Claude’s Quintessential Italian Tomato Sauce

Classic Italian Marinara Sauce

• 2 (28 oz) cans whole San Marzano tomatoes

• 1/4 cup extra virgin olive oil

• 7-8 cloves fresh garlic, thinly sliced

• 1 medium onion, finely diced

• 1 teaspoon red pepper flakes (optional)

• 2 tablespoons tomato paste

• 1 large sprig fresh basil

• 2 sprigs fresh oregano (or 1 teaspoon dried)

• 1 tablespoon sugar (optional, to balance acidity)

• Salt and freshly ground black pepper to taste

Instructions:

1. Heat olive oil in a large, heavy-bottomed pot over medium heat.

2. Add onions and cook until translucent, about 5 minutes.

3. Add garlic and red pepper flakes, cooking until fragrant but not browned, about 1 minute.

4. Stir in tomato paste and cook for 2 minutes.

5. Crush tomatoes by hand as you add them to the pot, including their juice.

6. Add herbs, sugar if using, salt, and pepper.

7. Bring to a simmer, then reduce heat to low and cook uncovered for 45-60 minutes, stirring occasionally.

8. Remove herb sprigs before serving.

9. Taste and adjust seasoning as needed.

This sauce is versatile - perfect with pasta, as a pizza base, or for dishes like eggplant parmesan. The slow cooking allows the flavors to develop into that rich, robust sauce that has made Italian cuisine famous worldwide.