Follow these steps for perfect results
Olive Oil
White Onion
Diced
Garlic
Minced
Red Chili Flakes
Dried Oregano
Fennel Seeds
Peeled San Marzano Tomatoes
Crushed
Italian Parsley
Chopped
Dried Bay Leaves
Whole
Basil Leaves
Chopped
Kosher Salt
Black Pepper
Sugar
Heat olive oil in a large pot over medium heat.
Add diced white onion and minced garlic, cook until softened and translucent (3-4 minutes).
Stir in red chili flakes, dried oregano, and fennel seeds, cook for an additional 1-2 minutes.
Pour peeled San Marzano tomatoes (or standard plum tomatoes) and their juices into a large bowl.
Crush the tomatoes with your hands and discard any tough core pieces.
Pour the crushed tomatoes and juices into the pot.
Stir in chopped Italian parsley and whole dried bay leaves.
Bring to a soft boil, then lower the heat to medium-low and simmer, partially covered.
Simmer for 30-40 minutes, stirring occasionally, until the sauce has thickened and reduced.
Remove the pot from the heat and stir in chopped basil leaves.
Puree the sauce until smooth using an immersion blender or standard blender.
Season with kosher salt and black pepper as needed.
Add sugar to cut down acidity, if needed.
Use immediately or refrigerate in airtight containers for up to 3 days.
Freeze for up to a few months (not suitable for pressure canning/jarring).
Expert advice for the best results
For a smoother sauce, simmer longer.
Add a pinch of baking soda to reduce acidity.
Adjust the amount of red chili flakes to your desired level of spice.
Everything you need to know before you start
15 minutes
Can be made several days in advance.
Ladle generously over pasta, garnish with fresh basil.
Serve with spaghetti and meatballs.
Use as a base for lasagna.
Serve with grilled vegetables.
A classic Italian pairing.
Discover the story behind this recipe
A staple sauce in Italian cuisine.
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