Italian-American Red Sauce

Italian-American Red Sauce
Yield
3cups
Yield
3cups
Italian-American Red Sauce
Yield
3cups
Yield
3cups
Ingredients
  • 2tablespoons extra-virgin olive oil
  • 4cloves garliccrushed
  • 1pinch red pepper flakes
  • 1teaspoon dried oregano
  • 3tablespoons tomato paste
  • 2pounds canned whole tomatoes
  • 1sprig basil
  • a/n coarse salt
  • 2tablespoons butter
Yield:
Instructions
  1. In a large pot, combine oil and garlic and heat over moderately low heat until garlic begins to very gently sizzle.
  2. Add red pepper flakes and cook, stirring, until garlic just begins to turn a light golden color, about 3 minutes.
  3. Add oregano and continue to cook, stirring, for 1 minute.
  4. Add tomato paste and cook, stirring, until paste has softened and blended with the oil, about 3 minutes.
  5. Stir in canned tomatoes and their juices, increase heat to medium-high, bring to a gentle simmer, then lower heat to maintain.
  6. Using an immersion blender, blend tomatoes until sauce is smooth.
  7. Add basil and simmer, stirring occasionally, about 30 minutes.
  8. Season with salt.
  9. Discard basil.
  10. Stir in butter.