This is a simple tomato sauce by Samin Nosrat via NY Times.

Equipment

  • Medium Dutch oven
  • Large bowl
  • Hand/immersion blender, blender, food processor, or food mill

Ingredients

  • 6 tablespoons extra-virgin olive oil
  • 5 cups diced yellow onions, red onions or shallots
  • Fine sea salt
  • 1 (28-ounce) can whole peeled, diced, crushed or puréed tomatoes
  • 4 garlic cloves, thinly sliced
  • 2 tablespoons tomato paste
  • 4 to 5 basil stems
  • ¼ teaspoon red-pepper flakes

Preparation

Cook Onions

  • Set a medium Dutch oven or similar pot over medium heat, and add 4 tablespoons olive oil.
  • When the oil shimmers, add onions and a pinch of salt.
  • Reduce heat to medium-low and cook, stirring regularly, until onions are lightly golden and tender, 16 to 18 minutes.

While the Onions Cook

  • In the meantime, pour the tomatoes into a large bowl and use hands to crush, if using whole tomatoes.
  • Pour about 1 1/2 cups water into the can and swirl to rinse any remaining purée off the sides.
  • Add the water to the tomatoes in the bowl and set aside.

Add Garlic & Tomatoes

  • Once onions are soft and golden, add garlic and cook, stirring until it threatens to turn golden, about 90 seconds.
  • Add tomato paste and cook until color deepens, about 3 minutes.
  • Add tomatoes and season with salt.
  • Add basil stems and red-pepper flakes.

Simmer

  • Stirring regularly, allow sauce to come to a boil, then reduce heat to low, cover and simmer until sauce tastes savory and all raw tomato flavor is gone, about 45 minutes.

Finish

  • Taste and adjust seasoning with salt and add remaining 2 tablespoons oil.
  • Use a hand blender to purée, pass through a food mill or let cool, then purée using a blender or food processor.
  • Tomato sauce can be made 1 day in advance and refrigerated or frozen up to 3 months.