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Prep time
5 minutes
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Cook time
1 hour
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Serves
4
Author Notes
A classic staple I make on repeat is my go-to homemade tomato sauce. Making it from scratch is so easy, fresh and flavorful you will never want to buy it in a jar again.
—ZezzaCooks
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Ingredients
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28 ounces
canned San Marzano whole tomatoes
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8 pieces
fresh basil leafs, torn into small pieces
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5
garlic cloves, mined
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1/2 tablespoon
red pepper flakes
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1
whole carrot, peeled
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2 tablespoons
butter
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2 tablespoons
olive oil
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1/2 cup
freshly grated parmesan cheese
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1
parmesan rind
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1 tablespoon
salt
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1 teaspoon
pepper
Directions
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In a dutch oven or large pot add olive oil bring to medium heat. Add in freshly chopped garlic and sauté for 2 minutes or until fragrant. Be careful not to burn or brown the garlic. Add in red pepper flakes and sauté for another 1 minute.
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Add in whole peeled canned tomatoes and blend with an emulsion blender. Note: If you do not have an emulsion blender crush the tomatoes by hand before adding to pot.
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Add in the whole peeled carrot and parmesan rind to sauce. Bring heat down to low and simmer for 1 hour.
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Remove & throw away the parmesan rind and carrot from the sauce.
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Add in butter, basil & season with salt and pepper. Top with freshly grated parmesan cheese and serve over noodles.
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