Italian-American · Sauces, Marinades & Condiments
The Best Italian-American Tomato Sauce
Great tomato sauce starts with great ingredients, simply cooked low and slow until complex and rich.
Ingredients
Serves 8- 4(28-ounce) cans whole peeled tomatoes, preferably imported D.O.P. San Marzano tomatoes (see notes)
- ¼ cupextra-virgin olive oil, plus more for finishing
- 4tablespoons butter
- 8 clovesgarlic, minced (about 3 tablespoons)
- 1teaspoon red pepper flakes
- 1tablespoon dried oregano
- 1 mediumcarrot, cut into large chunks
- 1 mediumonion, split in half
- 1 largestem fresh basil
- Kosher salt and freshly ground black pepper
- 1tablespoon fish sauce, such as Red Boat (optional)
- ½ cupminced fresh parsley or basil leaves (or a mix of the two)
Method
- 01
Adjust oven rack to lower position and preheat oven to 300°F (165°C). 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. Serious Eats / Diana Chistruga
- 02
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. Serious Eats / Diana Chistruga
- 03
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). Serious Eats / Diana Chistruga
- 04
Remove from oven. Using tongs, discard onion halves, carrot chunks, 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. Serious Eats / Diana Chistruga