Classic Italian Tomato Sauce: Rustic Slow-Cooked Flavor (Print Version)

Classic Italian Tomato Sauce, slow-cooked to rustic perfection. This authentic recipe brings the warmth of Italy to your kitchen with simple, fresh ingredients.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 120 Minutes minutes
Total Time: 140 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: Italian
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - Whole Peeled San Marzano Tomatoes (28 oz can)
02 - Extra Virgin Olive Oil (3 tbsp)
03 - Yellow Onion (1 medium)
04 - Garlic Cloves (4-5, minced)

→ Flavor Boosters

05 - Fresh Basil Leaves (1/2 cup, packed)
06 - Dry Red Wine (1/4 cup, optional)
07 - Pinch of Sugar (1/2 tsp, optional)

→ Seasonings

08 - Sea Salt (to taste)
09 - Freshly Ground Black Pepper (to taste)
10 - Red Pepper Flakes (1/4 tsp, optional)

→ Finishing Touch

11 - Parmigiano Reggiano (for serving)

# Instructions:

01 - Alright, first things first for our Classic Italian Tomato Sauce. Grab a nice heavy-bottomed pot or Dutch oven – trust me, it makes a difference for even simmering. Pour in your olive oil and warm it over medium heat. Add the finely diced onion and cook until it's soft and translucent, about 5-7 minutes. You want it sweet, not browned. This is where the kitchen starts to smell amazing, like possibility! Then, toss in your minced garlic. Stir constantly for just about a minute until it’s fragrant. Seriously, don't let it get dark; burnt garlic is a culinary tragedy!
02 - Now, if you're using red wine (and I hope you are!), pour in that splash and let it bubble away, scraping up any little browned bits from the bottom of the pot. This deglazing step adds so much depth to the Classic Italian Tomato Sauce. Once the wine has mostly evaporated, it's tomato time! Carefully crush the whole San Marzano tomatoes with your hands directly into the pot. I love this part; it's a little messy but so satisfying. Add their juices too. Give it a good stir, making sure everything is combined. I always manage to splash a bit on myself here, oops!
03 - Time to season our Classic Italian Tomato Sauce! Add your sea salt, freshly ground black pepper, and that optional pinch of red pepper flakes. Give it another good stir. Now, bring the sauce to a gentle simmer, then reduce the heat to low, cover partially, and let it do its thing. This is the patience part. I usually let it go for at least an hour, sometimes two, stirring occasionally. The longer it simmers, the more the flavors meld and deepen. You'll smell the difference, honestly!
04 - During this simmering stage, the Classic Italian Tomato Sauce transforms. The tomatoes break down further, the flavors intensify, and the color deepens to a beautiful rich red. I often leave it on for 2-3 hours if I have the time; it just gets better and better. Stir it every 15-20 minutes, making sure nothing sticks to the bottom. If it seems too thick, you can add a little bit of water or vegetable broth, but usually, the tomatoes release enough liquid. This is where I always forget to salt the water if I'm making pasta alongside!
05 - Towards the end of the cooking time, about 10-15 minutes before you plan to serve, tear in most of your fresh basil leaves. The fresh basil adds a bright, herbaceous note that really lifts the whole Classic Italian Tomato Sauce. Give it a taste. Is it a little too acidic? Add that tiny pinch of sugar. Does it need more salt or pepper? Now's the time to adjust. Trust your taste buds here; everyone’s tomatoes are a little different!
06 - Once your Classic Italian Tomato Sauce has reached that perfect consistency and flavor – thick enough to coat a spoon, rich, and aromatic – it’s ready! Remove it from the heat. I sometimes use an immersion blender for a few quick pulses if I want a smoother sauce, but I usually prefer it a bit rustic. Serve it warm over your favorite pasta, or use it as a base for other dishes. Garnish with the remaining fresh basil and a generous sprinkle of freshly grated Parmigiano Reggiano. It should look vibrant, smell incredible, and taste like pure comfort.

# Notes:

01 - Don't rush the simmer; that's where the magic happens for our Classic Italian Tomato Sauce.
02 - Always taste and adjust seasoning *before* serving – I've learned that the hard way.
03 - Use good quality tomatoes; it makes all the difference in this kind of simple sauce.
04 - Adding a parmesan rind to the sauce while it simmers for an extra layer of umami is a game-changer!

# Equipment Needed:

01 - Heavy-bottomed pot or Dutch oven
02 - wooden spoon
03 - knife
04 - cutting board
05 - (optional: immersion blender)

# Nutrition (Per Serving):

Calories: 180 Calories
Total Fat: 12g
Total Carbohydrate: 16g
Protein: 4g

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