Recipe courtesy of Robert Irvine

Tomato Sauce

Name: Tomato Sauce
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Ingredients: 5 cups whole San Marzano tomatoes, plus the liquid from the can; 1/2 cup diced yellow onion; 1/2 cup extra-virgin olive oil; 8 cloves garlic; 2 tablespoons fresh basil, chopped; 2 tablespoons fresh oregano, chopped; 1 tablespoon kosher salt; 2 teaspoons freshly ground black pepper; 2 tablespoons grapeseed oil; 3 cups diced San Marzano tomatoes

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Level: Easy

Total: 45 min
Active: 30 min

Yield: 6 servings

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Ingredients

5 cups whole San Marzano tomatoes, plus the liquid from the can

1/2 cup diced yellow onion

1/2 cup extra-virgin olive oil

8 cloves garlic

2 tablespoons fresh basil, chopped

2 tablespoons fresh oregano, chopped

1 tablespoon kosher salt

2 teaspoons freshly ground black pepper

2 tablespoons grapeseed oil

3 cups diced San Marzano tomatoes

Directions

Special equipment:

an immersion blender

Combine the whole tomatoes, onion, olive oil, 4 cloves of the garlic, the basil, oregano, salt and pepper in a 2-gallon container or large pot and puree with an immersion blender until smooth.

Heat a large saute pan over high heat until it begins to smoke. Reduce the heat to medium, add the grapeseed oil and the remaining 4 cloves garlic and quickly saute. Add the diced tomatoes and saute for 1 to 2 minutes. Add the pureed tomato sauce and bring to a simmer. Cook for 15 minutes and then remove from the heat. Bring back to a simmer when you are ready to serve.