The little black dress of Italian-American cooking. This recipe is from Palizzi Social Club in Philadelphia, our #4 Best New Restaurant in America 2017. Get the recipe for the stuffed shells here.
Recipe information
Yield
Makes about 5 cups
Ingredients
¼
1
4
2
2
Preparation
Step 1
Heat oil in a medium heavy pot over medium. Cook onion, stirring occasionally, until very soft, 8–10 minutes. Add garlic and cook, stirring occasionally, until very soft, about 5 minutes; stir in basil. Add tomatoes, crushing with your hands as you go; season with salt and pepper and bring to a simmer. Reduce heat; simmer gently, stirring occasionally, until sauce is thick, about 1 hour. Season with salt and pepper. Let cool.
Step 2
Do Ahead: Sauce can be made 1 week ahead. Cover and chill, or freeze up to 3 months.
Leave a Review
Reviews (23)
Back to TopI love this recipe for its simplicity and versatility. I've made it several times now as a basic marinara with tortellini or as base for vodka sauce with penne or combined with meat sauce with spaghetti. Some version of this sauce is generally in my refrigerator most of the time.
A@4U
Atlanta, GA
11/26/2018
This is a simple, flavorful recipe and a great introduction to sauce making. I personally add two tablespoons of tomato paste after the garlic becomes fragrant and stir occasionally for about three minutes, until the paste begins to carmelize, then add the tomatoes. Either way it is a delicious, versatile, simple sauce that anyone can make.
Jeff W.
Sacramento, CA
1/16/2021
This is a very good basic recipe. I would stress not to let the garlic brown; you may need less cooking time to prevent that. I also always add 2 fresh bay leaves (or 1 dried) as my grandmother did (ask Lidia!) A leftover parm rind adds a nice flavor!
MaryAnn Neblock
SE Pennsylvania
11/19/2022