- cal. (kcal) 60
- Yield: 12 to 13 cups (24 to 36 1/2-cup servings)
- Prep: 15 mins
- Cook: 1 hr 35 mins
- In a large pot, heat 1/3 cup extra-virgin olive oil over medium-high. Add 20 small peeled cloves garlic and cook until soft, about 5 minutes. Add 4 cans (28 oz each) good-quality peeled plum tomatoes in juice and 6 cups water, stir and bring to a boil. Reduce heat and simmer, uncovered, until sauce clings to a wooden spoon, about 1 1/2 hours. Stir in 15 basil leaves and crush tomatoes with back of spoon. Season with 1 tbsp plus 2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and add enough red wine vinegar to achieve your desired acidity (we used 2 tsp). Store, covered, in the fridge for up to 1 week or freeze up to 3 months.
- If you're going to puree the Tomato Sauce, do it before you cook it; you'll get a brighter red color.
- Recipe courtesy of Live to Eat by Michael Psilakis.