Classic San Marzano Tomato Sauce

1. Preheat Oven and Prepare Tomatoes

Preheat your oven to 300°F (165°C). While the oven warms up, take the four cans of whole peeled tomatoes and crush them with your hands until the pieces are no larger than 1/2 inch. Transfer about 3 cups of these crushed tomatoes to a sealed container and refrigerate them for later.

2. Cook Garlic and Aromatics

In a large Dutch oven, heat 1/4 cup of extra-virgin olive oil and 4 tablespoons of butter over medium heat. Once the butter has melted, add the minced garlic and cook it until it softens and becomes fragrant, which should take about 2 minutes. Be careful not to let the garlic brown.

3. Add Spices and Tomatoes

Next, add the red pepper flakes and dried oregano to the pot, cooking for about a minute until they release their aromas. Stir in the crushed tomatoes (except the reserved portion), along with the chunks of carrot, halved onion, and a large stem of fresh basil. Lightly season the mixture with kosher salt and freshly ground black pepper, then bring it to a simmer.

4. Slow Cook in the Oven

Cover the Dutch oven with the lid slightly ajar and transfer it to the preheated oven. Allow the sauce to cook for 5 to 6 hours, stirring every 1 to 2 hours. Slow cooking in the oven will deepen the flavor and reduce the sauce to a rich, thick consistency. You'll know it's ready when the sauce has darkened to a deep red and reduced by about half.

5. Finalize and Season the Sauce

Once the sauce is ready, remove it from the oven and discard the onion halves, carrot chunks, and basil stem. Stir in the reserved crushed tomatoes to the sauce, which will add a fresh, bright note to the rich, cooked flavors. If you like, you can also add 1 tablespoon of fish sauce for an extra depth of flavor. Season the sauce with more salt and pepper to taste, stir in 1/2 cup of minced fresh parsley or basil, and finish with a drizzle of extra-virgin olive oil if desired.