4 28 oz cans San Marzano peeled tomatoes
1/4 cup EVOO
4 T unsalted butter
8 garlic cloves, chopped
1/2 teaspoon red pepper flakes
1 tablespoon dried oregano
1 carrot, halved
1 medium onion, halved
2 stems fresh basil
Kosher salt and freshly ground black pepper
1/2 cup fresh Italian parsley or basil leaves or a mix of the two
*This recipe is for a Dutch oven sauce. Make sure yours can withstand an oven temperature of 300 F.
Adjust the oven rack to one spot above the lowest point and preheat the oven to 300 F.
Pour 2 of the 4 cans of tomatoes into a large bowl, and crush the tomatoes with your hands.
Heat the olive oil and butter in a Dutch oven. Add the garlic and cook until fragrant. Stir in the red pepper and oregano.
Add the crushed and whole tomatoes, carrot, onion, and basil. Stir to combine and bring to a simmer. Adjust S&P.
Put the Dutch oven into the oven with the lid ajar. Stir at the 1 hour mark.
At the 2 hour mark, check the sauce for consistency (it should have reduced some) and color (it should be a deeper red).
Remove the onion, carrots and basil stems. Adjust S&P here.