The Best Tomato Sauce - Slow Cooked - 5 Hours

Ah, I understand the skepticism—it sounds like tending to a baby for five whole hours! Bless those parents indeed. But fear not, dear reader, for this delightful sauce requires minimal effort and offers rewards far beyond what we deserve. When I first heard about it, I too was dubious. Yet, it's remarkably simple to prepare, and the results are simply divine.

As I mention in the video, the secret lies in using quality ingredients: opt for good canned tomatoes, preferably San Marzano whole peeled tomatoes from Italy, and fresh herbs when required. This sauce keeps splendidly in the fridge for several days and freezes beautifully. Portion it in freezer bags for one or two servings, and you'll always have a delectable homemade tomato sauce at your disposal.

A little confession: I adore a ham and tomato sandwich, and when fresh tomatoes are scarce, I indulge by spreading a generous dollop of this cold sauce on my bread. It's utterly addictive! If anyone inquires, I'll simply call it 'Tomato Jam.'

Give this sauce a try, and you might find your neighbors drawn to your door by the irresistible aroma wafting from your kitchen. Who knows, perhaps a charming encounter is in your future!

Ingredients

4 large cans of Whole Peeled Tomatoes, [28 ounces each]. Try and use San Marzano imported tomatoes from Italy, the brand name may be different.

¼ cup of extra-virgin Olive Oil

4 Tablespoons of Butter

8 cloves of Garlic, minced

1 Teaspoon of Red Pepper Flakes

1 Tablespoon of dried Oregano

1 medium Onion split in half horizontally

1 large Carrot cut into three pieces

1 large stem of fresh Basil

½ Teaspoon Salt

¼ Teaspoon fresh Black Pepper

1 Tablespoon Fish Sauce - added at end*

1/2 cup fresh, chopped Basil - added at end

Oven Temp: 300F - 150C - Gas Mark 2. Oven Rack: Lowest Shelf.

Large ovenproof pot, such as a Dutch oven with a lid.

*Note: This is a rich, thick, delicious sauce and is not very spicy at all. If you're worried, then add only a ½ Tsp of Pepper Flakes (you won't feel any heat). The Fish Sauce is incredible in this. Most regular supermarkets have it available. Use it even though it does not smell good, it adds that umami WOW!

Method

Place tomatoes into a large bowl. With a clean hand, crush the tomatoes. Leave some one inch chunks. Fill just one of your empty tomato cans with the crushed tomatoes. Cover and refrigerate until later.

1. Heat oil & butter over a medium heat. When the butter is melted, add the garlic. Stir for a minute or two, do not let he garlic burn. [If you do, start over.] Add the spices, stir for a minute. Add the large bowl of crushed tomatoes and stir. Add the onion, carrot and large stem of basil. Partially cover and bring to a simmer on stovetop. Once simmering, turn off the heat and place in the oven with the lid slightly ajar.

Your home is about to smell amazing for the next few hours!

2. After one hour, remove from the oven, stir gently and rub off any sauce from the wall of the pot with your spatula or wooden spoon. Return to the oven.

3. Repeat doing this hourly until 5 hours have passed and the sauce is done. Every hour, you will notice the sauce getting thicker and richer.

4. After the 5 hours are up, remove the used veg & basil, discard [or eat some - like I do].

5. Add salt & pepper along with the fish sauce & reserved can of crushed tomatoes, add fresh chopped basil. Stir to combine.

It is now ready to serve with some pasta or any way you would like. This delicious sauce keeps well in the fridge for a few days and it also freezes beautifully in zip-lock bags for months. I hope you love it as I do, I am never without some in my freezer!