Ingredients
Equipment
Method
Instructions
- Open the can of San Marzano tomatoes and pour the contents into a blender or food processor. If you prefer a chunkier sauce, you can skip this step or pulse the tomatoes just a few times.
- Add the sea salt to the tomatoes in the blender. Blend until you reach your preferred consistency, whether smooth or a bit chunky.
- Transfer the blended tomatoes to a medium-sized pot. Bring the mixture to a gentle simmer over medium heat. Stir occasionally to prevent sticking.
- Once the sauce begins to simmer, add the chiffonade fresh basil leaves. Stir well to combine the flavors and continue to simmer the sauce for about 15-20 minutes.
- After simmering, taste the sauce. Feel free to adjust the salt if needed or add more fresh basil for an extra burst of flavor.
Notes
- Store in an airtight container in the fridge for up to one week.
- For longer storage, freeze the sauce in freezer-safe bags for up to three months.
- Feel free to customize with spices like oregano or red pepper flakes.