Simple Tomato Sauce

This simple tomato sauce, made from canned tomatoes, is very straightforward. It can be prepared ahead and stored in the refrigerator for the week, or it can be frozen for later use. The flavorings can be varied according to the herbs you have on hand. This simple tomato sauce can be used as a pasta sauce, as a base for many casseroles, and on pizza. This homemade simple tomato sauce tossed with spaghetti and served with a bowl of freshly grated Parmigiano Reggiano® cheese for sprinkling is an all-time favorite.
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Rating: 0
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Prep 10 minutes
Cook 40 minutes
Print Recipe
cups
Chef devparm

Simple Tomato Sauce

This simple tomato sauce, made from canned tomatoes, is very straightforward. It can be prepared ahead and stored in the refrigerator for the week, or it can be frozen for later use. The flavorings can be varied according to the herbs you have on hand. This simple tomato sauce can be used as a pasta sauce, as a base for many casseroles, and on pizza. This homemade simple tomato sauce tossed with spaghetti and served with a bowl of freshly grated Parmigiano Reggiano® cheese for sprinkling is an all-time favorite.
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep 10 minutes
Cook 40 minutes
Print Recipe
cups
Chef devparm
Ingredients (4 cups)
28 oz. Tomatoes (canned, crushed)
2 tbsp. Olive Oil
1 Onion (chopped)
2 Garlic cloves (crushed)
1/2 tsp. Oregano (dry)
1 tsp. Salt
1 tsp. Sugar
1/2 tsp. Pepper
Directions
  1. Heat the olive oil in a pan until hot but not smoking. Add the onion and the garlic and cook until the onion is translucent, about 5 minutes.
  2. If using whole tomatoes, crush them in your hands as you add them to the pan, then add the juices to the pan as well. If using crushed tomatoes, add the entire contents of the can to the pan. Then add all the seasonings. Stir to combine, bring to a simmer, and cover. Cook over very low heat for 30 to 40 minutes. If you prefer a thicker sauce, remove the lid and cook for 10 minutes more to evaporate some of the liquid. The tomato sauce will be cooked but should still be bright red in color.
  3. Note: You can make endless variations with this sauce. Add dried thyme instead of oregano. In summer, chop fresh basil and add it toward the end of cooking. Add a bay leaf or two for a sauce that will be used with beef or pork. Or add dried chili flakes, about half a teaspoon, with the onion and garlic for a spicy version.
Ingredients (4 cups)
28 oz. Tomatoes (canned, crushed)
2 tbsp. Olive Oil
1 Onion (chopped)
2 Garlic cloves (crushed)
1/2 tsp. Oregano (dry)
1 tsp. Salt
1 tsp. Sugar
1/2 tsp. Pepper
Directions
  1. Heat the olive oil in a pan until hot but not smoking. Add the onion and the garlic and cook until the onion is translucent, about 5 minutes.
  2. If using whole tomatoes, crush them in your hands as you add them to the pan, then add the juices to the pan as well. If using crushed tomatoes, add the entire contents of the can to the pan. Then add all the seasonings. Stir to combine, bring to a simmer, and cover. Cook over very low heat for 30 to 40 minutes. If you prefer a thicker sauce, remove the lid and cook for 10 minutes more to evaporate some of the liquid. The tomato sauce will be cooked but should still be bright red in color.
  3. Note: You can make endless variations with this sauce. Add dried thyme instead of oregano. In summer, chop fresh basil and add it toward the end of cooking. Add a bay leaf or two for a sauce that will be used with beef or pork. Or add dried chili flakes, about half a teaspoon, with the onion and garlic for a spicy version.