Ingredients
Vegetables and Herbs
- 3 lbs vine ripe or plum tomatoes (about 8)
- 2 basil sprigs (stems and leaves separated)
Oils and Pastes
- ¼ cup olive oil
- 3 tablespoons garlic paste
- 2 tablespoons tomato paste
Seasonings
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon light brown sugar (packed)
Instructions
- Prepare Tomatoes: Bring a large pot of water to a boil over high heat. Use a paring knife to cut 1-inch X’s on the bottom of each tomato to help with peeling.
- Blanch Tomatoes: Add the prepped tomatoes to the boiling water and boil for 2 to 3 minutes or until the skins begin to split.
- Peel Tomatoes: Drain the tomatoes in a colander and transfer them to a rimmed baking sheet. Peel off and discard the skins carefully.
- Chop Tomatoes: Cut the peeled tomatoes into chunks, removing and discarding the cores.
- Cook Aromatics: Heat olive oil in a large saucepan over low heat. Add garlic paste, tomato paste, whole basil sprigs (stems and leaves separated), sea salt, black pepper, and red pepper flakes. Stir frequently and cook for 2 to 3 minutes until the garlic is fragrant and lightly browned.
- Add Tomatoes and Sugar: Add the chopped tomatoes and their juices along with the brown sugar to the saucepan. Stir to combine and increase heat to medium-high to bring the mixture to a boil.
- Simmer Sauce: Lower the heat to medium and let the sauce simmer for 30 minutes, stirring frequently, until it thickens and the flavors meld.
- Finish Sauce: Remove the pot from heat. Discard the basil stems, then stir in the finely chopped basil leaves.
- Season and Store: Taste and adjust seasoning with additional salt and pepper as desired. Serve immediately or allow to cool before storing in an airtight container in the refrigerator.
Notes
- Choose ripe vine or plum tomatoes for the best flavor and texture.
- Garlic paste can be substituted with minced fresh garlic if preferred.
- Brown sugar balances the acidity of the tomatoes but can be adjusted or omitted for a less sweet sauce.
- This sauce can be frozen in airtight containers for up to 3 months.
- Use fresh basil for bright flavor but dried basil can be substituted if necessary, adding it earlier in the cooking process.
- This recipe makes about 4 servings and works well as a base for many Italian dishes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
