 1/2 cup olive oil
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Prep the Tomatoes and Garlic: Thinly slice the garlic cloves. Pour the canned whole tomatoes and their juices into a large, deep bowl and crush them by hand until you have a chunky sauce with pieces no bigger than 1 1/2 inches.
- Cook the Garlic in Olive Oil: Heat the olive oil in a large Dutch oven over medium-low heat until shimmering. Add the sliced garlic and cook for 1 minute, then add red pepper flakes if using. Stir occasionally and cook until the garlic is golden brown and fragrant, about 1 to 2 minutes.
- Add Tomato Paste: Stir in the double-concentrated tomato paste. Cook while stirring often until the paste darkens in color and becomes fragrant, about 2 to 3 minutes.
- Combine Tomatoes and Basil: Add the crushed tomatoes, fresh basil sprigs, and kosher salt to the pot. Increase heat to medium-high and bring the mixture to a simmer.
- Simmer the Sauce: Reduce the heat to medium and let the sauce simmer, stirring occasionally, until the tomatoes lose their acidic taste and the flavors meld together, about 25 to 30 minutes. Taste and adjust seasoning with additional salt if needed.
Notes
- For a smoother sauce, use an immersion blender after simmering to reach your desired consistency.
- Adjust red pepper flakes to control the spice level or omit for a milder sauce.
- This sauce keeps well refrigerated for up to 5 days and freezes well for up to 3 months.
- Use high-quality canned tomatoes for the best flavor.
- Fresh basil can be substituted with dried, but use about 1 teaspoon dried basil.
