Ingredients
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/4 cup minced white onion
- 2 tablespoons minced fresh garlic
- 28 ounces crushed tomatoes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 teaspoon fine dried basil
- Fresh basil (optional, for garnish and added freshness)
Instructions
- Heat the oil: In a medium to large pan, warm 1 tablespoon of extra virgin olive oil over medium heat to prepare for sautéing.
- Sauté aromatics: Add 1/4 cup minced white onion and 2 tablespoons minced fresh garlic to the pan. Cook for about 2 minutes until the onions are softened and the garlic is fragrant.
- Add tomatoes and seasoning: Stir in 28 ounces crushed tomatoes along with 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon red pepper flakes, and 1 teaspoon fine dried basil. Mix well to combine all flavors.
- Simmer the sauce: Allow the sauce to simmer gently over medium heat for a few minutes until it is heated through and fragrant, about 7-8 minutes. Stir occasionally to prevent sticking.
- Serve or store: Once ready, serve the sauce hot over your favorite pasta. Alternatively, store the sauce in an airtight container in the refrigerator for up to one week or freeze for longer storage.
Notes
- You can add fresh basil leaves to the sauce just before serving to enhance its freshness and flavor.
- If you prefer a smoother sauce, use an immersion blender to blend it to your desired consistency.
- This sauce freezes well; portion it before freezing to use easily for future meals.
- Adjust the red pepper flakes according to your spice preference.
- Use kosher salt or sea salt for the best seasoning results.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
