Photo by Alex Lau
The little black dress of Italian American cooking—get the recipe for the stuffed shells here.
Recipe information
Yield
Makes about 5 cups
Ingredients
¼ cup olive oil
1 small onion, finely chopped
4 garlic cloves, thinly sliced
2 sprigs basil
2 (28-oz.) cans whole peeled tomatoes
Preparation
Step 1
Heat oil in a medium heavy pot over medium. Cook onion, stirring occasionally, until very soft, 8–10 minutes. Add garlic and cook, stirring occasionally, until very soft, about 5 minutes; stir in basil. Add tomatoes, crushing with your hands as you go; season with salt and pepper and bring to a simmer. Reduce heat; simmer gently, stirring occasionally, until sauce is thick, about 1 hour. Season with salt and pepper. Let cool.
Do Ahead
Step 2
Sauce can be made 1 week ahead. Cover and chill, or freeze up to 3 months.
Recipe notes
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