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Homemade Tomato Sauce
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Homemade Tomato Sauce

Servings 4 servings
Author Brandon Matzek

Ingredients

  • 2 tablespoons olive oil
  • 1 medium-sized onion, finely chopped
  • 4 cloves garlic, minced
  • Pinch of red pepper flake (or to taste)
  • 2 28-ounce cans crushed tomato (preferably organic or San Marzano)
  • 1 (6-ounce) can tomato paste, preferably organic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon sugar
  • Kosher salt
  • Freshly ground black pepper
  • Italian flat leaf parsley, chopped

Cooked pasta, for serving

    Grated Parmesan cheese, for topping

      Instructions

      • Warm olive oil in a large, heavy-bottomed pot over medium heat. Once you see the oil shimmering, add the chopped onion and sauté for 1 minute, stirring occasionally. Add the minced garlic and pinch of red pepper flake then continue to sauté until onions are soft and translucent, stirring occasionally.
      • Add crushed tomato, tomato paste, oregano, basil, sugar, a few pinches of kosher salt and several turns of freshly ground black pepper, stirring to combine. I also like to fill the empty can of tomato paste with water then add that to the sauce (6 oz.). Bring sauce to a boil, reduce heat to low then simmer, partially covered, for 1 hour (1.5 to 2 hours is best if you have the time).
      • To finish the sauce, stir in a handful of chopped parsley. Season to taste with additional kosher salt and freshly ground black pepper.
      • Serve this sauce with your favorite pasta. I like to add two or three sizable spoonfuls of sauce to freshly drained spaghetti, tossing to coat. This will ensure that the spaghetti absorbs the flavor of the sauce. Place a mound of spaghetti on a plate then top with extra sauce (I like it saucy :)), chopped parsley, grated Parmesan cheese and freshly ground black pepper.