San Marzano Tomato Sauce
from ButterYum
makes 12 cups
Ingredients
2-3 tbsp olive oil
1 jumbo onion, diced
5-6 garlic cloves (pressed, crushed, or minced)
1/2 tsp salt (or half as much table salt)
1/2 tsp pepper
6 oz can tomato paste
6 lb can San Marzano whole tomatoes (pureed until smooth in food processor, blender, or food mill)
3 tbsp dried parsley
4 dried bay leaves
1 tsp dried oregano
1 tsp dried basil
1 tsp kosher salt (or half as much table salt)
1/2 tsp black pepper
1/2 tsp crushed red pepper flakes (kids might find this amount a tad spicy - adults usually love it - I double it)
*Fresh basil, chopped or torn (as much as you like, but don't add until serving)
Directions
Over med-high heat, saute onions, 1/2 tsp salt, and 1/2 tsp pepper in olive oil until caramelized (I save the leftover oil from jarred sun-dried tomatoes to use for things like this).
Add garlic and stir constantly for 30-60 seconds, or until very fragrant.
Add tomato paste and caramelize for 3-5 minutes; stirring constantly.
Add pureed tomatoes, bay leaves, dried oregano, dried basil (don't add the fresh basil yet), red pepper flakes, 1 tsp kosher salt, and 1/2 tsp pepper; stir to combine.
Simmer on low for about an hour.
Remove bay leaves.
Add fresh basil just before serving.
Notes:
You can simmer this sauce longer if you like, but you don't need to.
For meat sauce, I like to add Italian sausages or ground beef that has been browned with lots of onion and garlic.
If you happen to have a rind of Parmesan cheese leftover, throw that in too (it won't really melt into the sauce, but it will add a log of great flavor).
For a smaller batch, use a 28oz can of tomatoes and scale the recipe down to 1/3.