Homemade Tomato Sauce
1 can (28 OZ) San Marzano tomatoes 2 tablespoons extra-virgin olive oil3-5 cloves of garlic, thinly sliced 1 heaped tablespoon tomato pastePinch of crushed red pepper flakes (optional)Pinch of dried oregano (optional)Kosher salt 2 tablespoons unsalted butter (optional)
In a pot or deep skillet, heat oil over medium heat. Add the garlic, chili flakes, and oregano. Stir to prevent the garlic from burning. Just as the garlic begins to go golden, add in the tomato paste and stir everything together.
Add the whole can of tomatoes (including the liquid), give it a good stir, and bring everything to a simmer.
Cover and allow it to continue simmering for about 15 minutes.
Using an immersion blender, blend the sauce until smooth (you can also use a standard blender, just be careful of escaping steam). If you prefer a chunkier tomato sauce, just break apart the tomatoes with your spoon.
Season to taste with salt. The sauce is ready to use at this point, but you can keep it covered over low heat and the flavors will continue to deepen.
This last step is optional but I think it’s a nice touch. Just before you’re ready to serve the sauce, turn the heat off and stir in the butter. It gives the sauce an added richness and a velvety smooth texture.
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