The Warm Kitchen Journal

This rustic San Marzano pasta sauce is one of those simple recipes that feels like home. Slow-simmered with garlic, olive oil, and rich tomatoes, it fills the kitchen with the kind of cozy aroma that brings everyone to the table. It’s the perfect go-to sauce for everything from weeknight pasta to a comforting Sunday dinner.

Ingredients

6 garlic cloves, minced

1 small or medium onion, finely diced

3–4 tablespoons extra-virgin olive oil

3 (28-ounce) cans San Marzano peeled tomatoes, with juices

2–3 tablespoons Amore sun-dried tomato paste, or regular tomato paste

2 teaspoons salt (Use 1 1/2 tsp or less if using Parmesan rind)

1/2 teaspoon black pepper

1 medium carrot peeled or 1 tsp sugar*

3 tablespoons fresh basil, chopped or 1 tablespoon dried basil

Optional: 1 Parmesan rind.

*Please subtract 1/2 tsp of salt from recipe if using rind.

Instructions

In a large bowl, crush the San Marzano tomatoes by hand or with a spoon. Add a little water to each empty can, swirl to rinse, and pour that into the bowl as well. In a large heavy-bottomed pot, heat the olive oil over low to medium heat. Add the minced garlic, onion, and tomato paste. Sauté gently until fragrant and slightly caramelized. Be careful not to burn the garlic. Add the crushed tomatoes, salt, black pepper, and Parmesan rind, if using. Add the peeled carrot or sugar. Bring the sauce to a gentle simmer, then cook on low for 1 to 2 hours, stirring often so it does not burn. During the last 30 minutes of cooking, remove the carrot and toss and stir in the chopped fresh basil. Serve as is for a rustic, chunky sauce, or blend with an immersion blender for a smoother sauce.

Notes from my Kitchen

• Remove the lid during the last 10 minutes of cooking to thicken the sauce.

•The Parmesan rind adds extra richness and depth of flavor.

•This sauce is perfect for pasta, lasagna, chicken Parmesan, or meatballs.

•The longer it simmers, the deeper the flavor becomes.

• I like to use a carrot for natural sweetness in my sauces as it helps keep the acidity down.

• Have left over sauce? This freezes well for up to 3 months.