Ingredients
Scale
- 1 35oz canned tomatoes Cento San Marzano Peeled Tomatoes
- ¼ cup extra virgin olive oil
- 1 small onion finely diced
- 3 cloves garlic finely minced
- 10 basil leaves chopped
- ½ tsp dried oregano
- ½ tsp crushed red pepper
- ½ tsp sugar
- salt & black pepper to taste
Instructions
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Empty the tomatoes from the can and the reserved juices and place in a large bowl. Crush the tomatoes using your hands, discard any hard stem ends. Set aside.
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In a large pot on med heat, add the oil and red crushed pepper and cook for 30 second to 1 min. Next add the chopped onions and garlic, cook until soft 2-3 mins.
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Add in the tomatoes and reserved juices, along with all the spices. Add salt and pepper to taste and give it one final stir. Lower the heat to med/low cover pot with lid and let the sauce cook for 15-20 mins. Enjoy!
Notes
- Try to use the brand Cento San Marzano Peeled Tomatoes for this recipe because this is whats going to give you the same taste as Roas.
- Feel free to +/- the sugar because not all tomatoes are created equally and acidity might be different for each canned tomatoes.
- You can let the sauce simmer on med/low heat up to an hour if you have time, but 20 mins is good enough.
- Once sauce is completely cooled, transfer into ziplock bags and place in freezer, good for 3-6 months.
- If you want the sauce to be smoother in consistency, run the immersion blender a few times and blend until you have the desired consistency.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Cuisine: Italian
Keywords: pasta sauce, raos sauce, raospasta, red sauce, spicy sauce