Ingredients
- ½ cup extra-virgin olive oil
- 2 (28-ounce) cans San Marzano peeled tomatoes
- 2 yellow or white onions, peeled and halved
- 3 whole cloves garlic, peeled and lightly crushed
- Salt, to taste
Instructions
- Warm olive oil in a large pot over medium-low heat.
- Add halved onions and crushed garlic, then pour in the canned tomatoes with their juice. Stir to combine.
- Bring the sauce to a gentle simmer. Cover, reduce heat to low, and let it simmer for 1 hour, stirring occasionally.
- Remove onions and garlic from the sauce.
- Blend with an immersion blender for a smooth texture or mash with a potato masher for a chunkier sauce.
- Season with salt to taste. For best flavor, refrigerate overnight before serving.
Notes
- Add fresh basil or oregano near the end for an herbal twist.
- Include red pepper flakes for a spicier sauce.
- Roast garlic or onions beforehand for deeper flavor.
- Great for pasta, pizza, or as a dip.
- Naturally vegan and gluten-free.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Sauce
- Method: Simmering
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1/4 cup
- Calories: 80
- Sugar: 3g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
