Extra Sauce Recipe

Prep aromatics

Finely dice enough yellow onion to measure 1/2 cup. Mince 3 teaspoons garlic. Tear fresh basil leaves until you have about 1/4 cup loosely packed. Measure out spices and tomato paste.

Sweat onion

In a medium saucepan over medium heat, warm 2 tablespoons olive oil until shimmering. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and soft, about 5–7 minutes; do not let it brown.

Add garlic and tomato paste

Add the minced garlic and 2 tablespoons tomato paste to the pan. Cook, stirring constantly, for 30–60 seconds until fragrant and the paste darkens slightly. This step deepens the tomato flavor.

Add tomatoes and seasonings

Pour in the 28 oz crushed tomatoes. Stir in 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes. Bring the mixture up to a gentle simmer over medium-low heat.

Simmer to develop flavor

Reduce the heat to low so the sauce barely simmers. Cook uncovered for 20–25 minutes, stirring occasionally to prevent sticking, until the sauce has thickened slightly and the flavors meld. Taste and add up to 1 teaspoon granulated sugar if the tomatoes taste too acidic.

Finish with basil

About 2 minutes before removing from heat, stir in the torn fresh basil (about 1/4 cup). If using, stir in 1/2 teaspoon lemon juice to brighten the flavor.

Remove the sauce from heat. Stir in 1 tablespoon extra-virgin olive oil for a silky finish. Adjust seasoning to taste with additional salt, pepper, or a pinch more sugar if desired.

Let the sauce cool slightly before transferring to a jar or serving bowl. Garnish with a small chiffonade of fresh basil (about 1 tablespoon = 0.0625 cups). Use immediately as extra sauce for pasta, pizza, sandwiches, or refrigerate in an airtight container for up to 5 days; freeze for up to 3 months.