How To Make Pasta Sauce With Tomato Paste

15 Minute Tomato Paste Pasta Sauce

Are you out of marinara sauce in a jar? When you prepare this simple recipe with canned tomato paste and a few other components, you’ll never need to buy it again. Not only is it cost-effective, but it is also really tasty. If you’re anything like me, you probably resort to topasta when you’re short on time or don’t have the stamina to prepare a whole supper. Not only is it filling, but it also appeals to even the pickiest of eaters. But don’t be concerned if you forgot to pick up a bottle of spaghetti sauce while you were at the store.

Go to the following page:

  • The reasons why you’ll enjoy this dish
  • The following sections are included: ingredients, instructions, variations, serving suggestions, storage and freezing, FAQ, and More recipes for simple pasta sauces
  • The recipe
  • Observations

Why you’ll love this recipe

  • It cooks quickly and can be served in 15 minutes or less. In addition to salt and pepper, just six ingredients are required for this recipe. It makes exactly the amount of sauce required to serve with a pound of pasta.

Ingredients

Using balsamic vinegar to offset the acidity of the tomatoes may seem counterintuitive, but it actually works. In the event that you do not have any on hand, you can omit it. Alternatively, if the sauce is too sour, a pinch of organic sugar can be added. You may also use a dash of your favorite red wine as an alternative. The tastes of this sauce are enhanced by the addition of fresh herbs such as parsley or basil. Italian parsley However, if they are not available, simply leave them out. There is no need to add any additional dry herbs.

Instructions

  1. Garlic should be sautéed in olive oil. Combine the tomato paste, water, Italian seasoning, and bay leaf in a mixing bowl. Bring the mixture to a low boil, then decrease the heat to a low setting and simmer
  2. Season with salt and pepper to taste, then add a splash of balsamic vinegar to finish

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Variations

If you want to experiment with other flavors, consider adding chopped olives, capers, and/or crushed red chili flakes to the sauce during the last few minutes of simmering. This will change it into a vegan Puttanesca sauce that is similar to the original.

Serving suggestions

You can use this simple vegetarian spaghetti sauce to serve with any of your preferred pasta shapes. Additionally, you may serve it with noodles made from wheat, rice, corn, quinoa, lentils, chickpeas, or a combination of these ingredients. It can be served as part of a complete meal with a vegetable side dish or salad, such as one of these favorites:

Storing and freezing

Any leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. Leave a small amount of space at the top of a glass container before placing the cover to freeze the food. Before using the container, defrost it in the refrigerator overnight or until it has thawed to room temperature. For more information about freezing, see the USDA’s Freezing and Food Safety website.

FAQ

What is tomato paste, and how does it work? Tomato paste is a thick tomato concentration that is created by boiling tomatoes for hours then straining off the skins and seeds. Tomato paste is used in a variety of dishes. It is available in two forms: cans and tubes. What is the difference between tomato sauce in a can and tomato paste in a jar? Tomato sauce is made from pureed tomatoes that have been cooked. It isn’t as thick as the concentrated paste, but it is still substantial. What’s the difference between marinara sauce and spaghetti sauce, and how do you make them?

Spaghetti sauce is a term that refers to spaghetti sauces that incorporate meat or vegetables in addition to noodles. At the end of the day, both are variations on the word “sauce.”

More easy pasta sauce recipes

For even more ideas, join theVegan Mediterranean Diet RecipesFacebook community, which offers support, inspiration, and a good time. Thanks in advance for giving this dish 5 stars if you enjoy it. ★★★★★

