The Best Italian-American Tomato Sauce

seriouseats.com

risk

4 (28-ounce) cans whole peeled tomatoes, preferably imported D.O.P. San Marzano tomatoes (see note)

¼ cup extra-virgin olive oil, plus more for finishing

4 tablespoons butter

8 cloves garlic, minced (about 3 tablespoons)

1 teaspoon red pepper flakes

1 tablespoon dried oregano

1 medium carrot, cut into large chunks

1 medium onion, split in half

1 large stem fresh basil

Kosher salt and freshly ground black pepper

1 tablespoon fish sauce, such as Red Boat (optional)

½ cup minced fresh parsley or basil leaves (or a mix of the two)

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer