Tomato Basil Recipe

Prepare tomatoes

Bring a medium pot of water to a boil. Score a shallow X on the bottom of each tomato. Prepare an ice bath. Blanch tomatoes in boiling water for 30–45 seconds until skins begin to split, then transfer to ice bath. Once cool, peel, core, and roughly chop the tomatoes. Reserve juices.

Sweat aromatics

Heat 2 tablespoons of the olive oil in a large skillet or sauté pan over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Build the sauce

Stir in the tomato paste and cook 1 minute to remove raw flavor. Add the chopped tomatoes and any reserved juices to the pan. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper flakes if using. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 12–18 minutes, stirring occasionally, until the sauce thickens slightly and flavors concentrate.

Adjust & finish

Taste the sauce and add up to 1/2 teaspoon sugar if the tomatoes are very acidic. Stir in the remaining 1 tablespoon olive oil. Remove from heat and stir in the torn basil leaves. Allow the sauce to rest 2–3 minutes so basil releases aroma but does not overcook.

Combine pasta and sauce: Add the cooked pasta to the skillet with the sauce (or return sauce to a pot first). Toss with the reserved 1/2 cup pasta cooking water a little at a time until the sauce clings to the pasta and reaches desired consistency (you may not need the full amount). If using, stir in grated cheese so it melts into the sauce.

Plate and garnish: Divide pasta among plates or bowls. Drizzle remaining olive oil if desired, tuck whole basil leaves into each serving, and sprinkle with additional grated cheese and a light crack of black pepper. Serve immediately.