Print
Total:
50 min
Active:
15 min
Yield:
3 cups
Level:
Easy

Ingredients

  • One 28-ounce can whole peeled tomatoes (pelati)
  • 2 tablespoons extra-virgin olive oil, plus more for serving 
  • 1/3 red onion, medium diced 
  • 3 cloves garlic, cut into chunks 
  • Pinch red pepper flakes, optional 
  • Salt and freshly ground black pepper
  • 2 handfuls fresh basil leaves, torn

Directions

In a food processor, puree the tomatoes to a smooth, creamy consistency.

Add the olive oil to a large pan over medium heat. Add the onion and saute until soft but not browned, 5 to 6 minutes. Add the garlic and the red pepper if using and cook for another 2 to 3 minutes.

Add the pureed tomatoes and season with salt and pepper. Reduce the heat to medium-low and simmer for about 30 minutes. Strive for balance in the consistency of the sauce; it should be fluid but shouldn't look overly wet. A few minutes before taking the sauce off the heat, add half the basil and season with salt and pepper. Add the remaining basil just before serving.

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