Ingredients
• Tomatoes: 2.5kg (approx. 5.5 lbs) of Italian peeled tomatoes (e.g., San Marzano or standard Italian peeled) [00:21].
• The Sofrito: 1 carrot (skin on), 1 celery stick, and ½ medium onion [00:50].
• Herbs & Seasoning: A large bunch of fresh basil, extra virgin olive oil, sea salt, and black pepper [01:00].
• Liquid: A small splash of water (only for blending the Sofrito) [03:52].
Cooking Instructions
1. Prepare the Ingredients
• Blend the Tomatoes: Use a hand blender to gently blend the canned peeled tomatoes directly in the can or a bowl until smooth [01:21].
• Creamy Sofrito: Roughly chop the onion, celery, and carrot. Place them in a blender with 7–8 tablespoons of extra virgin olive oil and a splash of water. Blend until it reaches a completely smooth, creamy consistency with no chunks [02:38, 04:16].
2. Cook the Sofrito
• In a cast iron or heavy-bottomed pot over medium-low heat, add 2 tablespoons of olive oil and the creamy Sofrito [05:05].
• Cover with a lid and cook gently for about 10 minutes. Stir occasionally and add a splash of water if it starts to look dry; it should darken in color but not burn [05:23, 06:27].
3. Simmer the Sauce
• Add the blended tomatoes to the pot with the Sofrito. Stir well to combine [07:02].
• Cook on low heat for 1 hour with the lid on to retain moisture [08:34, 09:18].
• Tip: Stir every 10 to 20 minutes to ensure it doesn’t stick [09:11].
4. Season and Finish
• After 1 hour, remove the lid. The sauce should be thick and rich [10:04].
• Add sea salt and a generous amount of black pepper to taste [10:46].
• Add Basil: Turn off the heat or remove the pot from the stove. Tear the fresh basil by hand and stir it into the sauce. Note: Do not boil the basil, as it destroys the delicate flavor [11:26, 12:10].
5. Serving and Storage
• The sauce is ready to use immediately, but for maximum flavor, let it rest or sit overnight [12:17].
• Storage: Store in the fridge for 5–10 days or freeze in airtight containers or Ziploc bags [12:48].