J Dub’s All Day Red Sauce is beyond divine. Yes, I am sure you are thinking you don’t have all day to spend making a red sauce. BUT, it only takes 15 minutes or LESS from start to finish to get it prepped for its long stay in the oven. Then, you are free while it is caramelizing into Heaven in the oven. Did I say this is unbeatable? If you work from home, this is a piece of cake. If you don’t, you can knock this out on a weekend or weeknight while you do homework with your kids, laundry, or yard work. I use it as pizza sauce, the foundation for my spaghetti and meatballs, and for my chicken parmesan. You need this recipe in your life.
4 (28 ounce) cans whole peeled tomatoes
1/4 cup extra virgin olive oil
4 tablespoons butter
8 cloves of garlic minced
1 teaspoon red pepper flakes
1 tablespoon dried oregano
2 medium carrots, cut into large chunks
1 medium onion peeled and cut in half
4 large stems of fresh basil
Kosher salt and freshly ground pepper
1 tablespoon fish sauce (Red Boat)
1/2 cup minced basil and parsley, combined
- Adjust your oven rack to lower position and preheat oven to 300 F. You will probably need to remove the other racks depending on size of your dutch oven.
- Pour tomatoes and juice into large bowl and crush with your hands or an emulsion blender until tomatoes are no bigger than 1/2 inches.
- Transfer 3 cups of the tomato mixture to another sealable container and place in fridge until you are ready for this later in the day.
- Heat olive oil and butter in a large Dutch oven until butter is melted. Add garlic and cook until fragrant and softened, about 2 minutes.
- Next, add pepper flakes and oregano and cook another minute.
- Pour in the tomatoes.
- Add carrot, onion and basil and stir to combine.
- Season lightly with salt and pepper and bring to a simmer over high heat.
- Cover Dutch oven, but leave lid slightly ajar and transfer to oven.
- Allow sauce to cook in oven and stir ever 1 to 2 hours until reduced by half and a rich deep red in color. This usually takes 5-6 hours. I turn my oven down to 275 F at the 4 hour mark to keep mixture from getting to bubbly.
- Remove from oven and using tongs discard the onion halves, carrots, and basil stems.
- Add the reserved tomatoes you placed in fridge earlier and season generously with salt and pepper.
- Add fish sauce. YES, do it.
- Stir in minced herbs and additional olive oil as desired.
- Serve immediately with chicken parmesan, spaghetti and meatballs, or your favorite pizza.
- Alternatively, allow the sauce to come to room temperature, place in air tight container and store for 1 week refrigerated, or freeze for 6 months.
- If freezing, to reheat, warm very gently in sauce pan with 1/2 cup water, stirring until heated through.
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