Slow-Simmered San Marzano Pomodoro

Ingredients

• 28 oz can whole peeled San Marzano tomatoes
• 1/4 cup high-quality extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 small yellow onion, peeled and halved
• 2 sprigs fresh basil
• 1/2 tsp crushed red pepper flakes
• 1.5 tsp Salted Perfection Tuscan Red Blend Garnishing Salt, for finishing

Instructions

1. Start by placing the sliced garlic and extra virgin olive oil into a cold saucepan. By heating them together gradually, you allow the garlic to soften and release its aromatic oils slowly, preventing the bitter compounds that form when garlic hits a hot pan.
2. Once the garlic reaches a pale golden color, add the whole tomatoes. Crush them by hand directly into the pan; this preserves the integrity of the pulp and prevents the seeds from being sheared by a blade, which would release unwanted tannins.
3. Place the onion halves face down in the sauce and add the basil sprigs. The onion acts as a natural sweetener during the cooking process, drawing out the bright notes of the tomatoes.
4. Maintain a very low simmer. This gentle cooking prevents the volatile aromatic compounds from evaporating, ensuring the sauce tastes fresh rather than over-concentrated.
5. After about 45 minutes, the oil should be visibly emulsifying with the tomato juices. Remove the onion halves and the basil sprigs to ensure a perfectly smooth mouthfeel.
6. Remove the pan from the heat entirely. Sprinkle the Salted Perfection Tuscan Red Blend Garnishing Salt over the surface and stir gently. Adding this at the end preserves the delicate citrus and red wine notes infused in the salt crystals. DUNZO!