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The Best Italian-American Tomato Sauce
Ingredients
  • 4 (28-ounce) cans whole peeled tomatoes, preferably imported D.O.P. San Marzano tomatoes (see note)
  • ¼ cup extra-virgin olive oil, plus more for finishing
  • 4 tablespoons butter
  • 8 cloves garlic, minced (about 3 tablespoons)
  • 1 teaspoon red pepper flakes
  • 1 tablespoon dried oregano
  • 1 medium carrot, cut into large chunks
  • 1 medium onion, split in half
  • 1 large stem fresh basil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon fish sauce, such as Red Boat (optional)
  • ½ cup minced fresh parsley or basil leaves (or a mix of the two)
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