Soft lighting. Warm plates. Deep flavour.
This season at Earl, we’re embracing the slower pace, a time for rich reds, long lunches, and comforting bowls best shared around the table.
This Week’s recipe is a Red Sauce Revival \- A celebration of slowness, warmth, and wine.
Simmered with plenty of garlic, dried oregano, red pepper flakes, and basil, this go-to tomato sauce can be made quickly but tastes like it’s been bubbling all day.
Make a big batch, it’s the kind of sauce you’ll want on hand for whatever the night calls for.
Perfect for cozy nights at home, shared with someone you love (or saved all for yourself, no judgement).
The recipe
Italian-American Red Sauce Recipe
- Serves
- 6–8 \| Makes: ~5 cups
- Cook Time
- 40 mins \| Active: 25 mins \| Total: 40 mins
Ingredients
- 2 tbsp extra-virgin olive oil
- 4 cloves garlic, crushed
- Generous pinch red pepper flakes
- 1 tsp dried oregano
- 3 tbsp tomato paste
- 2 x 28oz cans whole peeled tomatoes
- 1 large sprig basil
- Kosher salt, to taste
- 2 tbsp unsalted butter (optional)
Method
- In a large pot, heat oil and garlic over low heat until garlic gently sizzles.
- Add red pepper flakes and cook, stirring, until garlic just turns golden (about 3 mins).
- Add oregano, stir for 1 min, then stir in tomato paste and cook for 3 more mins.
- Add tomatoes and juices, bring to a simmer.
- Blend smooth with immersion blender, or crush by hand for a chunkier version.
- Add basil and simmer ~30 mins, stirring occasionally.
- Season with salt, discard basil, and stir in butter if using.
- Fridge: up to 5 days
- Freezer: up to 6 months
TomatoVegetarian