Ingredients:

  • 28 oz canned San Marzano whole peeled tomatoes
  • 0.25 cup Extra Virgin Olive Oil
  • 4 large cloves garlic, thinly sliced
  • 1 bunch fresh basil, stems intact
  • 1 tsp sea salt
  • 0.5 tsp red pepper flakes
  • 1 tbsp unsalted butter

Instructions:

  1. Hand crush the tomatoes. Pour the 28 oz canned San Marzano tomatoes into a bowl and squeeze them by hand until they are broken into bite-sized, irregular pieces.
  2. Infuse the oil. Add 0.25 cup Extra Virgin Olive Oil to a cold skillet, then add the 4 thinly sliced garlic cloves and 0.5 tsp red pepper flakes.
  3. Apply gentle heat. Turn the burner to medium low and cook until the garlic is fragrant and translucent, about 2 to 3 minutes.
  4. Add the tomatoes. Carefully pour the crushed tomatoes and their juices into the skillet.
  5. Season and herb. Stir in 1 tsp sea salt and nestle the 1 bunch of fresh basil (stems and all) into the liquid.
  6. Simmer and reduce. Increase heat to medium and cook for 20 minutes until the oil begins to separate from the sauce.
  7. Fish out the basil. Use tongs to remove and discard the basil bunch.
  8. The Butter Finish. Remove the pan from the heat and stir in 1 tbsp unsalted butter.
  9. Emulsify the sauce. Stir vigorously with a wooden spoon until the butter disappears and the sauce looks glossy.
  10. Taste and adjust. Add a tiny pinch more salt if the tomato flavor doesn't pop yet.