Soft lighting. Warm plates. Deep flavour.

 

This season at Earl, we’re embracing the slower pace — a time for rich reds, long lunches, and comforting bowls best shared around the table.

This Week’s recipe is a Red Sauce Revival - A celebration of slowness, warmth, and wine.

Simmered with plenty of garlic, dried oregano, red pepper flakes, and basil, this go-to tomato sauce can be made quickly but tastes like it’s been bubbling all day.

Make a big batch — it’s the kind of sauce you’ll want on hand for whatever the night calls for.

Perfect for cozy nights at home, shared with someone you love (or saved all for yourself — no judgement).

Italian-American Red Sauce Recipe

Cook Time: 40 mins | Active: 25 mins | Total: 40 mins

Serves: 6–8 | Makes: ~5 cups

 
 

Ingredients

  • 2 tbsp extra-virgin olive oil

  • 4 cloves garlic, crushed

  • Generous pinch red pepper flakes

  • 1 tsp dried oregano

  • 3 tbsp tomato paste

  • 2 x 28oz cans whole peeled tomatoes

  • 1 large sprig basil

  • Kosher salt, to taste

  • 2 tbsp unsalted butter (optional)

Method

  1. In a large pot, heat oil and garlic over low heat until garlic gently sizzles.

  2. Add red pepper flakes and cook, stirring, until garlic just turns golden (about 3 mins).

  3. Add oregano, stir for 1 min, then stir in tomato paste and cook for 3 more mins.

  4. Add tomatoes and juices, bring to a simmer.

    • Blend smooth with immersion blender, or crush by hand for a chunkier version.

  5. Add basil and simmer ~30 mins, stirring occasionally.

  6. Season with salt, discard basil, and stir in butter if using.

Serve right away or store:

  • Fridge: up to 5 days

  • Freezer: up to 6 months

I served mine with fresh pappardelle and lots of cheese.

 
THOMAS NEWFIELD