Ingredients1/4 cup extra-virgin olive oil 1/2 cup chopped yellow onion 2 garlic cloves, minced 2 qt canned whole San Marzano tomatoes with their juices Kosher salt, as needed
- 1/4 cup extra-virgin olive oil
- 1/2 cup chopped yellow onion
- 2 garlic cloves, minced
- 2 qt canned whole San Marzano tomatoes with their juices
- Kosher salt, as needed
Heat the oil in a large saucepan over low heat. Add the onions and garlic and cook, stirring frequently, until tender and translucent, and then add the tomatoes. Season the sauce lightly with salt and simmer the sauce until it is thickened and flavorful, 20 to 30 minutes.
When the sauce is cooked, pass it through a food mill or blend with an immersion blender, if you like (you can also keep it chunky!). The sauce is ready to use now, or it can be stored in covered containers in the refrigerator for up to 4 days.
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