Basic Italian dishes are beautiful in their simplicity. All the ingredients are used to the absolute maximum of their potential, and no element goes to waste. For example, a classic pasta alla carbonara even makes exceptional use of the pasta water! Today's recipe is a pasta sauce so simple, fresh, and flavorful, that you might just forget about pre-made sauces altogether (if you haven't already).

Photo from The Paupered Chef

Photo from The Paupered Chef
Since this recipe relies on only a handful of ingredients for its taste, it's important to get the best ingredients possible! As such, it's recommended that you make this sauce with San Marzano tomatoes, a variety of plum tomatoes which have a bolder, sweeter flavor and fewer seeds. (Had I not been gifted a whole slew of home-grown tomatoes from a friend, I would have done the same!)

Photo by The Paupered Chef

Photo by The Paupered Chef

Tips and Tricks

  • If you prefer a completely smooth tomato sauce, leave all of your veggies and herbs whole and remove them from the sauce prior to serving. If you do this, the cooking time will probably increase to about 2 hours. 
  • Refrigerated, this tomato sauce will last about 1-2 weeks. If you freeze it, it should keep for up to 6 months!

Photos from The Paupered Chef

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