Recipe

  • 1 tablespoon olive oil
  • 2 cloves chopped garlic
  • 1 can tomato paste (6 ounces)
  • 112 cups water
  • 1 teaspoon Italian spice (or replace dried oregano or basil)
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 teaspoon olive oil a squirt of balsamic vinegar, (see notes)
  • 12-16 ounces cooked pasta, to be used as a serving dish
  • Optional: fresh Italian parsley or basil, torn or chopped, for garnishing the dish
  • In a medium saucepan, heat the olive oil over medium heat until shimmering. Add the garlic and cook for approximately 30 seconds, or until it is fragrant. Combine the tomato paste, water, Italian seasoning, and bay leaf in a large mixing bowl. Bring to a low boil, then reduce the heat to a medium simmer and cook for 10 minutes, stirring regularly. Turn off the heat and remove the pot from the stove. Remove the bay leaf and set it aside. Season the sauce with salt and pepper to taste once it has been simmered. Stir in a splash of balsamic vinegar until everything is well-combined. Toss with cooked pasta until well combined. Fresh Italian parsley or basil can be garnished on top if desired.

The nutritional information is for the sauce only. They do not include the pasta, which is an additional cost. If balsamic vinegar is unavailable, omit it from the recipe or replace it with a sprinkle of organic sugar if the sauce is too sour. You may also use a dash of your favorite red wine as an alternative. Alternative ingredients: For simple modifications, try adding sliced olives, capers, and/or crushed red chili flakes to the pot during the last few minutes of boiling. The sauce may be kept covered and refrigerated for up to 5 days or frozen for up to 3 months if there is any left over.

Before using the container, defrost it in the refrigerator overnight or until it has thawed to room temperature.

calories: 69kcal|carbohydrates: 9g|protein: 2 g|fat: 4g|saturated fat: 1g|sodium: 341mg|potassium: 444mg|fiber: 2g|sugar: 5 g|vitamin A: 659IU|vitamin C: 10mg|calcium: 29mg|iron: 2mg|nutrients: iron, calcium, and iron The nutritional information provided is simply an approximation.

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Reader Interactions

Leave the canned goods at the door! When compared to running to the shop for store-bought marinara sauce, this homemade tomato marinara sauce may be prepared in less time and with less work. by:Scaron The most recent update was made on May 7, 2018.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 clove minced garlic
  • 1 (6 oz) container tomato paste
  • 1 1/2 cups water
  • 1 teaspoon Italian seasoning Season with salt and pepper to taste
  • A pinch of table sugar

Steps

  • 1In a medium saucepan, heat the olive oil over medium heat until shimmering. Cook until the garlic is slightly softened, about a minute or two
  • Remove from the heat. 2In a large saucepan, combine the tomato paste, water, Italian seasoning, salt, pepper, and sugar. Stirring periodically, bring the mixture to a boil over medium heat. 3Reduce the heat to low, cover, and cook for 10 minutes. Using your taste buds, adjust the seasoning to your liking. 4Serve

Nutrition Information

This recipe does not have nutritional information available.

More About This Recipe

  • Making Use of Tomato Paste When I was a kid, I could always count on my grandmother’s pantry to have a few little cans of tomato paste on hand. She would use it in sauces and stews and cook with it. There are also a few of cans of paste in my cabinet these days, which you can always count on. This versatile ingredient is a go-to for quick recipes because of its versatility. What is Tomato Paste, and how does it work? Tomato paste is a purée of tomatoes that has been condensed to a great degree. It is created by simmering peeled and seeded tomatoes for many hours, allowing most of the liquid to be cooked out of the tomatoes. It provides a concentrated concentration of tomato taste in a thick, compact package. Alternatively, it can be produced at home and frozen for later use, or purchased prepackaged in cans or tubes for convenience. A decent recipe may be found in Preserving Summer’s Bounty, which is available on Amazon. In What Applications Can Tomato Paste Be Used? It is an excellent component for incorporating tomato taste into a range of recipes, from sauces and soups to pasta dishes. Due to the fact that it is quite thick (thus the term “paste”), it should be blended with water (or broth) before cooking. This helps to loosen it up and turn it into a sauce. One fantastic application for tomato paste is in the preparation of a quick marinara sauce, such as my Easy, Fast Tomato Marinara. This sauce goes well with pasta, ravioli, and other dishes. In addition, it can be used to dip mozzarella sticks or to top a chicken parmigiana. It produces a smooth sauce, which some people prefer to a chunky sauce. By putting a can of chopped tomatoes (don’t drain them!) and a can of tomato paste in a skillet with spices, you may give it a chunkier texture. Bring the water to a boil, reduce the heat, and serve. Recipes for Tomato Paste & Tomato Sauce Are you looking for more fantastic uses for tomato paste? Take a look at these: Soup with Fresh Tomatoes Chipotle Chili for Meat Lovers Sauce de Tomate et de Pistou She blogs at Sarah’s Cucina Bella about family-friendly meals and healthy family living. Sarah W. Caron (also known as scaron) is a food writer, editor, and blogger who writes about family-friendly foods and healthy family living.

