Pomodoro Sauce

Ingredients

• 1 can (28-ounce) San Marzano tomatoes
• 0.25c olive oil
• 0.5 medium white onion, minced
• 6 cloves garlic, thinly sliced
• 0.25c fresh basil, chopped
• 1t kosher salt
• 1T black pepper
• 1 spicy red pepper, minced (optional)
• 2T dry red wine (optional)

Instructions

1. 1Prep the Ingredients: Crush the San Marzano tomatoes with your hands in a bowl. Mince the onion and thinly slice the garlic. Chop the fresh basil.
2. 2Sauté Aromatics: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the thinly sliced garlic and the spicy red pepper (if using), and cook until fragrant, about 30 seconds. Add the minced onion and cook until translucent, about 5 minutes.
3. 3Deglaze: If using, add the dry red wine to the pan and scrape up any browned bits from the bottom. Let the wine reduce until the skillet is almost dry.
4. 4Simmer the Sauce: Add the crushed tomatoes, chopped basil, salt, and pepper. Stir everything together. Bring to a low simmer, then reduce the heat to low.
5. 5Develop Flavor: Cook the sauce for an hour, or until it has reduced and thickened. The key is to keep it at a gentle simmer, not a rolling boil, to preserve the tomatoes' fresh flavor.
6. 6Serve: Taste and adjust seasoning as needed. Serve over your favorite pasta, or with meatballs, or on bread.