Ingredients:

  • 2 tbsp (28g) Unsalted butter
  • 1 small Yellow onion, finely diced (approx. 150g)
  • 3 cloves Garlic, minced
  • 2 tbsp (32g) Tomato paste
  • 1 can (28 oz / 800g) Whole peeled San Marzano tomatoes
  • 2 cups (475ml) Low-sodium vegetable or chicken stock
  • 1 tsp (5g) Kosher salt
  • 1/2 tsp (1g) Dried oregano
  • 1/4 tsp (0.5g) Crushed red pepper flakes
  • 1/2 cup (120ml) Heavy cream (36% milkfat)
  • 1/4 cup (15g) Fresh basil leaves, packed
  • 1/8 tsp (0.6g) Baking soda

Instructions:

  1. Melt the butter in a Dutch oven over medium heat. Add the onion and sauté until translucent (about 5 minutes). Stir in the garlic and tomato paste, cooking for 3 minutes until the paste turns mahogany and develops a nutty aroma.
  2. Add the canned tomatoes (crushing with a spoon), stock, salt, oregano, and red pepper flakes. Bring to a gentle boil, then reduce heat and simmer for 12 minutes to allow spices to bloom.
  3. Remove from heat. Add fresh basil and baking soda. Using a high-speed blender or immersion wand, blend on high until smooth. While blending on low, slowly stream in the heavy cream to create a stable emulsion.