Basic Tomato Sauce Recipe

I absolutely love this recipe because it’s a simple, yet classic tomato sauce that brings me straight back to my childhood family dinners. The aroma of sautéed garlic and onions filling my kitchen makes it feel cozy and homey, like a warm hug in food form.

I adore the uncomplicatedness and delectable tastes of a fundamental tomato sauce. With merely some constituent parts like olive oil, an onion chopped finely enough to be confused with a purée, and a garlic that’s been minced nearly to the state of an unrecognizable paste, this sauce, which can be conscripted to form the base for a number of dishes, undergoes alchemy to become a sauce not just good enough but really quite good, thank you very much, with a umami-laden taste that causes one to do a double take.

This recipe makes an utterly delicious sauce.

Ingredients

Oil, Olive: High in good monounsaturated fats, boosts taste.

Onion: Imparts an earthy, multifaceted sweetness, abundant in nutrients.

Garlic: Offers a flavorful aroma and is rich in antioxidants.

Tomatoes, Whole Peeled: Form the sauce’s base and supply an abundance of vitamins A and C.

Sweetness: Balances acidity, enhances natural sweetness of tomatoes.

Salt: Necessary for the enhancement of flavor, gives seasoning its power.

Black pepper: Adds nuanced spiciness and intricacy to the sauce.

Basil—a fresh, aromatic herb—can be rich in antioxidants if you use it.

Oregano: Infuses dish with an earthy, herby flavor, has anti-inflammatory properties (if ingested).

Ingredient Quantities

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 can (28 ounces) whole peeled tomatoes
• 1 teaspoon sugar
• Salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon chopped fresh basil (optional)
• 1 teaspoon dried oregano (optional)

Instructions

1. Warm the olive oil in a large pot over medium heat.

2. Place the chopped onion in the pan and sauté until it becomes translucent, about 5 minutes.

3. Add the minced garlic and cook it for another minute, until it’s fragrant.

4. In the pan, add the juice and intact, whole tomatoes. Either with a spoon or using your hands, break apart the tomatoes into smaller pieces.

5. Incorporate the sugar, a smidgen of salt, and freshly ground black pepper.

6. Simmer the sauce, then turn the heat down to low.

7. For about 30-40 minutes, uncovered, under moderately low heat, cook the sauce, stirring occasionally, until it has thickened to your desired consistency.

8. Sample the sauce and modify the seasoning with added salt and pepper, if necessary.

9. Stir in the chopped fresh basil and dried oregano during the last 5 minutes of cooking, if using.

10. Pasta can be served with the sauce on top, or else store the sauce in airtight containers, and use it in whatever other recipes you might have that call for it.

Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Can opener
6. Measuring spoons
7. Mixing bowl (optional, for breaking tomatoes if preferred)
8. Airtight containers (for storage, if needed)

FAQ

• Can I use fresh tomatoes instead of canned?Certainly! You can replace the canned tomatoes with about 2 pounds of fresh tomatoes that have been peeled and chopped.
• How can I make the sauce smoother?A blender or immersion blender should be used to bring the sauce to the desired smoothness and texture before it is served.
• Can I freeze the tomato sauce?Certainly, this sauce freezes very well. Allow it to cool completely before moving it to airtight containers or freezer bags.
• What can I substitute for sugar?A splash of honey or maple syrup can alternatively be used to sugar to balance the tomatoes’ acidity.
• How long does the sauce keep in the fridge?You can store the tomato sauce in the fridge for a maximum of 5 days in an airtight container.
• Is it necessary to use both fresh basil and dried oregano?You can choose to use these herbs or not; it’s up to you. They can be scaled up or down and varied according to your taste. You can even leave them out completely, if you’re so inclined.

Substitutions and Variations

Olive oil: Replace with vegetable oil or canola oil.
Substitute shallots or leeks for small onions.
Cloves of garlic: Use garlic powder (1/4 teaspoon per clove) as a substitute.
Whole peeled tomatoes: Use crushed tomatoes or tomato puree in their place.
Basil (fresh): ​Use parsley or cilantro instead.

Pro Tips

1. For a richer flavor, consider adding a splash of red wine after the garlic is cooked, and let it reduce slightly before adding the tomatoes.

2. If you have more time, roast the whole peeled tomatoes in the oven before adding them to the sauce. This will enhance their natural sweetness and add a layer of complexity to the sauce.

3. For a smoother texture, use an immersion blender to blend the sauce after it has simmered before adding the herbs.

4. Add a pinch of red pepper flakes or a dash of balsamic vinegar for a subtle kick and a touch of acidity to balance the sweetness of the tomatoes.

5. If using fresh basil, tear it by hand rather than chopping to prevent bruising and to maximize flavor release.