Authentic Tomato Sauce

1. Soften the onion. Heat olive oil in a large pot over medium heat. Add onion and cook 8 to 10 minutes, stirring occasionally, until soft and translucent with a little golden at the edges. Add garlic, salt, and red pepper flakes (if using) and cook 30 to 60 seconds until fragrant.
2. Toast the tomato paste. Stir in tomato paste and cook 1 to 2 minutes. This tiny step makes the sauce taste more rounded and less “straight from the can.”
3. Add tomatoes and break them up. Pour in the whole peeled tomatoes and their juices. Use a spoon to crush them in the pot (or crush with clean hands before adding for a more even texture).
4. Rinse the cans. Divide 1/2 cup water between the two empty cans, swish each one to grab the last tomato bits, then pour it all into the pot.
5. Season and simmer. Add oregano and bay leaf (and Parmesan rind if using). Bring to a gentle bubble, then reduce heat to low. Simmer uncovered for 35 to 45 minutes, stirring every so often, until thickened and glossy and it coats the back of a spoon. If it starts sticking, lower the heat and add a splash of water.
6. Taste for sweet and tangy. Taste the sauce. If it is sharp, add another pinch of sugar, up to 1 teaspoon total. If it tastes flat, add a pinch more salt. You are aiming for balanced, not candy-sweet.
7. Finish for brightness. Turn off the heat. Remove bay leaf (and rind). Stir in 1 to 2 teaspoons vinegar, basil, and a few grinds of black pepper. Taste and add a little more vinegar only if you want extra lift.
8. Choose your texture. Serve chunky, or blend partially with an immersion blender for a smoother, restaurant-y feel while keeping some body.

My small trick: If you are serving this with pasta, stir in a few tablespoons of pasta water right before tossing. It helps the sauce cling like it means it.