Canned Tomatoes Recipe

Ingredients

Base and Aromatics

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 to 4 garlic cloves, minced
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Tomatoes and Seasoning

• 2 28 ounce cans crushed tomatoes, or tomato puree for a smoother texture
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon sugar (optional, to balance acidity)
• 1/2 cup dry white wine (optional)

Fresh Finish

• 2 tablespoons fresh basil or parsley, chopped
• 1 tablespoon unsalted butter (optional, for richness)

Instructions

1. 1Sauté Aromatics

   Heat olive oil in a heavy bottomed pot over medium heat, add chopped onion, a pinch of salt, and cook until soft and translucent, about 5 minutes. Stir in the minced garlic, cook for another minute until fragrant, then season with pepper and optional red pepper flakes.

2. 2Concentrate Flavor with Tomato Paste

   Stir in the tomato paste and cook for 2 to 3 minutes, scraping the bottom of the pot, to deepen the flavor and remove any raw taste.

3. 3Deglaze (Optional)

   Pour in the white wine, if using, and scrape the pot to lift any browned bits from the bottom. Let the wine bubble until it reduces by half, which adds a subtle acidity and richness.

4. 4Add Tomatoes and Seasonings

   Pour in the crushed tomatoes, add sugar, dried oregano, dried basil, and a pinch of salt. Stir everything together until the tomato paste is fully blended and the mixture looks glossy.

5. 5Simmer Gently

   Bring the sauce to a light simmer, then reduce the heat to low, partially cover the pot, and let it cook slowly for 35 to 45 minutes, stirring occasionally, until it thickens and the flavors meld.

6. 6Finish and Adjust

   Remove the pot from heat and stir in the fresh chopped basil or parsley. If you like a silkier mouthfeel, whisk in the butter until it melts and emulsifies into the sauce.

7. 7Taste and Balance

   Taste the sauce and adjust the seasoning with a little more salt, pepper, or sugar if needed. For a smoother texture, you can puree it briefly with an immersion blender or in batches in a countertop blender.

8. 8Cool and Store

   Let the sauce cool to room temperature before transferring it to airtight containers. It is ready to use immediately or can be refrigerated for up to 4 days and frozen for up to 3 months.

9. 9Reheat and Serve

   To reheat, warm the sauce gently in a covered saucepan over low heat, stirring now and then, until it is steaming and bubbling around the edges.

10. 10Get Creative

    Stir the finished sauce into cooked pasta, spread it under roasted vegetables, or use it as a quick base for pizza topping and weeknight shakshuka.