Ingredients
- 2 lbs san marzano or roma tomatoes, blanched and peeled
- ¼ cup extra-virgin olive oil
- 6-8 garlic cloves, thinly sliced
- 1 tsp fine sea salt
- ¼ tsp red pepper flakes, or calabrian chili paste (opt.)
- 1 sprig fresh basil
Equipment
Method
- In a medium bowl, crush the tomatoes with your hands until they're mostly pulp. Set aside until ready to add to the sauce.
- Place a medium pot or large saucepan over low heat. Once hot, add the oil. Let the oil shimmer before adding in the garlic.
- Swirl and cook the garlic gently until its extremely fragrant and just turning lightly golden before adding the crushed tomatoes, salt, and red pepper flakes (if desired).
- Turn up the heat and bring the sauce to a gentle simmer before adding in the sprig of basil on top. Reduce the heat to low or to maintain a very low boil/simmer. Once the basil has wilted, push it into the sauce.
- Stir occasionally for 20-30 minutes until the sauce thickens up and most of the water is reduced. Discard the basil and either blend the sauce to a smooth consistency (if you didn't blend/use a food mill earlier) or serve as is.
- Serve over fresh pasta or as a base for your favourite pizza. Enjoy!
Use a food mill if you desire a smoother sauce – if using a blender, be careful not to aerate the tomatoes too much.
I know it sounds like a lot of garlic, but trust me. Sliced garlic is not as pungent as minced. If you end up using a hardneck variety like Red Russian, consider using 4-6.