Tomato Sauce

Tomato Sauce

4 Servings

Tomato Base:
  • 2-35 ounce cans tomatoes, whole-peeled
  • 1 teaspoon salt, coarse
Oil:
  • 1 head garlic
  • 1 ¼ cups olive oil, EV
  • 1 cup basil, leaves only, packed, washed, with stems on
  • 1 teaspoon red pepper flakes
Method:
  1. Roughly chop or pull the tomatoes apart into chunks with your fingers.
  2. Place the chopped tomatoes in a large pot with a wide surface area.
  3. Add the salt.
  4. Turn the heat to medium and cook the tomatoes down at a bare simmer, stirring occasionally to prevent sticking, about 30 minutes.
  5. Flavored Oil: Cut the top off the garlic head.
  6. Combine the garlic, olive oil, basil leaves, and red pepper flakes in a small pot over medium heat and bring to a simmer.
  7. When the basil leaves “pop” , take the mixture off the heat and reserve.
  8. Finish: When the sauce is reduced by half to two thirds and is thick but still bright red, strain the oil into the pot and stir to combine.
  9. Cook the sauce for about 10 more minutes at a bare simmer.
  10. Stir occasionally to keep it from sticking.
  11. When the oil and tomatoes have completely emulsified, turn off the heat and blend until smooth with an immersion blender.