Photo Credit: Lauren Volo
You’ll reach for this all-purpose tomato sauce on the regular. This makes enough to sauce one pound of pasta but it can easily be doubled. It freezes well.
Parmesan Pomodoro Sauce
Makes about 2 cups
2 tablespoons olive oil, plus 2 tablespoons for finishing
2 garlic cloves, smashed and peeled
1 (28-ounce) can whole San Marzano tomatoes, crushed by hand
1 small red onion, peeled and halved
1 carrot, peeled and halved
2 sprigs basil, whole on the stem
2 (2-inch) pieces of Parmesan cheese rind 1 bay leaf
1⁄2 teaspoon kosher salt
In a medium deep skillet or wide saucepan, heat the olive oil over medium heat. Add the garlic and sweat until fragrant. Add the tomatoes and their juices, red onion, carrots, basil, Parmesan rind, bay leaf, and salt. Reduce the heat to low and simmer, stirring often with a wooden spoon, for about 25 minutes. Stir in the remaining olive oil and simmer for an additional 5 minutes.
Allow the sauce to cool to room temperature. Discard the vegetables, basil, and rind. Pass the sauce through a food mill or puree it with an immersion blender and chill completely. The sauce will keep for 4 or 5 days in the refrigerator, or transfer to freezer containers and freeze for up to 3 months.