We use our San Marzano tomatoes here because they’re a great cooking tomato with low juice and a nice balance of natural sugars and acidity. We recommend using either Paisano or San Marzano here because other heirloom varietals are too juicy to make a great sauce.
|2 lbs||San Marzano tomatoes|
|3||cloves of garlic|
|1/2||bunch of basil|
|1/2 tsp||hot pepper flakes|
|2 tbsp||olive oil|
Wash, core and cut tomatoes into chunks. Peel and slice the garlic. Pick and finely chop basil.
Heat 2 tbsp of olive oil in a non-reactive pot. Once your oil just begins to shimmer, add garlic, hot pepper, and basil. They should sizzle!
Cook for about 30 seconds and then add your tomatoes and salt. Be careful to not add too much salt early on because as you cook the tomatoes down, flavors will concentrate and you’ll end up with over-seasoned sauce.
Bring tomatoes to a boil and then reduce heat to simmer. Cook down until the sauce thickens, about 45 minutes.
Move to a blender and blend until you have a smooth consistency for spreading on a pie. Adjust seasoning if necessary and allow to cool before storing in jars or Stasher Bags in the freezer (if keeping for more than a week).