Tomato Sauce

Tomato Sauce

Simmered slowly, this tomato sauce turns canned tomatoes into a rich, well-rounded base.

Total 55 min Makes 16 oz Calories 120/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This sauce builds depth from a slow simmer with garlic, onion, and good olive oil, mellowing the acidity of canned tomatoes into a rich, balanced sauce. It freezes well and works equally for pasta, pizza, or braised dishes. A small handful of fresh basil stirred in at the end brightens the finished sauce.

Ingredients

  • 3 tablespoons olive oil
  • 1/2 cup yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 28 ounces whole peeled tomatoes, canned, with juices
  • 1 tablespoon tomato paste
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 1/4 cup fresh basil leaves, torn
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon crushed red pepper flakes

Method

  1. Pour the whole peeled tomatoes with their juices into a bowl and crush them by hand into coarse pieces.

  2. Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent.

  3. Add the garlic and cook, stirring, until fragrant but not browned.

  4. Stir in the tomato paste and cook, stirring constantly, to deepen its color.

  5. Add the crushed tomatoes and their juices, sugar, oregano, bay leaf, salt, pepper, and red pepper flakes. Stir to combine.

  6. Bring the sauce to a gentle boil, then reduce the heat to low and simmer uncovered, stirring occasionally, until thickened and the raw tomato flavor has mellowed.

  7. Remove the bay leaf and discard. Taste the sauce and adjust salt and pepper as needed.

  8. Stir in the torn basil leaves just before serving.

Rate this recipe

★ 4.1 (1)

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    Tomato Sauce

    This sauce builds depth from a slow simmer with garlic, onion, and good olive oil, mellowing the acidity of canned tomatoes into a rich, balanced sauce. It freezes well and works equally for pasta, pizza, or braised dishes. A small handful of fresh basil stirred in at the end brightens the finished sauce.

    55 min 16 oz 120 cal

    Ingredients

    • 3 tablespoons olive oil
    • 1/2 cup yellow onion, finely chopped
    • 4 cloves garlic, minced
    • 28 ounces whole peeled tomatoes, canned, with juices
    • 1 tablespoon tomato paste
    • 1/2 teaspoon granulated sugar
    • 1/2 teaspoon dried oregano
    • 1 bay leaf
    • 1/4 cup fresh basil leaves, torn
    • 1 teaspoon kosher salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1/4 teaspoon crushed red pepper flakes

    Method

    1. 1

      Pour the whole peeled tomatoes with their juices into a bowl and crush them by hand into coarse pieces.

    2. 2

      Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent.

    3. 3

      Add the garlic and cook, stirring, until fragrant but not browned.

    4. 4

      Stir in the tomato paste and cook, stirring constantly, to deepen its color.

    5. 5

      Add the crushed tomatoes and their juices, sugar, oregano, bay leaf, salt, pepper, and red pepper flakes. Stir to combine.

    6. 6

      Bring the sauce to a gentle boil, then reduce the heat to low and simmer uncovered, stirring occasionally, until thickened and the raw tomato flavor has mellowed.

    7. 7

      Remove the bay leaf and discard. Taste the sauce and adjust salt and pepper as needed.

    8. 8

      Stir in the torn basil leaves just before serving.