tonys tomato sauce

a simple, traditional salsa di pomodoro made with San Marzano DOP tomatoes and a smooth pureed soffritto base.

ingredients

• 800 g San Marzano DOP certified tomatoes, canned (crushed or whole)
• 3 tbsp extra-virgin olive oil
• 1 small onion, peeled and quartered
• 3 garlic cloves, peeled
• 6 fresh basil leaves
• 1/2 tsp salt, plus more to taste
• 1/2 tsp sugar (optional, to balance acidity)

steps

1. puree the onion and garlic. add the onion and garlic to a food processor and pulse until you have a smooth, fine puree, scraping down the sides as needed.
2. cook the puree. warm the olive oil in a wide saucepan over medium-low heat. add the onion-garlic puree and cook gently, stirring often, until the raw smell is gone and it turns soft and translucent, about 5 minutes. keep the heat low — the puree burns more easily than chopped onion.
3. simmer the sauce. if using whole San Marzanos (we prefer crushed), crush them by hand or with an emulsifier. stir in the salt. bring to a gentle simmer, then cook uncovered over low heat, stirring occasionally, until thickened and the oil starts to separate at the edges, about 20 minutes. add salt and sugar to taste preference.
4. finish with basil (optional). tear the basil leaves into the sauce and stir. adjust salt and serve over pasta with a drizzle of olive oil.

notes

look for the DOP seal and "Pomodoro San Marzano dell'Agro Sarnese-Nocerino" on the label — that's the official certification.

because the onion and garlic are pureed, they melt completely into the sauce; keep the heat gentle at the start since the puree scorches more easily than chopped pieces.