- 56 oz whole peeled tomatoes (San Marzano)
- 2 tbsp extra virgin olive oil
- 1/2 cup yellow onion (minced)
- 1 tbsp garlic (minced)
- 1/2 tsp dried oregano
- 2 tsp fresh oregano (chopped)
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1/4 cup basil (chopped)
- 1/4 tsp red chili flakes (optional)
- Drain the tomatoes in a colander set in a bowl. Crush tomatoes using your hand, breaking into smaller chunks. Allow the tomatoes to sit and drain in the colander for 5 minutes. Reserve the tomato juice.
- Heat a large skillet over medium heat. Once hot, add the olive oil. When the olive oil begins to shimmer, add in the onions.
- Saute until onions are softened and lightly browned, 5 minutes. Add the garlic, oregano, chili flakes (optional), salt and pepper. Stir and cook until fragrant, 30 seconds.
- Add the strained tomatoes and stir to combine. Increase heat to medium-high, cook and stir frequently, until the liquid evaporates and the sauce begins to brown in the edges of the pan, 10 minutes.
- Add in 2 1/2 cups of the reserved tomato juice. Stir the sauce, scraping any browned bits from the pan. Reduce heat to a simmer, stir and cook until the sauce thickened about 10 minutes.
- Stir in the chopped basil. Taste sauce and season with more salt, pepper and chili flakes as desired.
Store the sauce in an airtight container in the refrigerator for up to two weeks. This sauce can be frozen as well. Cool the sauce completely to room temperature and then transfer it into freezer-safe bags. Store in freezer up to 4 months. When you are ready to use it, thaw sauce in refrigerator overnight.
Serving Size:1 serving
Amount Per Serving: Calories: 46Total Fat: 2gSodium: 383mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 1g