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Slow-Cooked Tomato Sauce

This tomato sauce is made by gently simmering ripe tomatoes and aromatics to develop deep, layered flavors. The process involves slow roasting or stovetop simmering until the tomatoes break down into a thick, vibrant red sauce with a rich, smooth texture.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs ripe tomatoes chopped
  • 4 cloves garlic minced
  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • to taste salt
  • to taste black pepper
  • 1 pinch baking soda optional, to reduce acidity
  • 1-2 tbsp tomato paste optional, for richness
  • fresh basil basil whole leaves, added at the end

Equipment

  • Large wide saucepan or skillet
  • Wooden spoon or spatula

Method
 

  1. Heat olive oil in a large wide saucepan over low to medium heat until shimmering.
  2. Add the finely chopped onion and cook gently, stirring occasionally, until it becomes translucent and soft, about 5 minutes. The onion should smell sweet and look slightly glossy.
  3. Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it burn—garlic should release a warm aroma and turn golden at the edges if cooked a tad longer.
  4. Pour in the chopped ripe tomatoes and stir well, ensuring they are coated with the garlic and onion mixture. As the tomatoes start to heat up, they will release their juices, creating a vibrant red base.
  5. Allow the mixture to simmer gently, stirring occasionally to prevent sticking. The tomatoes will begin to break down, soften further, and you'll notice the sauce thickening after about 20 minutes.
  6. If the sauce feels too tangy, sprinkle in a pinch of baking soda to mellow the acidity—listen for a gentle fizz and watch the sauce turn darker and richer.
  7. Stir in a tablespoon or two of tomato paste to deepen the flavor and add a velvety texture, along with some salt and pepper to taste. Continue simmering for an additional 20-30 minutes, stirring occasionally.
  8. Once the sauce has thickened to your liking and the flavors have melded beautifully, tear fresh basil leaves and stir them in at the end. The aroma should be fragrant and inviting, with a bright pop of herbal freshness.
  9. Remove from heat, taste the sauce, and adjust seasoning if needed. It should be thick, smooth, and bursting with layered tomato flavor, perfect for spooning over pasta or serving as a dip.

Notes

Stir gently as the sauce simmers to prevent burning. For a chunkier sauce, leave some tomato pieces larger. For a smoother sauce, blend after cooking if desired.