Pint Of Sauce Recipe

Sweat onion and garlic

Heat a medium saucepan over medium heat. Add the olive oil. When the oil shimmers, add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and soft, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown the garlic.

Add tomato paste

Stir in the tomato paste and cook 1–2 minutes, stirring constantly, to remove the raw paste flavor and deepen the color.

Add tomatoes

Pour the canned whole peeled tomatoes into the pan. Break the tomatoes up with a wooden spoon or potato masher (or crush them in a bowl before adding) until you have a chunky but saucy texture.

Add liquids and seasonings

Add the water or stock, dried oregano, dried basil, crushed red pepper flakes (if using), granulated sugar, salt, and black pepper. Stir to combine.

Bring the sauce to a gentle simmer over medium-low heat. Reduce the heat to maintain a low simmer and cook, uncovered or partially covered, stirring occasionally, for 20–30 minutes until the sauce has thickened and flavors have concentrated. If the sauce becomes too thick, add up to another 1/4 cup water or stock to reach desired consistency.

Taste and adjust seasoning toward the end of cooking: add more salt, sugar, or red pepper flakes as desired.

If you prefer a very smooth sauce, use an immersion blender directly in the pot (carefully) to purée to your preferred texture, or transfer in batches to a blender and purée, then return to the pot.

Swirl in the butter, if using, and tear in the fresh basil leaves. Stir until butter is melted and basil is wilted. Simmer 1–2 more minutes to meld flavors.

Remove from heat. Let the sauce cool slightly, then transfer to a clean pint jar (16 fl oz) or an airtight container. The recipe yields approximately one pint of sauce (roughly 14–16 fl oz finished after cooking and settling).