(On Cooking) #1 The Perfect Pasta Sauce

During my first marathon training block, I meal prepped a pasta dinner nearly every week. This led me to refine the art of making the perfect pasta sauce.

The key is to use peeled San Marzano tomatoes (canned) and use a potato masher to crush the tomatoes. Then, after cooking the garlic in olive oil, pour in the crushed tomatoes, add tomato paste and herbs/spices, and simmer. Stirring in regular intervals ensures the sauce doesn't get stuck to the bottom.

The pot you use is also important. I use an old Le Creuset cast iron dutch oven that my grandmother gave me and it works great. 

Adjusting the heat throughout ensures the sauce breaks down and thickens appropriately. Start by heating the olive oil over medium-low heat (4), then reduce heat to low (2). Add minced garlic and let it infuse the oil for 1 minute or until fragrant. Pour in crushed tomatoes and add tomato paste, adjust heat to medium (5) immediately, wait for sauce to begin simmering, then adjust heat to medium-low (2-4). Check on sauce regularly to ensure it is still simmering and not burning.

PERFECT PASTA SAUCE RECIPE:

Ingredients:

  • 56 oz San Marzano peeled tomatoes (2 cans)
  • 3 oz tomato paste (~1/4 cup)
  • 2 garlic cloves, minced
  • 1 tsp Kosher salt
  • 1 tsp Tomato Salt (or additional tsp Kosher salt)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 2 bay leaves
  • 1/4 cup olive oil
  • Fresh basil (optional)
Equipment:
  • 6.5 qt. dutch oven with lid
  • Potato masher
  • Wooden spoon
  • Ladle
  • 32 oz. mason jar

Steps:
  1. Heat 1/4 cup olive oil in dutch oven over medium-low heat (4)
  2. Peel 2 garlic cloves
  3. Combine two cans of peeled tomatoes in mixing bowl and use potato masher to crush tomatoes
  4. Reduce heat to low, and add 2 minced garlic cloves, stirring constantly with wooden spoon until fragrant
  5. Pour in crushed tomatoes and 3 oz tomato paste and adjust heat to medium (5)
  6. Once sauce begins simmering, adjust heat to medium low (2-4) and add 1 tsp Kosher salt, 1 tsp tomato salt, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp red pepper flakes, and 2 bay leaves. Cover the sauce with lid, leaving small gap for air to escape
  7. Cook for 90-120 min, stirring frequently (at least every 15 minutes). Adjust heat as appropriate (between 2-4). Taste test sauce halfway through and season to taste.
  8. Once sauce has reduced and thickened, add fresh basil, and stir for 1-2 min. Remove from heat, allow to cool, and use ladle to pour sauce into Mason jar.
  9. Enjoy!






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