Score a shallow X at the base of each tomato. Bring a pot of water to a rolling boil. Prepare an ice bath. Submerge tomatoes in boiling water for 30–60 seconds until skins begin to split, then transfer immediately to the ice bath. Once cool, peel off skins, core, and roughly chop tomatoes.

If using canned tomatoes instead of fresh, skip blanching and roughly crush 28 oz (about 800 g) canned whole tomatoes by hand or with a spoon; you can drain a little if very watery.

Cook Aromatics

Sauté Onion

Heat olive oil in a medium saucepan over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 6–8 minutes; do not let it brown.

Add Garlic

Add minced garlic and cook for 30–60 seconds until fragrant, stirring to prevent burning.

Build Sauce

Combine Tomatoes & Paste

Add the chopped (or crushed) tomatoes and tomato paste to the pan. Stir to combine, breaking up large pieces of tomato with the back of a wooden spoon.

Add Liquids & Seasonings

Pour in the water or vegetable stock and the red wine (if using). Add dried oregano, dried basil, bay leaf, sugar, salt, and black pepper. Stir to incorporate.

Simmer

Bring the sauce to a gentle simmer, then reduce heat to low. Partially cover the pan and simmer gently, stirring occasionally, for 25–35 minutes until the sauce thickens and flavors concentrate. If the sauce reduces too quickly, add a splash of water. Taste and adjust salt and sugar as needed.

Finish & Serve

Remove Bay Leaf & Blend (optional)

Remove and discard the bay leaf. For a smoother sauce, use an immersion blender to puree to desired consistency or transfer to a blender in batches (be careful with hot liquid).

Add Fresh Basil

Stir in torn fresh basil leaves, then simmer 1–2 minutes more to release aroma. Adjust seasoning and finish with a drizzle of olive oil if desired.

Serve warm with pasta, use as pizza sauce, or cool and store in the refrigerator for up to 5 days or freeze for up to 3 months.