DESCRIPTION
If you like a spicy tomato sauce, add 1/4 teaspoon of crushed red pepper flakes when you add the canned tomatoes. You can also optionally add 1/2 teaspoon of dried oregano and 1/2 teaspoon of dried basil to the mix. I’ve kept this version plain though so that you can adapt it however you’d like.
Ingredients
Scale
- 2 (28 oz.) cans whole tomatoes with juices (ideally San Marzano tomatoes)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup unsalted butter
- Salt
- Black pepper
- Sugar (optional)
Instructions
- In a medium sauce pan over high heat add tomatoes, onion, garlic, butter, 1/4 teaspoon salt, 1/8 teaspoon pepper and bring to a boil.
- Reduce heat to a simmer. Cook at a low simmer partially covered for 1 hour.
- Use an immersion blender to puree it or transfer it in two batches to a blender.
- Taste. If the sauce isn’t sweet enough, add sugar 1 teaspoon at a time, tasting after each addition to see if it has the flavor you’d like. I usually add only 1 teaspoon. Season with additional salt and pepper if desired.
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