Ingredients:

  • 1/4 cup Extra Virgin Olive Oil
  • 4 large cloves Garlic, sliced thinly or lightly smashed
  • 2 (28 oz) cans Canned Whole Peeled Tomatoes (San Marzano D.O.P. preferred)
  • 1/2 cup Water (or Pasta Cooking Water)
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • Pinch (1/4 tsp) Granulated Sugar (optional, to balance acidity)
  • 1/2 cup fresh Basil Leaves, lightly packed, torn or chopped
  • 1 Tbsp Unsalted Butter (optional, for richness and sheen)

Instructions:

  1. Prepare the Garlic: Peel and thinly slice the garlic. Set aside the salt, sugar, and tomatoes.
  2. Heat the Oil: Place the heavy-bottomed pot or Dutch oven over medium-low heat. Add the olive oil.
  3. Bloom the Garlic: Add the sliced garlic to the warm oil. Cook gently for 5–7 minutes, stirring occasionally, until the garlic is fragrant and pale gold. Do not let it brown or burn, as it will turn bitter.
  4. De-glaze/Infuse: If using, add a small splash (1-2 Tbsp) of water or wine to stop the cooking and intensify the garlic flavour.
  5. Add Tomatoes: Pour both cans of whole peeled tomatoes into the pot. If using whole tomatoes, crush them vigorously with your hand or a potato masher directly in the pot.
  6. Rinse the Cans: Add the 1/2 cup of water/pasta water to one of the empty tomato cans, swirl to catch residual tomato, and add this to the pot.
  7. Initial Seasoning: Stir in the salt, pepper, and the pinch of sugar (if using).
  8. Simmer: Bring the sauce to a gentle simmer, then immediately reduce the heat to low. The sauce should only bubble occasionally. Cook, uncovered, for 30–35 minutes, stirring every 10 minutes to prevent sticking. The colour should deepen slightly, and the sauce should thicken.
  9. Adjust Consistency (Optional): If you prefer a very smooth sauce, use an immersion blender for 30 seconds or pass the sauce through a food mill. For a classic Pomodoro, leave it chunky.
  10. Final Seasoning and Enriching: Remove the pot from the heat. Stir in the fresh basil leaves. If using, whisk in the tablespoon of cold butter for richness and a lovely sheen.
  11. Taste Check: Adjust salt, pepper, or sugar one final time. The flavour should be bright, sweet, and perfectly balanced.
  12. Serve: Toss immediately with fresh, hot pasta or use as directed in your chosen recipe.