Slow-Simmered Tomato Sauce
This tomato sauce is built through a gentle, slow simmer that transforms fresh or canned tomatoes into a rich, flavorful sauce. It features sautéed onions and garlic, simmered until thickened and deep in color, with fresh basil added at the end for a bright, aromatic finish. The final texture is luscious and slightly thickened, perfect for pasta or grilled vegetables.
Equipment
- Large heavy-bottomed saucepan or Dutch oven
- Sharp Knife & Cutting Board
- Wooden spoon or silicone spatula
- Immersion blender (optional)
Ingredients
- 2 tablespoons olive oil extra-virgin, cold-pressed
- 1 medium yellow onion diced
- 4 cloves garlic gently crushed or minced
- 28 oz canned San Marzano tomatoes or fresh, chopped
- 1 teaspoon salt adjust to taste
- 0.5 teaspoon freshly cracked black pepper
- 1 cup fresh basil chopped, added at the end
Instructions
- Heat the olive oil in a large saucepan over medium heat until it shimmers with a gentle sizzle.
- Add the diced onions and cook, stirring occasionally, until they turn translucent and start to soften, about 5 minutes. The aroma will be sweet and fragrant.
- Stir in the crushed or minced garlic, cooking for about 30 seconds until fragrant; be careful not to burn it, as it can turn bitter.
- Add the canned tomatoes (with juice) to the pan, breaking them up with your spoon if they’re chunky. Bring the mixture to a gentle simmer and let cook for 10 minutes, stirring occasionally.
- Reduce the heat to low and let the sauce simmer gently for 30 to 45 minutes, stirring every so often. The sauce will thicken, deepen in color, and develop a rich aroma.
- If you prefer a smoother sauce, use an immersion blender to purée it until silky, or leave it chunky for more texture. Adjust seasoning with salt and pepper to taste.
- Once the sauce is thick and glossy, turn off the heat and stir in the chopped fresh basil. Let it sit for a minute to release its aroma.
- Serve the sauce warm over cooked pasta, grilled vegetables, or spread on crusty bread. It’s best enjoyed fresh but will deepen in flavor as it sits.
Notes
For a richer flavor, let the sauce simmer longer. Using fresh, ripe tomatoes makes a noticeable difference, but canned San Marzanos work beautifully in off-season. Adjust seasoning as needed, and don’t rush the simmering process for the best depth of flavor.