Classic. Use on pasta, in lasagne, on pizza, inside hearty sandwiches…
2 tablespoons olive oil
1 head of garlic, cloves crushed
1 large red onion, chopped
3 oil-packed anchovy fillets (optional)
½ teaspoon crushed red pepper flakes
1 tablespoon tomato paste
¼ cup dry red wine
2 28-ounce cans whole peeled tomatoes
¼ cup torn basil leaves
½ teaspoon dried oregano
Preheat oven to 350°. Heat oil in a large heavy ovenproof pot over medium. Cook garlic, stirring often, until golden, about 4 minutes. Add onion, anchovies (if using), and red pepper flakes and cook, stirring often, until onion is translucent, about 5 minutes. Stir in tomato paste and cook, stirring often, until slightly darkened, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 1 minute. Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. Swirl 1-½ cups water into one tomato can, then the other, to rinse, and add to pot; season with salt. Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of pot, 2–2½ hours.
Let sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. Taste and season with salt.