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Tomato Basil Sauce


  • ¼ cup extra virgin olive oil
  • 1 tin of whole peeled San Marzano tomatoes, 28 fl. oz. /796 ml, crushed by hand
  • 1 medium size onion or ½ medium size onion and 1 shallot chopped
  • Handful of fresh basil
  • Salt/pepper to taste


  • In a hot medium sized pot, add the oil, when hot (not smoking) add onions and shallots. (Med/high heat)
  • Sweat until fragrant and translucent, stirring occasionally
  • Add the crushed tomatoes, stir and bring to a boil.
  • Once it comes to a boil, reduce the temperature to a simmer
  • Place the lid on the pot with a small vent left open
  • Reduce the sauce until desired consistency is reached, stirring occasionally, about 20 minutes
  • Add salt/pepper to taste and the basil torn into shreds.
  • Stir and this sauce is ready to enjoy!
  • Toss with your favorite pasta and serve with extra sauce, parmigiano Reggiano cheese and crushed chili peppers.