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.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Dinner
- Cuisine: Italian