Tomato Sauce
Ingredients
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- 2 tablespoons extra-virgin olive oil
- 1/2 cup onion – finely chopped (~0.5 medium onions)
- 2 cloves garlic – thinly sliced
- 28 ounces canned whole peeled tomatoes
- 1/4 cup water
- 1 teaspoon fine sea salt
- 6 leaves fresh basil leaves – torn
Instructions
1. Warm the extra-virgin olive oil in a wide saucepan over medium-low heat until shimmering, about 2 minutes.
2. Add the onion and cook, stirring occasionally, until soft and translucent, 6–8 minutes.
3. Add the garlic and cook until fragrant but not browned, 30–60 seconds.
4. Add the canned whole peeled tomatoes, crushing the tomatoes by hand as you add them, then add the water; bring to a gentle simmer.
5. Simmer uncovered over low heat, stirring occasionally, until the sauce thickens slightly and the oil begins to pool on the surface, 20–30 minutes.
6. Stir in the fine sea salt and the fresh basil leaves; simmer 2 minutes to infuse.
7. Taste and adjust if needed. For a smoother sauce, pass through a food mill or blend briefly. Use immediately or cool and refrigerate up to 5 days.
Tomato sauce is a bright, gently sweet, and savory staple built from ripe tomatoes slowly cooked with aromatics in olive oil. Its texture should be supple and pourable, with enough body to cling to pasta or coat meatballs without feeling heavy. The basil perfumes the sauce at the end, while a measured simmer preserves freshness and balances acidity.
Rooted in Italian home cooking, this sauce emerged as tomatoes spread through Southern Italy in the 18th and 19th centuries. Neapolitan cooks refined simple methods that celebrated high-quality tomatoes like San Marzano. Over time, tomato sauce became a foundation for countless dishes—pasta al pomodoro, pizza marinara, and many regional variations—while remaining a symbol of cucina povera’s elegance through restraint.