Ingredients:

  • 2 lbs Roma or San Marzano tomatoes
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp granulated sugar

Instructions:

  1. Score a small 'X' on the bottom of each tomato. Drop them into boiling water for 60 seconds, then plunge into ice water. Peel the skins off, roughly chop, and blend until liquefied.
  2. Place a saucepan over medium heat and add the olive oil. Once shimmering, add the minced garlic and sauté for about 1 minute until fragrant and translucent.
  3. Pour in the tomato puree. Stir in the dried oregano, dried basil, sea salt, black pepper, and granulated sugar.
  4. Lower the heat to a gentle simmer and cook for 60–90 minutes until the sauce reduces by approximately one third.
  5. Remove from heat. For a professional finish, use an immersion blender directly in the pot or pass the sauce through a fine-mesh strainer.