A quick tomato sauce that my uncle from Italy taught me which takes about 30 minutes. It's perfect with any pasta. You will never need to buy jarred sauce ever again.
I never understood why people made such a big deal about making spaghetti sauce. If you need to make something quick for dinner that takes less than 30 minutes, then this is the sauce to make.
Although this is a quick sauce, it's very versatile because it can be used for chicken, veal, or eggplant parmigiana, stuffed peppers, stuffed shells, and manicotti - just to name a few. Making a delicious tomato sauce doesn't have to be a daunting task.
I usually make this on Wednesdays probably because it was ingrained in my head that Wednesdays are spaghetti days.
Sautéing the onions over medium heat for about 10 minutes is key. The onions turn sweet and start to melt. This is what takes the longest to do in this recipe, but it's important. You don't want the onions crunchy or noticeable in this sauce.
Next, add in the minced garlic and cook until fragrant. You should start to smell that awesome aroma of garlic when it is being cooked. It's far different from the aroma released when garlic gets burned, so be careful here. When you start to smell the garlic, stir in the salt, pepper, sugar, and granulated garlic.
Add in the crushed peeled tomatoes to the onion mixture. Stir it carefully because it can splatter. Simmer the sauce for about ten minutes.
Now you can either chop those basil leaves or just tear them and throw them in. Let it simmer for about another 10 minutes and you're done.
You have a quick tomato sauce ready to serve with pasta or used for whatever dish you have in mind. This sauce can be doubled and also freezes well.
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QUICK TOMATO SAUCE
PRINT RECIPE PIN RECIPE SAVE RECIPEIngredients
- ¼ cup (60 ml) extra virgin olive oil
- 1 medium onion (I use sweet onions) finely chopped ~ ½ cup
- 3 medium garlic cloves minced
- 2 teaspoons kosher salt Diamond Crystal is recommended
- 1 teaspoon granulated garlic
- 1 teaspoon sugar optional
- ½ teaspoon pepper
- 1 (28 ounce) (793 g) can ground peeled tomatoes
- 6 to 8 basil leaves
Instructions
- In a large skillet over medium heat, sauté the onions in the olive oil for about 10 minutes. The onions should be soft and just golden.
- Add in the garlic and cook until fragrant.
- Stir in the salt, granulated garlic, sugar, and pepper.
- Then slowly add in the crushed tomatoes. I rinse the can out with a little water and add it in.
- Cook for about ten minutes stirring occasionally.
- Tear up or chop the basil leaves and add them to the sauce. Stir and simmer for another ten minutes.
- Serve with pasta or as a sauce for parmigiana or pasta bakes.
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
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Penny
Natalie, thank you for this simple tomato sauce. So handy to have made up & I like that you can freeze the sauce.
Natalie
You are very welcome Penny. I hope you enjoy it as much as my family does.