Tomato Sauce

Recipes from 8/26/17 by Chef Michelle Bernstein


4 (28 ounce) cans whole peeled San Marzano DOP tomatoes, 

3 tablespoons extra virgin olive oil

4 tablespoons butter

5 garlic cloves, minced

½ teaspoon red pepper flakes

1 teaspoon dried oregano

1 carrot, cut into large 1-2 inch chunks

1 medium onion, peeled, split in half

1 teaspoon sugar

2 inch rind of parmesan 

1 large stem basil


Preheat your oven to 300°F.  Crush tomatoes by hand completely until they are tiny ¼ inch pieces, removing and discarding tough centers, if possible. 


Heat the oil and butter in a large Dutch oven over medium heat.  Add the garlic and cook until soft.  Add pepper flakes, oregano and cook for 1 minute. 

Add tomatoes, carrots, onion, sugar, parmesan rind and basil.  Stir and season lightly with salt and pepper.  Bring to a simmer over high heat.


Cover slightly ajar and place in the oven, stirring every hour for 5 hours, reduce the heat if the sauce bubbles rapidly.  Remove from the oven; discard the onion, carrot, parmesan rind and basil.

Season to taste.