tomato sauce
Tomato sauce with fresh ingredients. Prepare this healthy, quick, and tasty option for pasta, pizzas, or a light dinner!
Ingredients
Method
- Heat the olive oil in a large pan over medium heat.
- Add the chopped onion and sauté until translucent, about 3 minutes.
- Stir in the minced garlic and cook for 1 minute, being careful not to burn it.
- Add the diced tomatoes, salt, black pepper, and a pinch of sugar (if using). Mix well.
- Lower the heat and let it simmer uncovered for 30-35 minutes, stirring occasionally.
- If you prefer a smoother sauce, use a hand blender to blend to desired texture.
- Turn off the heat and add the fresh basil leaves and dried oregano, stirring gently.
- Check seasoning and adjust salt or pepper if necessary. Use immediately or let cool and refrigerate.
Notes
Tomato sauce is a kitchen essential, celebrated for its versatility in Italian cuisine and beyond. Whether you’re tossing it with pasta, using as a pizza base, or spooning over grilled veggies, its homemade freshness really stands out in any dish.
Smart Tips for Sauce Success
- Choose ripe tomatoes—they should be firm but give slightly to the touch. Plum or Roma varieties are perfect for a thicker, richer flavor.
- If you find your sauce too acidic, a small pinch of sugar will help balance the taste.
- Prefer a thicker texture? Simmer with the pan uncovered; it lets more moisture evaporate for a denser consistency.
Practical Preparation Insights
- Finely chop onions and garlic for a smoother sauce. Use a food processor if you like it even finer.
- For the most intense basil aroma, tear the leaves by hand rather than chopping with a knife.
- If you enjoy a silky-smooth sauce, blend it directly in the pan with an immersion blender once cooking is done. If you like it chunky, simply leave it as is.
Serving Suggestions & Variations
- This sauce goes beautifully with spaghetti, gnocchi, or as a layer in lasagnas.
- Add a pinch of chili flakes for a spicy arrabbiata touch, or a handful of olives for a puttanesca flair.
- Try swapping basil for parsley or oregano to vary the herbal notes—each option brings something unique to your sauce!
