dev’s rustic tomato sauce

As Americans, we were once so adapted to this new and almost cheapened type of Italian cuisine. But recently, things have changed, and our taste buds now crave more authentic Italian flavors! A good homemade tomato sauce should be in any home cook’s repertoire -- so my friends, I present to YOU a good homemade tomato sauce!

Dev's Rustic Tomato Sauce1.jpg

Active Time: 30 Minutes

Total Time: 1 Hour

Yield: 4 Cups

Ingredients

  • ¼ Cup olive oil

  • 1 yellow onion, diced

  • Kosher salt

  • Black pepper

  • 6 cloves garlic, sliced

  • 1 28 oz. Can Peeled Plum Tomatoes (or San Marzano)

  • 1 6 oz. Can Tomato Paste

  • 2 Tbsp. Sugar

  • 1 ½ tsp. Italian Seasoning

  • ½ tsp. Red pepper flakes

  • 1 Tbsp. Fresh Oregano leaves, picked from the stem

  • ½ Cup Fresh Basil, chopped

  • 2 Tbsp. Unsalted Butter (optional)

Directions:

  1. Add the oil to a large saucepan over medium heat. Once the oil comes to heat, add the onion. Cook, stirring often until onions are soft and translucent, about 3 minutes. Season with a big pinch of salt and cracks of fresh black pepper. Stir to combine, then add the garlic. Saute the onions and garlic stirring continuously until you get a strong aroma of garlic, and it has softened, about 1-2 minutes. Shut off the heat and set aside.

  2. Here’s the fun part! Add the can of tomatoes plus their juices to a large bowl. Crush the tomatoes with clean hands until they are in small pieces and resemble a dysfunctional tomato soup

    1. You may also pulse this in a food processor to get the same texture, but somewhere an Italian grandma will be shaking her head atchu.

  3. Add the crushed tomatoes and tomato paste and return the heat of the saucepan to medium-high. Stir occasionally as the sauce comes to a slight boil. Next, add the sugar, Italian seasoning, red pepper flakes, oregano leaves, basil, and ½ Tbsp. salt. Stir to combine. Reduce the heat to low and cover with a lid. Simmer, covered, until the sauce thickens slightly, about 30 minutes.

  4. Once simmered, shut off the heat and add the sauce to a blender or food processor and pulse 8-10 times, or until mixture resembles a texture close to applesauce. (Work in batches is necessary).

  5. Return the blended sauce to the unheated saucepan. Add the butter and stir to combine -- this will create a smooth and silky sauce. Taste, and season with more salt, if necessary. Serve immediately with crusty bread, or store in an airtight container in the fridge for up to 1 week.

Tips:

  • If the onions are beginning to cook too quickly and develop brown edges, add a bit of water, or tomato juice to slow down the cooking process!