Ingredients
Method
- Sauté the Garlic: Add 2 tablespoons of olive oil to a medium saucepot over medium heat. Once warm, toss in the minced garlic and stir for about 1–2 minutes just until it smells amazing but has not browned.
- Add Tomatoes and Flavor: Pour in the crushed tomatoes and tomato paste. Then stir in the sugar, salt, basil, oregano, cracked black pepper, and a pinch of red pepper flakes if you like a little heat.
- Simmer and Develop Flavor: Cover the pot, bring the sauce to a gentle simmer, then lower the heat. Let it cook for at least 15 minutes 30 if you have the time. Stir occasionally to prevent sticking. I usually let it simmer while prepping my pizza dough. The longer it cooks, the deeper and richer the flavor becomes.
Video
Notes
- Use quality tomatoes. San Marzano or fire-roasted brands really elevate the flavor.
- Do not rush the simmer Even 10 more minutes on low heat deepens the taste.
- Balance the sugar. Too much and it is cloying; too little and it is too tart.
- Crack your pepper fresh. It adds more depth than pre-ground.
- Blend if desired. For a smoother texture, give it a quick buzz with an immersion blender.
- Add umami. A dash of anchovy pastes or Parmesan rind boosts savory notes.
- Double the batch. It freezes well and saves you time later.
- Control the heat. Red pepper flakes are optional but give them character.
- Layer flavors. Start with garlic in oil to build the base.
- Taste and tweak. Your palate is the final judge, do not be afraid to adjust salt or herbs.