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.
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.
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.
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