tomato sauce
Tomato sauce brings Italian flavor to your table. Easy, fresh, healthy, and perfect for any pasta dish. Try this recipe!
Ingredients
Method
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 3-4 minutes until it becomes soft and translucent.
- Add the minced garlic and sauté for another 1 minute, making sure it doesn’t brown.
- Stir in the chopped tomatoes. Cook for 5 minutes, stirring occasionally. Add salt, black pepper, oregano, and brown sugar (if using) to adjust acidity.
- Reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally until the sauce thickens.
- Add the fresh basil leaves. Taste and adjust salt and pepper if needed.
- Remove from the heat and serve hot with your favorite pasta or store for later use.
Notes
Tomato sauce is truly a staple in kitchens worldwide, renowned for its incredible versatility. Whether you're whipping up a quick weekday pasta, spooning it over homemade pizza, or using it as a base for stews and casseroles, a good tomato sauce can elevate any meal.
Opt for the best-tasting ripe tomatoes you can find, as they’re the heart of this recipe. If you only have canned tomatoes, they work wonderfully too—just make sure to pick high-quality whole or crushed ones for a richer, deeper flavor.
For a sauce with perfect consistency, allow it to simmer gently uncovered. This ensures extra liquid evaporates and the flavors concentrate beautifully. If you prefer a smoother texture, use an immersion blender to puree the sauce directly in the pan—just be careful with hot liquids!
A common pitfall is overcooking garlic, which turns it bitter. Add it after the onion becomes translucent and sauté briefly to release its aroma without burning.
Want to personalize your sauce? Try these variations:
- Add a pinch of red pepper flakes for a spicy kick.
- Mix in grated carrot for natural sweetness instead of sugar.
- Stir in a splash of red wine for a more complex flavor profile.
- Use dried Italian herbs or swap basil for parsley in a pinch.
