Ingredients
Equipment
Instructions
- Heat the olive oil in a large, heavy pot over medium heat. Add the onion and cook for 6–8 minutes, stirring, until softened. Add the garlic and stir for about 30 seconds without browning it.
- Carefully pour in all four cans of tomatoes and their juices. Break up the tomatoes with a spoon or potato masher. Stir in the salt and pepper.
- Bring just to a simmer. Reduce the heat to low and partially cover the pot. Cook for about 2 to 2½ hours, stirring and scraping the bottom occasionally, until the sauce has thickened to your liking. Add a splash of water if it becomes too thick before the flavor develops.
- Remove the pot from the heat and stir in the basil. Taste and adjust the salt and pepper after the sauce has reduced. Leave chunky, or carefully use an immersion blender with its head submerged for a smoother sauce; avoid splashing hot sauce.
- Use with pasta, lasagna or pizza. For leftovers, divide into shallow containers so the sauce cools promptly, then refrigerate or freeze in useful portions.
Nutrition
Video
Notes
Batch size: Starts with four 28-ounce cans of tomatoes. The finished volume depends on the tomatoes, pot and reduction; measure your batch if a second recipe calls for a specific amount. Twelve sauce portions is a planning estimate, not a measured cup yield.
Storage: Refrigerate in covered containers within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3 days or freeze for up to 3 months for best quality. Reheat leftovers to 165°F. This recipe is not a tested canning formula.
Use it in: zucchini lasagna or cauliflower-crust pizza.
