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 (or italian) tomatoes* see headnote
- 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 optional
- pinch dried red pepper flakes
- kosher salt + freshly ground black pepper
Instructions
- Heat olive oil in a large Dutch oven over medium-low heat.
- Add whole garlic cloves and sauté for 8-10 minutes until golden. Add onion halves and cook for another 1-2 minutes.
- Reduce heat to low and add both cans of tomatoes. Rinse cans with water and add the juice to the pot. Add butter, cheese rinds, oregano, red pepper flakes, salt, and black pepper. Crush and add basil stems.
- Bring to a low boil, then reduce to a simmer, cooking uncovered for at least 30-60 minutes. Stir occasionally and adjust heat as needed.
- Discard onion, cheese rinds, and bulky basil stems. Crush garlic into the sauce and break up large tomato chunks to desired consistency. Taste and adjust seasoning as needed.
- For serving, combine sauce with pasta, add pasta water if needed, and finish with basil, olive oil, and grated cheese.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a smoother sauce, use an immersion blender after cooking.
Store leftovers in an airtight container in the fridge for up to a week.
This sauce can also be frozen for future use.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Sauce
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg