Rouxbe

• 1/2 medium onion (1 cup)
• 4 large cloves of garlic
• 4 cans (28 oz) whole tomatoes
• 1 can (5.5 oz) tomato paste
• 1/4 cup extra-virgin olive oil

To prepare your mise en place, finely dice the onions and emince the garlic. Deseed the tomatoes by pushing them through a food mill or passatutto. Measure out the tomato paste and olive oil and set aside.

Related Drill-downs

• Dicing and Mincing Onions
• What is Émincé
• Choosing Quality Canned Tomatoes
• Choosing Tomato Paste

• pinch of salt

To start the sauce, heat a heavy-bottomed pot over medium-low heat. Then add the oil, followed by the onions. Next, add a pinch of salt and let the onions gently cook until they soften and just begin to turn a slight golden color.

Once they’re ready, add the garlic and cook for about 1 minute or so, just until softened. Stir in the tomato paste and let it gently cook for a few minutes until it becomes a shade darker. Then add the deseeded tomatoes and a good pinch of salt. Now stir to combine and bring to a simmer over medium-low heat. Cook uncovered for about 45 minutes, stirring occasionally to prevent scorching.

• salt (to taste)
• freshly cracked pepper (optional, to taste
• 8 basil leaves (optional)
• 2 tbsp extra-virgin olive oil

Once the sauce has finished cooking, turn off the heat and taste for seasoning. To give the sauce an Italian flair, torn, fresh basil can be added, along with a splash of olive oil to finish.