Equipment
Ingredients
Base
- 2720 g tomato, fresh or canned
- 450 g tomato paste
Aromatics
- 30 ml olive oil
- 100 g onion, finely chopped
- 5 garlic, mashed
- 3 orange peel
- 2 parsley
- 1 bay leaf
- 2 thyme
- 1 g fennel seeds
Finishing
- 3 g basil, chopped fresh
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
If using fresh tomatoes, blanch them in boiling water for 30 seconds, peel the skins, and coarsely chop the pulp.
Heat 30ml olive oil in a heavy pot over medium heat.
Add 100g chopped onion and cook for 5-7 minutes until translucent.
Add tomatoes, tomato paste, garlic, orange peel, parsley, bay leaf, thyme, fennel seeds, and black pepper to the pot.
Bring the mixture to a simmer, then lower heat to approximately 90°C (195°F). Cover and cook for 90 to 120 minutes, stirring occasionally.
Remove the parsley sprigs, bay leaf, and orange peel strips. Stir in the fresh basil before serving.
Chef's Notes
- Using canned San Marzano tomatoes will yield a more consistent, sweeter result.
- Crush the tomatoes with a wooden spoon against the side of the pot as they soften to reach the desired texture.
Storage
Refrigerator: 5 days — Store in an airtight glass container.
Freezer: 3 months — Freeze in portions for easy reheating.
Reheating: Heat in a saucepan over medium-low heat until bubbling.
