- 1/4 cup extra-virgin olive oil
- 1 medium onion finely chopped
- 4 cloves garlic smashed and finely chopped
- Kosher salt
- 1 28 oz can whole peeled San Marzano tomatoes, packed in juice
- 1 28 oz can tomato puree
- optional 3/4 tsp red pepper flakes
Heat oil in a large, heavy-bottomed pot over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until it has turned a deeper brick-red color, tinting the oil and onions a fiery orange color, about 2 minutes. Crush the whole tomatoes by hand and add them (including the juice) and the tomato purée to the pot, stirring to scrape up any bits from the bottom of the pot. Season with salt and pepper and add red pepper flakes, if using. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes. Taste for salt, and season as needed.
Pro Tip: Freeze any extra sauce in a ziplock bag laid flat for easier stacking/ storing. Make sure to squeeze out all the air. Do this with soups, beans, sauces.