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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Red Sauce and Spaghetti

Recipe courtesy of Debi Mazar and Gabriele Corcos

Pan-Fried Sea Bass with Roasted Red Pepper Sauce and Broccoli Puree

Recipe courtesy of Laura Calder

Ranch-Style Eggs with Chorizo and Tomato-Red Chile Sauce

Recipe courtesy of Bobby Flay

Red Sauce

Recipe courtesy of Debi Mazar and Gabriele Corcos

Genovese Red Sauce

Recipe courtesy of Rachael Ray

Red Chile Sauce

Recipe courtesy of Richard Bickle

Mussels in Spicy Red Sauce

Recipe courtesy of Jasper White

On TV

So Much Pretty Food Here