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Tomato Sauce Recipe
Rich, vibrant, and surprisingly easy – this Tomato Sauce Recipe transforms simple pantry staples into a heartwarming pasta companion you’ll crave on spaghetti night.
Whether you’re craving a classic marinara for Sunday supper or a cozy homemade base for slow cooker chicken cacciatore, this tomato sauce brings sunshine to your plate. I’m Carol, a 50-year-old home cook who’s been stirring pots since my youngest was in kindergarten. Over the years, I’ve tweaked this recipe for flavor, health, and practicality—no heavy creams, no weird additives—just pure tomato bliss.
H2: Why You’ll Love This Recipe
- 100% homemade goodness—ditch the store-bought and know every ingredient.
- Simple pantry staples—no exotic spices needed.
- Versatile for spaghetti, lasagna, or pizza night.
- Slow cooker–ready if you prefer a hands-off approach.
- Freezer-friendly—batch cook and stash for busy weeks.
- Quick prep—20 minutes and you’re set.
- Healthy twist—extra veggies sneak in vitamins.
- Classic flavor profile—kid-approved and crowd-pleasing.
H2: Ingredients
• 2 tablespoons extra-virgin olive oil (look for a fruity, cold-pressed brand)
• 1 medium yellow onion, finely chopped (sweet onions work beautifully)
• 3 garlic cloves, minced (fresh beats jarred)
• 2 (28-ounce) cans whole peeled tomatoes, San Marzano if you can find them
• 1 (6-ounce) can tomato paste (for depth; can substitute 2 tablespoons of sun-dried tomato puree)
• 1 teaspoon granulated sugar (balances acidity; optional if your tomatoes are very sweet)
• 1 teaspoon dried oregano (or 2 teaspoons fresh, finely chopped)
• 1 teaspoon dried basil (or a handful of fresh leaves, torn)
• ½ teaspoon red pepper flakes (optional, for a gentle kick)
• Salt and freshly ground black pepper, to taste
• ¼ cup finely grated carrot (adds natural sweetness and vitamins)
• 1 bay leaf
• Fresh basil leaves for garnish (optional)
H2:
H2: Directions
- Warm the olive oil over medium heat in a wide Dutch oven or heavy saucepan. When the oil shimmers, add the onion. Stir often—sauté until it’s translucent and tender, about 5–7 minutes.
- Toss in the garlic and carrot: cook 1–2 minutes more until you can almost smell that garlicky goodness. Watch closely—garlic burns fast!
- Stir in the tomato paste; let it sizzle for 30 seconds. This “toasts” the tomato flavor, giving you depth without reaching for fancy bottles.
- Pour in the canned tomatoes—crush them gently with your spoon or stainless-steel masher. Add oregano, basil, sugar, red pepper flakes, bay leaf, and a big pinch of salt and pepper.
- Bring to a low simmer. Let it bubble softly, uncovered, for 20–30 minutes, stirring a couple times. You’re aiming for the sauce to thicken and the flavors to concentrate.
- Taste—adjust seasoning, maybe another pinch of sugar or salt. Remove the bay leaf. For a smoother texture, pulse a few times in an immersion blender; or leave it chunky for that rustic feel.
- Garnish with fresh basil and serve over your favorite pasta—spaghetti, penne, or gluten-free noodles all welcome here.
H2: Servings & Timing
Makes about 4 cups of sauce (enough for 1 pound of pasta).
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes—perfect for weeknight dinners or lazy Sunday lunches.
H2: Variations
• Slow cooker style: After sautéing onions and garlic, transfer to a 4-quart slow cooker; add remaining ingredients and cook on low for 6–8 hours.
• Vegan twist: Toss in chopped mushrooms or lentils for added protein and texture.
• Spicy arrabbiata: Double the red pepper flakes and finish with a dash of cayenne.
• Creamy tomato basil: Swirl in ¼ cup light cream or non-dairy milk at the end for a pink-hued, silky sauce.
• Herby boost: Stir in a tablespoon of chopped fresh parsley or thyme just before serving.
• Roasted red pepper: Blend in ½ cup roasted red peppers for a sweeter, smoky edge.
H2: Storage & Reheating
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Portion into freezer bags or meal-prep containers; keeps well for 3 months.
