Nana's Red Sauce ft Chad Sarno

Sauté Aromatics:

• Heat olive oil in a pot over medium heat.
• Add diced onion and bell pepper.
• Sauté until softened, but without getting too much color (caramelization).
• Add thinly sliced garlic and oregano early to release essential oils.

Build Flavor:

• Add chili flakes (optional), salt, and pepper.
• Seasoning early releases water content from the ingredients.

Add Tomatoes and Simmer:

• Add two cans of whole San Marzano tomatoes.
• Add 1/2 can of water.
• Add tomato paste.
• Stir well to combine.
• As the sauce simmers, chop up the tomatoes to release their juices.
• Bring to a simmer on low heat, then cover with a lid.
• Stir frequently (every 5-15 minutes).

Simmer and Reduce:

• Simmer for 45 minutes to 1.5 hours, or until the sauce has thickened and reduced.
• The slow cooking process concentrates the flavors and sweetness.

Blend (Optional):

• Use a handheld blender to pulse the sauce to your desired consistency.
• The chef prefers a coarse sauce with texture, not a smooth sauce.

Final Seasoning and Finishing:

• Taste the sauce and add more salt and pepper to finish.
• Remove from heat.
• Add a bit of olive oil to the end.
• Stir in coarsely chopped fresh basil.

Storage:

• The sauce can be stored in jars in the fridge for up to 5 days or canned for longer storage.