A smooth, chunkless tomato sauce acts as a silky cloak allowing the full flavour of tomatoes to shine through. When a cooked sauce is pureed it results in a deep, mellow flavour as if you added cream to it. It's an essential addition to your menu of sauces. You'll need two items. Superior-quality canned tomatoes like San Marzano and a fresh extra virgin olive oil. No jarred version of this sauce can beat the DIY flavour of this recipe. Use your sauce for ravioli, gnocchi, large tubed pastas and on all your pizzas. It's also a wonderful gravy-like topping for sausages, meatloaf and eggs, too. 

Why add EVOO to the sauce?

When cooking homemade tomato sauce, EVOO is every home chef's secret. This fresh ingredient disperses oil throughout the sauce, "emulsifying" the water and oil for a deliciously, silky mouthfeel. While on its own, fresh EVOO adds considerable flavour, it also mellows out the natural acidity, sometimes bitter taste of canned tomatoes. And not to be ignored, EVOO stops a sauce from becoming too thick or dry while it thoroughly combines other flavours in the sauce, even basic seasoning. 

2 large cans whole San Marzano tomatoes
1/4 cup EVOO extra virgin olive oil (or substitute half with Garlic EVOO)
Salt and pepper to taste
1/4 tsp dried red pepper flakes (more to taste)

Note: You can reduce the recipe by half for smaller quantity or refrigerate extra in a covered container.

Heat EVOO in a large pot over medium heat. Using your hands crush tomatoes into small pieces before placing in pot with EVOO. Place canned tomatoes into a large pot, crushing them into smaller pieces before placing in pot. Add salt and pepper to taste. Simmer the sauce for about 20-30 minutes, stirring occasionally. This will help the flavours meld together and slightly thicken the sauce. Remove the saucepan from the heat and let it cool for a few minutes. Using an immersion blender, blend the sauce directly in the saucepan until smooth. Season with additional salt and pepper as desired. 

Tips for pasta: Cook your pasta according to package directions to almost al dente. Drain and reserve a 1/2 cup pasta water. Add pasta to pot with tomato sauce. Stir gently until all pasta shapes are covered with sauce. If too thick, add a small amount of pasta water for desired consistency. Simmer for 3 to 5 minutes, stirring occasionally.