To reheat: Thaw in fridge (overnight is best) then warm in a saucepan over low heat, adding a splash of water if it’s too thick.
Make-ahead tip: This sauce actually tastes better the next day—flavors deepen, so consider doubling the batch and enjoying leftovers.
H2: Notes
I learned early on that a hint of sugar really tames the acidity—carrot does the trick naturally and adds fiber. If your kitchen’s feeling quiet, let the sauce simmer longer; it mellows out and the aroma spills through the house in the most comforting way. And don’t shy from experimenting with fresh herbs—seasonal basil or oregano bring a bright note that dried just can’t match.
H2: FAQs
Q: Can I use fresh tomatoes instead of canned?
A: Absolutely—if you have ripe Roma or heirlooms, blanch, peel, and crush about 3 pounds; you might need to simmer a bit longer.
Q: My sauce tastes bitter—what happened?
A: Bitterness often means overcooked garlic or low-quality canned tomatoes; next time, reduce garlic cooking time and try a different brand.
Q: How do I make this gluten-free?
A: The sauce itself is naturally gluten-free—just pair with your favorite gluten-free pasta.
Q: Can I freeze individual portions?
A: Yes—freeze in 1-cup containers or ice cube trays for single-serve convenience.
Q: What’s the best way to reheat without a stove?
A: Microwave on medium in a lidded, microwave-safe bowl, stirring every minute to avoid hot spots.
Q: Can I add meat?
A: Brown ground beef, pork, or sausage in step 1, then proceed; drain excess fat before adding tomatoes.
Q: Is this sauce kid-friendly?
A: Totally—omit the red pepper flakes and keep it smooth; little ones will love dipping breadsticks in it!
Q: How can I tell when it’s done?
A: Visually—the sauce will coat your spoon thickly, and you’ll see oil glistening on top.
H2: Conclusion
This Tomato Sauce Recipe is a simple, classic staple that brings homemade comfort to every meal—no fancy gadgets required. Give it a whirl on spaghetti night, toss it with meatballs, or let it simmer low and slow in your crockpot; I promise it’ll become your go-to marinara. Let me know how yours turns out in the comments, and feel free to explore more easy pasta recipes right here—happy cooking!
Tomato Sauce Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil look for a fruity, cold-pressed brand
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 2 (28-ounce) cans whole peeled tomatoes San Marzano if you can find them
- 1 (6-ounce) can tomato paste for depth; can substitute 2 tablespoons of sun-dried tomato puree
- 1 teaspoon granulated sugar balances acidity; optional if your tomatoes are very sweet
- 1 teaspoon dried oregano or 2 teaspoons fresh, finely chopped
- 1 teaspoon dried basil or a handful of fresh leaves, torn
- 1/2 teaspoon red pepper flakes optional, for a gentle kick
- Salt and freshly ground black pepper to taste
- 1/4 cup finely grated carrot adds natural sweetness and vitamins
- 1 bay leaf
- Fresh basil leaves for garnish (optional)
Instructions
- Warm the olive oil over medium heat in a wide Dutch oven or heavy saucepan. When the oil shimmers, add the onion. Stir often—sauté until it's translucent and tender, about 5–7 minutes.
- Toss in the garlic and carrot: cook 1–2 minutes more until you can almost smell that garlicky goodness. Watch closely—garlic burns fast!
- Stir in the tomato paste; let it sizzle for 30 seconds. This 'toasts' the tomato flavor, giving you depth without reaching for fancy bottles.
- Pour in the canned tomatoes—crush them gently with your spoon or stainless-steel masher. Add oregano, basil, sugar, red pepper flakes, bay leaf, and a big pinch of salt and pepper.
- Bring to a low simmer. Let it bubble softly, uncovered, for 20–30 minutes, stirring a couple times. You’re aiming for the sauce to thicken and the flavors to concentrate.
- Taste—adjust seasoning, maybe another pinch of sugar or salt. Remove the bay leaf. For a smoother texture, pulse a few times in an immersion blender; or leave it chunky for that rustic feel.
- Garnish with fresh basil and serve over your favorite pasta—spaghetti, penne, or gluten-free noodles all welcome here.
