My Favorite Tomato Sauce

Heat the olive oil in a large Dutch oven (at least 5 quarts) over medium-low heat. Add the whole garlic cloves and sauté for 8–10 minutes, stirring and flipping frequently, until they are golden on all sides. Add the onion halves, cut-side down, and cook for an additional 1–2 minutes.

Reduce the heat to low and carefully add both cans of tomatoes. Use a splash of water to rinse the remaining juice from each can and add it to the pot. Add the butter, Parmigiano rinds, oregano, red pepper flakes, salt, and a generous amount of black pepper. (If using Diamond Crystal kosher salt, you can start with ¾ - 1 teaspoon, otherwise add to taste and adjust before serving). Lightly crush the basil stems in your hands to release their oils before tucking them into the sauce. Stir to incorporate.

Bring the mixture to a very low boil—just until you see bubbles breaking the surface around the edges—then reduce to a low simmer. Cook uncovered for a minimum of 30 minutes (ideally 45 to 60 minutes), stirring occasionally and adjusting the heat as needed. As it simmers, the butter will melt and emulsify, and the tomatoes will begin to break down slightly.

Remove and discard the onion halves, cheese rinds, and any bulky basil stems. Using a fork, fish out and press the softened garlic cloves against the side of the pot—they should be silky enough to crush with minimal effort—and stir them back into the sauce. At this stage, you can also use a fork to break up any large tomato chunks to your preferred consistency. Taste and adjust with additional salt and pepper as needed.

For Serving: Toss the sauce with your favorite pasta and a splash of starchy pasta water, thinning as needed to coat the noodles. Finish with a chiffonade of fresh basil, a final drizzle of high-quality extra virgin olive oil, and freshly grated Parmigiano-Reggiano cheese.