Ingredients:

  • 1/4 cup (60 ml) Extra Virgin Olive Oil, high-quality
  • 5 large cloves Fresh Garlic, peeled and thinly sliced
  • 1/4 teaspoon Dried Chilli Flakes (Peperoncino), or to taste
  • 2 x 28-ounce (794g) cans Whole Peeled Tomatoes, preferably San Marzano D.O.P.
  • 1 teaspoon Fine Sea Salt, plus extra for final seasoning
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/2 teaspoon Granulated Sugar (optional, for balancing acidity)
  • 1/2 cup packed (120 ml) Fresh Basil Leaves, torn

Instructions:

  1. Warm the Oil: Place the heavy-bottomed saucepan over low heat. Add the olive oil.
  2. Infuse the Garlic: Add the thinly sliced garlic and chilli flakes to the oil. Cook gently for 5–8 minutes, stirring occasionally. Crucial Visual Cue: The garlic must be pale golden and fragrant, not browned or burned.
  3. Prepare the Tomatoes: Open the cans of whole peeled tomatoes. Using your hands over a bowl (or directly in the saucepan), crush the tomatoes thoroughly. Reserve any excess canning liquid.
  4. Add Tomatoes and Seasoning: Pour the crushed tomatoes and their juice into the pan. Stir well to combine with the fragrant oil and garlic.
  5. Balance the Flavour: Stir in the sea salt, black pepper, and sugar. The sugar is simply there to round out the natural acidity of the tomatoes.
  6. Slow Simmer: Bring the sauce to a gentle simmer. Reduce the heat to the lowest setting possible (just enough to maintain a very gentle bubble). Partially cover the pan with a lid (allowing steam to escape).
  7. Cook for Depth: Simmer for 45–60 minutes, stirring every 10–15 minutes to prevent sticking. The sauce will reduce significantly (by about 25%), darken in colour, and the oil will start to separate slightly.
  8. Final Seasoning and Herbs: Remove the pan from the heat. Taste the sauce and adjust the salt and pepper as needed. If the sauce is too thick, stir in a splash of hot water or reserved canning liquid.
  9. Stir in Basil: Tear the fresh basil leaves roughly with your hands and stir them through the hot sauce.
  10. Rest and Serve: Allow the sauce to rest for 5 minutes before serving over warm pasta or using it as a base for other dishes.