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The Best Italian-American Tomato Sauce
Before cooking
Active path
DefaultDefault source method
Steps as written in the recipe card.
Ingredient prep checklist
- Peeled Tomatoes: 4 (28-ounce) cans whole peeled tomatoes, preferably imported D.O.P. San Marzano tomatoes (see note)
- Garlic: 8 cloves garlic, minced (about 3 tablespoons)
- Carrot: 1 medium carrot, cut into large chunks
- Fresh parsley or basil: 1/2 cup minced fresh parsley or basil leaves (or a mix of the two)
Adjust oven rack to lower position and preheat oven to 300°F (165°C). Place tomatoes in a large bowl. Using your hands, crush the tomatoes by squeezing them in your fingers until pieces no larger than 1/2-inch remain. Transfer 3 cups of crushed tomatoes to a sealed container and reserve in the refrigerator until step 4.
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Step help
Watch for
300°F; 165°C
Keep in mind
Source holding instruction
Adjust oven rack to lower position and preheat oven to 300°F (165°C). Place tomatoes in a large bowl. Using your hands, crush the tomatoes by squeezing them in your fingers until pieces no larger than 1/2-inch remain. Transfer 3 cups of crushed tomatoes to a sealed container and reserve in the refrigerator until step 4.
Source
The Best Italian-American Tomato Sauce
References
This step uses
- 4 (28-ounce) cans whole peeled tomatoes, preferably imported D.O.P. San Marzano tomatoes (see note)
Equipment reference
- Large Bowl, required
Techniques
- Preheat, Primary
Full ingredient reference
- 4 (28-ounce) cans whole peeled tomatoes, preferably imported D.O.P. San Marzano tomatoes (see note)
preferably imported D.O.P. San Marzano tomatoes (see note)
- 1/4 cup extra-virgin olive oil, plus more for finishing.
plus more for finishing.
- 4 tablespoons butter
- 8 cloves garlic, minced (about 3 tablespoons)
minced (about 3 tablespoons)
- 1 teaspoon red pepper flakes
- 1 tablespoon dried oregano
- 1 medium carrot, cut into large chunks
cut into large chunks
- 1 medium onion, split in half
split in half
- 1 large stem fresh basil
- Kosher salt and freshly ground black pepper
- 1 tablespoon fish sauce (optional), such as Red Boat
such as Red Boat
- 1/2 cup minced fresh parsley or basil leaves (or a mix of the two)