Extra Sauce Recipe

Sweat aromatics

Place a medium saucepan over medium heat and add the olive oil. When oil shimmers, add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes. Do not brown.

Add garlic and tomato paste

Add the minced garlic and tomato paste to the saucepan. Cook, stirring constantly, for 30–45 seconds until fragrant and the paste darkens slightly.

Add tomatoes and simmer

Stir in the tomato passata and 1/4 cup water, bring to a gentle simmer, then reduce heat to low. Simmer uncovered, stirring occasionally, for 12–15 minutes to thicken slightly and develop flavor.

Season and taste

Stir in the sugar, salt, black pepper, dried oregano, dried basil, and red pepper flakes (if using). Continue to simmer on low for another 5 minutes to allow the dried herbs and spices to hydrate and meld.

Acid adjust

Remove the pan from the heat briefly and stir in the red wine vinegar (or lemon juice). Taste and adjust: add up to 1/2 tsp more salt or 1/2 tsp more sugar if needed to balance acidity and sweetness.

Mount with butter and herbs

Off the heat, swirl in the cold butter pieces one at a time until the sauce becomes glossy and slightly thicker. Stir in the torn fresh basil leaves if using.

Optional blend and serve

For a smoother texture (optional), use an immersion blender to purée the sauce in the pan for 10–20 seconds to your desired smoothness. Serve warm as extra sauce for pasta, pizza, sandwiches, or as a dipping sauce, topped with grated Parmesan if desired.

Storage

Allow sauce to cool to room temperature, then transfer to an airtight container. Refrigerate for up to 5 days or freeze in portions for up to 3 months. Reheat gently on the stovetop.