Recipe Station

This recipe makes enough for about two quarts of sauce but if you want more, you can always double the ingredients. It takes about twenty minutes to prepare and then about six hours to cook in the oven. It will smell so good that your mouth will start to water before you even try it!

Let's Get Started!

The Ingredients To Gather Are:

4 cans whole peeled tomatoes, preferably imported D.O.P. San Marzano tomatoes
1/4 cup extra-virgin olive oil, plus more for finishing.
4 tablespoons butter
8 cloves garlic, minced
1 teaspoon red pepper flakes
1 tablespoon dried oregano
1  carrot, cut into large chunks
1  onion, split in half
1 large stem fresh basil
Kosher salt and freshly ground black pepper
1 tablespoon fish sauce (optional)
1/2 cup minced fresh parsley or basil leaves

The Step By Step Directions To Follow:

1. Adjust oven rack to lower position and preheat oven to 300°F. Place tomatoes in a large bowl. Using your hands, crush the tomatoes by squeezing them in your fingers until pieces no larger than 1/2-inch remain. Transfer 3 cups of crushed tomatoes to a sealed container and reserve in the refrigerator until step 4.
2. Heat olive oil and butter over medium heat in a large Dutch oven until butter is melted. Add garlic and cook, stirring, until softened and fragrant but not browned, about 2 minutes. Add pepper flakes and oregano and cook, stirring, until fragrant, about 1 minute. Add tomatoes, carrot, onion, and basil, and stir to combine. Season lightly with salt and pepper. Bring to a simmer over high heat.

3. Cover Dutch oven with lid slightly ajar and transfer to oven. Cook, stirring once every 1 to 2 hours, until reduced by about half and darkened to a deep red, 5 to 6 hours (reduce oven temperature if the sauce is bubbling too rapidly or the browned bits begin to turn too dark).

4. Remove from oven. Using tongs, discard onion halves, carrots, and basil stems. Add reserved tomatoes to sauce and stir to combine. Add fish sauce, if using. Season generously with salt and pepper and stir in minced herbs along with additional olive oil as desired. Serve immediately, or allow to cool at room temperature, transfer to airtight containers, and refrigerate for up to 1 week. Sauce can also be frozen in sealed containers for up to 6 months. To reheat, warm very gently in a saucepan with 1/2 cup water, stirring until it all melts and heats through.

Wow!

This homemade Italian red sauce is so fantastic, it may be your new favorite go-to sauce for just about anything! Have you made this red sauce before?

Let Us Know How You Liked It!

Article Source: Serious Eats