Tomato Basil Sauce

Tomato Basil Sauce
Prep time
Cook time
Total time
Recipe type: Sauce
Cuisine: Italian
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • ½ tsp salt and pepper
  • 2, 28 oz cans crushed San Marzano tomatoes (if you can only find whole tomatoes, use your hands to crush them)
  • ½ cup fresh basil roughly chopped, divided in half
  • ⅓ can of water (save one of the empty tomato cans)
  1. Heat the olive oil in a large dutch oven over medium high heat. Once hot, add in the onion, salt and pepper and sauté for 3-4 minutes until onions are being to get translucent.
  2. Add in the minced garlic and cook for 1 minute more or until the garlic is fragrant.
  3. Add in the tomatoes, ¼ cup of the basil and the water (just fill up the empty tomato can about ⅓ of the way). Stir to combine.
  4. Bring sauce to a boil. Then reduce heat to medium-low and cook uncovered for 30 minutes - you want the sauce to reduce and get slightly thick. The longer you cook the sauce uncovered, the thicker it will become - up to you!
  5. Cover sauce, drop the heat to low and cook sauce for an additional 30 minutes (or longer). Serve over freshly cooked pasta or freeze for another day!