Equipment
Ingredients
Aromatics
- 30 ml olive oil
- 75 g yellow onion, finely diced
- 4 garlic, minced
Base and Seasoning
- 800 g canned crushed tomatoes
- 2 g dried oregano
- 3 g salt
- 1 g black pepper, freshly ground
- 4 g granulated sugar
- 10 g fresh basil, torn
Nutrition (per serving)
Method
Using a chef knife and cutting board, finely dice the yellow onion and mince the garlic cloves.
Heat the olive oil in a medium saucepan over medium heat until it shimmers but does not smoke.
Add the diced yellow onion to the saucepan. Stirring occasionally with a wooden spoon, saute until softened and translucent.
Add the minced garlic and dried oregano to the onions. Saute until highly fragrant, being careful not to brown the garlic.
Pour the crushed tomatoes into the saucepan. Stir in the salt, black pepper, and sugar if using to balance the acidity.
Bring the sauce to a gentle bubble, then reduce the heat to low. Partially cover the saucepan and simmer, stirring occasionally, to meld the flavors and thicken slightly.
Remove the saucepan from the heat. Stir in the torn fresh basil leaves, allowing the residual heat to wilt them and release their oils.
Chef's Notes
- To elevate this quick sauce, stir in a tablespoon of butter or vegan butter right at the end of cooking for a glossy, emulsified finish.
- If using whole peeled canned tomatoes, crush them by hand in a separate bowl before adding them to the pan for a rustically chunky texture.
- The quality of your olive oil heavily impacts the final profile of this simple sauce. Use a fruity, unrefined extra virgin olive oil if possible.
- Fresh basil should never be boiled, as its volatile oils break down and turn bitter. Always add it off the heat.
Storage
Refrigerator: 1 week — Store in an airtight glass container to prevent staining.
Freezer: 3 months — Leave headspace in the container as the sauce will expand when freezing.
Reheating: Reheat gently in a saucepan over medium-low heat until bubbling.
