Batch recipe; makes 45 4 oz servings or 60 3oz servings
Course Main Course
Cuisine Italian
Keyword Volume Recipes
Prep Time 25 minutesminutes
Cook Time 2 hourshours30 minutesminutes
Servings 6Quarts
Ingredients
1#10 canwhole San Marzano tomatoescertified D.O.P. if possible
1#10 cantomato sauce
14oztomato paste
1cupextra-virgin olive oil
4large onionschopped fine
25-30garlic clovespeeled and slivered
2teaspoonscrushed red pepper flakes
1tablespoonkosher salt
4fresh basil sprigslarge
1tablespoondried oreganomore to taste
2tablespoonsherbes de Provence or Italian seasoning
1cupfresh parsleyminced
1cuppowdered parmesan
Instructions
Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
In a large brazier, heat the oil over medium heat. When shimmering hot, add onions. Saute till light gold. Add garlic and saute a few minutes longer until fragrant..
As soon as garlic is sizzling (do not let it brown), add all the tomatoes and reserved tomato water. Add red pepper flakes, oregano, and salt. Stir.
Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil.