Homemade Tomato Sauce
User Reviews
4.8
-
Servings
4 servings
Homemade Tomato Sauce
Description
This sauce begins by warming olive oil and softening finely chopped onion until translucent, followed by minced garlic and a pinch of red pepper flakes for subtle heat. Adding crushed tomatoes and tomato paste creates a thick, robust base, while dried oregano, basil, and a teaspoon of sugar balance acidity and deepen the flavor.
The sauce simmers partially covered for one hour or longer, allowing flavors to meld and the texture to thicken. Fresh chopped flat-leaf parsley stirred in at the end adds freshness and a slight herbal note. Seasoning is adjusted with kosher salt and freshly ground black pepper to taste.
This sauce pairs well with freshly drained spaghetti or other pasta types, coating them evenly for a classic tomato-based meal. Adding water from the empty tomato paste can helps loosen the sauce without diluting flavor.
Ingredients
- 2 tablespoons olive oil
- 1 onion medium-sized, finely chopped
- 4 cloves garlic minced
- Pinch red pepper flakes or to taste
- 2 crushed tomato 28-ounce cans, preferably organic or San Marzano
- 1 tomato paste 6-ounce can, preferably organic
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- 1 teaspoon sugar
- kosher salt
- black pepper freshly ground
- flat-leaf parsley Italian, chopped
Cooked pasta, for serving
Grated Parmesan cheese, for topping
Instructions
- Warm olive oil in a large, heavy-bottomed pot over medium heat. Once you see the oil shimmering, add the chopped onion and sauté for 1 minute, stirring occasionally. Add the minced garlic and pinch of red pepper flake then continue to sauté until onions are soft and translucent, stirring occasionally.
- Add crushed tomato, tomato paste, oregano, basil, sugar, a few pinches of kosher salt and several turns of freshly ground black pepper, stirring to combine. I also like to fill the empty can of tomato paste with water then add that to the sauce (6 oz.). Bring sauce to a boil, reduce heat to low then simmer, partially covered, for 1 hour (1.5 to 2 hours is best if you have the time).
- To finish the sauce, stir in a handful of chopped parsley. Season to taste with additional kosher salt and freshly ground black pepper.
- Serve this sauce with your favorite pasta. I like to add two or three sizable spoonfuls of sauce to freshly drained spaghetti, tossing to coat. This will ensure that the spaghetti absorbs the flavor of the sauce. Place a mound of spaghetti on a plate then top with extra sauce (I like it saucy :)), chopped parsley, grated Parmesan cheese and freshly ground black pepper.
User Reviews
Overall Rating
4.8
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