Equipment
Ingredients
Aromatics
- 45 ml extra virgin olive oil
- 1 yellow onion, finely diced
- 3 garlic, minced
Tomato Base
- 800 g canned whole peeled tomatoes
- 5 g kosher salt
- 2 g black pepper, freshly ground
Finishing
- 10 g fresh basil leaves, torn
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 168 kcal
- Protein
- 3 g
- Carbohydrates
- 15 g
- Fat
- 12 g
- Fiber
- 4 g
- Sugar
- 8 g
- Sodium
- 918 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 464 mg
- Calcium
- 22 mg
- Iron
- 0.3 mg
- Magnesium
- 7 mg
- Phosphorus
- 19 mg
- Zinc
- 0.1 mg
- Vitamin A
- 7 mcg
- Vitamin C
- 4 mg
- Vitamin E
- 1.7 mg
- Vitamin K
- 18 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.1 mg
- Folate
- 9 mcg
- Water
- 38 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Finely dice the yellow onion and mince the garlic cloves.
Place the heavy-bottomed saucepan over medium heat. Add the extra virgin olive oil and heat until shimmering but not smoking. Add the diced onion and saute for 5 to 7 minutes until translucent and softened.
Add the minced garlic to the saucepan and continue to saute for 1 minute until highly fragrant. Do not let the garlic brown, as it will become bitter.
Pour the canned whole peeled tomatoes into the saucepan, crushing them by hand as you add them. Add the salt and black pepper. Stir well to combine the ingredients.
Bring the sauce to a gentle simmer (around 90 C / 195 F). Reduce the heat to low to maintain a bare simmer, partially cover, and cook for 45 minutes, stirring occasionally. The sauce should reduce and thicken slightly.
Remove the saucepan from the heat. Stir in the torn fresh basil leaves and let the sauce rest for 5 minutes before serving or cooling for storage. Taste and adjust seasoning if necessary.
Chef's Notes
- Crushing whole canned tomatoes by hand provides a superior, rustic texture compared to using pre-crushed or pureed canned tomatoes.
- The quality of the extra virgin olive oil dictates the richness of the final sauce. Do not skimp on the fat, as it emulsifies with the tomato juices during the simmer to create a velvety mouthfeel.
- Adding fresh basil at the very end off the heat preserves its volatile essential oils, ensuring a bright, floral aroma that gets lost if simmered.
- If you prefer a smoother sauce, you can briefly use an immersion blender at the end of cooking, but pulse gently to maintain some texture.
Storage
Refrigerator: 5 days — Store in an airtight glass container to prevent staining.
Freezer: 3 months — Leave headspace in the container as the sauce will expand when frozen.
Reheating: Reheat gently on the stovetop over medium-low heat until bubbling.
Troubleshooting
Sauce tastes too acidic or sharp
Cause: The canned tomatoes used were picked underripe or naturally lack sweetness
Fix: Stir in 2 to 4 grams of white sugar or half a grated carrot and simmer for another 10 minutes to balance the acidity
Prevention: Purchase high-quality, authentic San Marzano tomatoes which have a naturally sweeter profile
Garlic tastes bitter
Cause: Garlic was cooked at too high a temperature or for too long before the tomatoes were added
Fix: Cannot be fixed if burnt. If only slightly bitter, simmering longer with the tomatoes may mellow it out.
Prevention: Only saute garlic for 30 to 60 seconds over medium-low heat
Cultural Context
Known in Italy as sugo di pomodoro, this simple preparation is the bedrock of Italian home cooking. Originating in Naples after the introduction of the tomato to Europe, its minimalist approach relies entirely on the quality of its few ingredients to shine.
