This pasta sauce pairs beautifully with my ricotta gnocchi and all fresh pasta
This is a very robust sauce with a lot of flavor and once it comes out of the oven you can literally use it right then, but I love this tomato sauce because it stores so well. You can actually freeze portions of it and thaw them whenever you’ve made some fresh pasta.
Your ingredients. I also have the recipe as I've written it down below in case you're confused by anything in the recipe.
2 (28-ounce) cans whole peeled tomatoes (yes, whole. Don’t worry, you get to squish them yourself)
2 ounces extra-virgin olive oil
2 tablespoons butter
4 cloves minced garlic
1 teaspoon dried oregano
1 medium carrot, broken into chunks
1/2 medium onion (whole, if possible)
9 leaves fresh basil
1 Tablespoon kosher salt (add to taste as needed)
Dump your two cans of tomatoes into a large metal bowl (larger is better). Squish tomatoes until no chunks larger than a dime remain. Reserve about 1 1/2 cups (12 oz) of squished tomatoes in the fridge, for addition after cooking. Heat olive oil and butter in your stockpot (of at least 3 quarts, and oven-safe), until butter is melted. Add minced garlic and cook until soft on low heat. Add tomatoes, oregano, carrot, onion, basil, and salt to the pot, and stir to combine. Bring to a simmer (small bubbles in the sauce).
Preheat oven to 300F. Once hot, place the stockpot into the oven on a middle rack. Cook for 4-6 hours, stirring once every half hour. You should see it browning on the top when you stir, but not burning. If you see blackened bits at the top, turn down the oven a bit. Once your sauce has reduced by about half, remove from the oven, and return to a simmer on the stovetop. Take out the onion and carrot and add the reserved tomatoes, and kosher salt, as needed. Serve on fresh pasta, if possible!