Yield:Yields about 7 cups.
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- 3 28-oz. cans Italian plum tomatoes, whole or crushed (I like San Marzano)
- 1/2 cup olive oil
- 6 cloves garlic, lightly smashed
- 1 Tbs. kosher salt; more as needed
- 1/4 cup chopped fresh basil
- 1 tsp. freshly ground black pepper
- 1/4 tsp. dried oregano
Preparation
- If you’re using whole tomatoes, put them in a large bowl and crush them with your hands. Discard any cores.
- In a 7-quart or larger saucepot, heat the oil on medium heat. Add the garlic and sauté until lightly golden brown, about 2 minutes. Add the tomatoes and salt. Bring to a boil, reduce the heat, and simmer, stirring occasionally, for 45 min. to 1 hour; the sauce will reduce and thicken slightly but shouldn’t get too thick. Stir in the basil, pepper, and oregano. Taste and add more salt as needed. Proceed with thespaghetti and meatballs recipe, or let cool and refrigerate for up to four days.
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Reviews (8 reviews)
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Mall0mar| 09/01/2020We have a winner! I used Tuttoroso crushed tomatoes, 2 28 oz cans because we had less meat, half pound beef, half pork, for the meatball recipe.Definitely watch the salt, and stick to kosher salt, Diamond Crystal , preferred. The fresh basil just elevates everything.
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Cast_IronMan| 01/17/2012
Deceptively simple...I expected kind of a one-note sauce because it looked so simple, but I was wrong. It's quite rich with just the right balance of flavors. My son helped me- he really enjoyed squeezing canned tomatoes. I can't wait to make this again. I'll home-can about five quarts of this stuff!
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