Ingredients:

  • 2.2 lbs (1 kg) ripe tomatoes (Roma or San Marzano are ideal), roughly chopped
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional, for a little kick)
  • 1 teaspoon granulated sugar (adjust to taste)
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5-7 minutes. Add garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
  2. Add chopped tomatoes, oregano, sugar, salt, and pepper to the pot. Stir well to combine.
  3. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 45 minutes to 1 hour, stirring occasionally, until the tomatoes are very soft and have broken down.
  4. If you want a perfectly smooth sauce, use an immersion blender to blend the sauce directly in the pot until smooth. Alternatively, carefully transfer the sauce to a regular blender in batches and blend until smooth (vent the lid to prevent explosions from the steam).
  5. For an ultra-smooth passata, pour the blended sauce through a fine-mesh sieve or food mill, pressing down on the solids to extract as much sauce as possible. Discard the solids.
  6. Taste the passata sauce and adjust seasoning with salt, pepper, and sugar as needed.
  7. Garnish with fresh basil (if using) and serve or store.