Description
What says comfort food more than Italian Tomato Sauce? Whole plum tomatoes, onion and herbs simmered to perfection!
Ingredients
Scale
- 2–3 tablespoons extra virgin olive oil
- 1 onion, chopped
- 4–6 cloves garlic, minced
- 1 cup white wine
- 2 28 ounce cans whole peeled plum tomatoes, crushed by hand or mashed with a potato masher
- 1 28 ounce can crushed tomatoes
- 1 tablespoon tomato paste
- 1 Bay leaf
- 3 tablespoons fresh basil, chopped and divided
- 2 tablespoons fresh oregano, chopped and divided
- 1 tablespoon fresh thyme, chopped and divided
- 1/2–3/5 teaspoon salt; 1/4 teaspoon black pepper
Instructions
- Heat the extra virgin olive oil in a Dutch Over/Le Creusset or large heavy bottomed pot. Add the onion and garlic and saute on medium-low for 2-3 minutes, being careful to not burn the garlic! Turn the heat down a bit if needed.
- Add the wine, stirring to deglaze the pan. When the wine has reduced down to nearly gone, add the plum and crushed tomatoes, tomato paste and 1/2 can of water. Stir to combine. Add the Bay leaf, half of the herbs, salt and pepper. Simmer, stirring occasionally for 2-3 hours.
- 10-15 minutes before serving, stir in the other half of the herbs. Taste and adjust the seasoning as desired.
Equipment
Notes
**See Key Ingredients and Substitutions for different variations to customize to your liking.
- Prep Time: 2 minutes
- Cook Time: 3 hours
- Category: Weekend Meals
- Method: Stovetop
- Cuisine: Italian
Keywords: Tomato Sauce, Italian Tomato Sauce, Pasta Sauce, Sunday Sauce