Ingredients

The following ingredients have 12 Servings
  • 56 ounces whole peeled tomatoes (San Marzano recommended)
  • 2 tablespoons extra virgin olive oil
  • ½ cup minced yellow onion
  • 1 tablespoon minced garlic
  • ½ teaspoon dried oregano (or 2 teaspoons chopped fresh oregano)
  • ¼ teaspoon red chili flakes (optional)
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup chopped basil

Instruction

  • Drain the tomatoes in a colander set in a bowl.
  • Crush tomatoes using your hand, breaking into smaller chunks. Allow the tomatoes to sit and drain in the colander for 5 minutes. Reserve the tomato juice.
  • Heat a dutch oven over medium heat. Once hot, add the olive oil. When the olive oil begins to shimmer, add in the onions. Saute until onions are softened and lightly browned, 5 minutes. 
  • Add the garlic, oregano, chili flakes (if using), salt, and pepper. Stir and cook until fragrant, 30 seconds.
  • Add the strained tomatoes and stir to combine. Increase heat to medium-high, cook and stir frequently, until the liquid evaporates, and the sauce begins to brown in the edges, 10 minutes.
  • Add in 2 ½ cups of the reserved tomato juice. Stir the sauce, scraping any browned bits from the pan. Reduce heat to a simmer, stir and cook until the sauce thickened about 10 minutes. 
  • Stir in the chopped basil. Taste sauce and season with more salt, pepper, and chili flakes as desired.