- Prep the tomatoes: Bring a large pot of water to a boil, and prepare a bowl of ice water. Cut out the cores of the tomatoes and make a small “X” on the bottoms.
- Blanch the tomatoes: Plunge the tomatoes into boiling water for about 30 seconds. This quick dip will help loosen their skins, so transfer them right after to the bowl of ice water to stop the cooking process.
- Peel and crush: Once the tomatoes are cool, gently peel off the skins. Place the peeled tomatoes into a large bowl and crush them by hand, releasing all their juicy goodness.
- Roast the garlic: Roast the whole head of garlic at 400°F for about 40 minutes, until soft and aromatic. Allow them to cool; then squeeze the soft cloves into a bowl, setting the luscious flavor stage for your sauce.
- Chop the veggies: Dice the onions, carrot, and celery into rough 1/4 inch cubes. These vegetables are your flavor base and will become soft and fragrant when cooked.
- Sauté the mixture: In a large sauce pot over low heat, add the vegetable oil and chopped vegetables. Cook until they are soft and the onions are translucent, about 8-10 minutes.
- Combine flavors: Add the roasted garlic to the sautéed vegetables, stirring well to incorporate that sweet, roasted flavor.
- Season it right: Sprinkle a pinch of salt into the pot and stir. Then, add 1 tablespoon of sugar to balance the acidity of the tomatoes.
- Add the wine: Pour in the red wine and let it reduce by about 2/3, allowing the flavors to concentrate beautifully.
- Add the tomatoes: Stir in the crushed tomatoes, remaining sugar, and additional salt. Let this simmer over medium heat for 15 minutes, letting the flavors meld together.
- Puree the sauce: Using an immersion blender, puree the sauce until slightly chunky, creating a comforting texture that will cling to pasta or bread.
- Finish the sauce: If you’re including meat, sear it before adding to the pot. Bring the sauce to a boil, then reduce heat to low and let it simmer for at least 1 hour (preferably 2 hours) to develop rich flavors.
- Store the sauce: Once cooled, scoop the sauce into airtight containers; refrigerate for up to a week or freeze for up to three months for future deliciousness.
Optional: Serve with freshly grated Parmesan cheese or chopped basil for an extra touch.
Exact quantities are listed in the recipe card below.
