Creating Italian American tomato sauce from pantry staples is better than anything you can find in a jar. Canned whole tomatoes and tomato paste comingle along with our Italian Herbs Extra Virgin Olive Oil and Italian Seasoning. We take the acidic edge off the sauce with a little butter. Once simmered to perfection, your kitchen will be infused with rich aromas. This simple sauce, born from pantry treasures, elevates any pasta dish to a comforting masterpiece.
Time: 1 hour
Makes 5 cupsRating
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Loading...| 2 Tbl Italian Herbs Extra Virgin Olive Oil | |
| 4 cloves garlic, crushed | |
| 2 tsp Crushed Red Pepper | |
| 1 Tbl Italian Seasoning | |
| 3 Tbl tomato paste | |
| 2 28-oz cans whole peeled tomatoes | |
| 1/2 cup fresh basil | |
| 1 tsp salt | |
| 2 Tbl unsalted butter | |
| 1 tsp Marash Chile Flakes optional |
| 1. | In a large pot, combine olive oil and garlic, and heat over low heat until garlic begins to gently sizzle. Add red pepper flakes and cook, stirring, until garlic turns light golden brown, about 3 minutes. Add Italian Seasoning and continue to cook, stirring, for 1 minute. |
| 2. | Add tomato paste and cook, stirring, until paste has blended with oil and smell fragrant - about 3 minutes. |
| 3. | Stir in canned tomatoes and their juices, increase heat and bring to a simmer. Cook for 5 minutes. Turn off heat and use an immersion blender to blend tomatoes until sauce is smooth. Turn the heat back on and return to a simmer. Add in the basil - keep the leaves whole because you'll be removing them from the sauce later. |
| 4. | Cook the sauce, stirring occasionally, until reduced slightly and tastes rich, about 30 minutes. Season with salt and remove the basil. Stir in the butter. Taste and adjust with salt if needed. For a little kick, add in Marash Chile Flakes - these Turkish flakes pair perfectly with tomato-based dishes. |
| 5. | Cool and freeze in portions or refrigerate and use within one week. |
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