Chunky Tomato Sauce

I adapted this recipe from Jenn Louis‘ Pasta By Hand book. It’s a fabulous book filled with delicious, handmade Italian recipes. I highly recommend you add it to your kitchen aresenal if you’re a foodie like I am.

Chunky Tomato Sauce

2 T Extra-Virgin Olive Oil
4 Garlic Cloves,
1/2 Large Yellow Onion, diced
Leaves from 1 Sprig Fresh Rosemary
1 Bay Leaf
1/2 t Red Pepper Flakes
6 c (1.2 KG) Canned Whole Peeled Tomatoes, like San Marzano (purée and strain, if you like a smooth tomato sauce)
1/2 c (115 G) Unsalted Butter, cut into small cubes
Kosher Salt

In a medium pot, warm the olive oil over medium heat. Add the garlic, onion, rosemary, bay leaf, and red pepper flakes and cook until the onion is translucent, about 10 minutes. If the onion begins to brown, lower the heat. Crush the tomatoes in your hand and add to the onion/garlic mixture. Add butter and simmer, stirring occasionally, until the sauce is slightly thick and soft but not pasty, about 45 minutes. The butter should emulsify into the sauce. Season with salt.
(To store, transfer to an airtight container and refrigerate for up to 2 days, or freeze for up to 1 month. To thaw, place in the refrigerator overnight or until fully thawed.)
Serve with your favorite dumplings, gnocchi, or pasta.