Description

This sauce is rich in flavor and incredibly easy to make. With key ingredients like San Marzano tomatoes and garlic, it’s perfect for a quick dinner or a comforting meal that brings joy to the table.

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
pinch dried red pepper flakes
kosher salt + freshly ground black pepper

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Instructions

Heat the olive oil in a large Dutch oven over medium-low heat.
Add the 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, rinsing with a splash of water.
Add butter, cheese rinds, oregano, pepper flakes, salt, and black pepper to the pot.
Gently crush basil stems in hand before adding them to the sauce. Stir well.
Bring to a low boil, then reduce heat and simmer uncovered for 30 to 60 minutes, stirring occasionally.
Remove onion halves, cheese rinds, and any bulky basil stems; squeeze softened garlic into the sauce.
Adjust seasoning with salt and pepper as necessary before serving. Toss with pasta and serve.

Notes

For a smoother sauce, use an immersion blender after simmering.
Store any leftovers in the fridge for up to 5 days or freeze for future meals.
Feel free to adjust seasoning based on personal taste.

Nutrition

Serving Size: 1/2 cup
Calories: 150
Sugar: 6g
Sodium: 450mg
Fat: 10g
Saturated Fat: 2.5g
Unsaturated Fat: 7.5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 3g
Cholesterol: 10mg