Equipment
Ingredients
Base
- 800 g whole peeled tomatoes, canned
- 60 ml extra virgin olive oil
- 4 garlic, thinly sliced
Seasoning & Aromatics
- 2 fresh basil, whole sprigs
- 4 g kosher salt
- 1 g red pepper flakes
Nutrition (per serving)
Method
Pour the canned tomatoes and their juices into a large bowl. Using clean hands, crush the tomatoes into coarse chunks, removing any hard stem ends or tough skins if present.
Combine the olive oil and sliced garlic in a heavy-bottomed saucepan. Turn the heat to medium-low. Cook gently, stirring occasionally, until the garlic is fragrant and pale gold, about 2-3 minutes. Do not let it brown.
Carefully pour the crushed tomatoes and juices into the pan (watch for splatter). Add the basil sprigs and salt. Stir to combine.
Increase heat to medium to bring to a gentle bubble, then reduce heat to low to maintain a steady simmer. Cook uncovered for 45 minutes, stirring occasionally, until the sauce has thickened and the oil separates slightly from the tomatoes.
Remove and discard the wilted basil sprigs. Taste the sauce. If it tastes too acidic, add a pinch of sugar (optional). Add more salt if needed.
Chef's Notes
- Hand-crushing the tomatoes results in a superior rustic texture compared to using a blender, which can aerate the sauce and turn it orange.
- The 'oil slick' that appears on top at the end is a sign of a properly cooked sauce; stir it back in before serving for a glossy finish.
- For a smooth 'passata' style sauce, you can pass the finished product through a food mill, but remove the basil first.
- If you have a parmesan rind, add it during the simmer step for extra umami, but remove before serving.
Storage
Refrigerator: 5 days — Store in an airtight container once fully cooled.
Freezer: 3 months — Leave 2cm headspace in container for expansion.
Reheating: Simmer gently over low heat, adding a splash of water if too thick.
