The Best San Marzano Tomato Sauce

So simple, plus a special secret on how to add even more flavor. 

INGREDIENTS 

• 1 28 OZ jar of San Marzano Whole Peeled Tomatoes 
• 1/2 sweet white onion, diced extra small 
• 4 cloves of garlic, roasted in skin 
• Salt and pepper to taste 
• 1/3 stick unsalted butter 
• Fresh basil 
• Olive oil 

DIRECTIONS

1. Heat 1 tablespoon olive oil on low-medium flame in a frying pan. Add onions and garlic and let simmer about 5 minutes. Add entire can of tomatoes, plus the extra sauce and mix well with onions and garlic.  Season with salt and pepper. 
2. Keep heat on low, mixing occasionally. Allow sauce to simmer about 20 minutes.  Before serving, take 1/3 stick butter and add to sauce and let melt and immerse with sauce.
   

If enjoying this sauce with meatballs, reserve half of a cup of sauce and add to the frying pan with the remaining oils from the meatballs. On low heat, stir sauce with oil and allow the flavors to submerge with the sauce.  

After about 5 minutes, tilt pan, allowing the sauce to remain on top, and the oil to release from the sauce. You do not want to consume all of the excess fat and oil from the sauce and drain as much as possible for about 10 minutes. 

This extra sauce has so much devious flavor and density you'll love it smeared on Italian bread or mixed with pasta.