I’ve been on a quest for a long, slow simmered tomato sauce. A lot of people swear by Marcella Hazan’s simple recipe – simmer butter, tomatoes, and a halved onion for an hour. It’s a good sauce. It’s fine. It’s not what I’m looking for. I also make a quick, weeknight tomato sauce. It’s better than jarred pasta sauce, and finishes in the time it takes to boil the pasta. That’s not what I’m looking for either. I want a classic Italian-American sauce, a slow roasted tomato sauce that cooks all day. 1
I think my quest is over. 2 I stumbled across this sauce recipe from The Frankies Spuntino Kitchen Companion and Cooking Manual. It is barely a recipe – lightly toast garlic cloves in olive oil, add a big pinch of red pepper flakes, a lot of canned San Marzano tomatoes, and simmer for four hours. 3
I made a couple of modifications to their technique, because I can’t help myself:
- I cut the amounts in half, which makes just enough sauce to top a pound of pasta
- I simmer in the oven, instead of on the stove top
- I add a sprig of fresh basil (If it’s in season) or a pinch of dried Italian herbs (in the winter)
This is a great recipe for a lazy Sunday. Get the pot in the oven early, let it cook all day (and fill the house with delicious tomato sauce aroma), and serve it on pasta for an amazing Sunday supper.Print
- This recipe freezes well – double the ingredients, and use a six quart or larger pot.
- To make this recipe even easier, I buy packages of pre-peeled cloves. My local grocery store sells clamshell packages of whole, peeled cloves, and they make my life so easy in the kitchen. Just watch out that the cloves look dry; if the’re looking wet or soft, they’re starting to go.
- What tomatoes? DOP San Marzano tomatoes from Italy are the classic answer – but they’re really expensive. I get great results from 28 ounce cans of Muir Glen plum tomatoes (if I can find them), or Hunts plum tomatoes if I can’t find Muir Glen.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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