Oven Roasted Red Sauce
This deeply flavorful, six-hour tomato sauce develops a rich sweetness and incredible depth, perfect for pasta, pizza, or as a base for countless other dishes. Its slow simmer unlocks the natural sugars and complexities of the tomatoes
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Ingredients
Instructions
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Adjust oven rack to lower position and preheat oven to 300°F (165°C).
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Using your hands or an immersion blender, crush the tomatoes by squeezing them in your fingers until pieces no larger than 1/2-inch remain.
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Heat olive oil and butter over medium heat in a large Dutch oven until butter is melted. Add garlic and cook, stirring, until softened and fragrant but not browned, about 2 minutes.
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Add pepper flakes and oregano and cook, stirring, until fragrant, about 1 minute.
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Add 1-1/2 cans of tomatoes (reserving the other half can in the refrigerator for later), carrot, onion, and basil, and stir to combine.
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Season lightly with salt and pepper. Bring to a simmer over medium-high heat.
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Cover Dutch oven with lid slightly ajar and transfer to oven.
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Cook, stirring once every 2 hours repeating 3 times for 5-6 hours total time, stirring in the browned bits on the edges until reduced just short of half and darkened to a deep red color.
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Remove from oven. Using tongs, discard onion halves, carrots, and basil stems.
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Add reserved tomatoes to sauce and stir to combine.
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Add fish sauce, if using. Season generously with salt and pepper and stir in minced herbs along with additional olive oil as desired.
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Serve immediately, or allow to cool at room temperature, transfer to airtight containers, and refrigerate for up to 1 week. Sauce can also be frozen in sealed containers for up to 6 months.
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To reheat, warm very gently in a saucepan with 1/2 cup water or stock, stirring until it heats through.
Note
**This is a bulk recipe designed to make once to last for 6-7 meals. You can also use smaller retail cans (28oz) and you will need 8 cans in that case