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15-Minute Pasta with Creamy Tomato Sauce

Set your eyes on a dinner that can be prepared in 15 minutes or less and does not need ordering takeout. Creamy Tomato Pasta is made with sweet sautéed onions, garlic, a rich tomato paste, and a dash of cream to create a flavorful sauce that rivals any restaurant meal in 15 minutes or less. Quick and easy meal that will please the whole family while still being easy on the wallet. Every week, I include this pasta dish with tomato cream sauce in my weekly meal plan at least twice a month. If you’re running low on groceries at the end of the week, this is a terrific dish to make.

Try Italian Sausage with Peppers and Onions or Italian Sausage with Onions and Peppers.

Make the recipe tonight! Because.

The creamy tomato sauce packs a punch of flavor without requiring the lengthy preparation time that typical red sauce necessitates.

It is a substantial recipe, but it is also quite cost-effective. It is simple to double or quadruple the recipe to feed a large gathering. You most likely already have all of the supplies on hand. Pasta with cream sauce is the ultimate comfort meal!

Ingredients

The difference between tomato sauce and canned crushed tomatoes is that tomato paste is thick and rich in flavor. Tomatoes that haven’t been cooked have a tangy, acidic taste that makes this dish unique. It is possible to use only a small amount of tomato paste because it has been boiled down and condensed to its essence. Because the tomato paste has already been cooked, it can be added to this creamy tomato sauce in just a few minutes and will offer a fantastic depth of flavor.

Instructions

  • Bring a saucepan of water to a boil on the stove, and season with a big pinch of salt to taste. Prepare rigatoni or penne according to the package directions
  • Drain well. Before draining the pasta, set aside 12 cup of the cooking water. Season with salt and pepper after sautéing the chopped onions and minced garlic in the olive oil. Continually cook the onions until they are tender and transparent.

Step 2

  • In a separate pan, heat the tomato paste until it is well heated through, stirring it into the onions. Thin the paste with the pasta water that has been saved, and then stir in the cream and basil to the tomato sauce.

Step 3

  • Bring all of the ingredients to a moderate simmer in a saucepan. Toss the cooked pasta with the completed tomato cream sauce and top with a sprinkling of Parmesan cheese before serving.

FAQs

Is it possible to make this sauce without the heavy cream? Yes! If you don’t have heavy cream on hand, you may use half-and-half, which you may already have on hand for coffee. You may also use ordinary milk and add 2 tablespoons of butter to the mixture to make it more rich. When using cream cheese, you will need to add around a quarter-cup additional pasta water to thin the sauce down a little more. What is tomato paste, and how does it work? Tomato paste, as opposed to tomato sauce or canned crushed tomatoes, is thick and rich in flavor and texture.

See also:  What Goes Well With Pasta Salad

As a result of being boiled down and condensed to its essence, it may be used in large quantities.

Expert Tips

Begin by boiling the pasta water on the stovetop before doing anything else. You’ll be able to boil the pasta while your sauce is coming together this way, too. Do not forget to save the pasta water at the end of the recipe. Remember that this sauce comes together quickly, so make sure you have all of your ingredients ready before you begin. After the onions have begun to soften, add the garlic. It is extremely vital that the garlic and onion are not added at the same time in this recipe. If you cook garlic for too long, it will become bitter due to the high concentration of sugars in the bulb.

Pressed or minced garlic cooks in a short amount of time and just has to be warmed through to begin imparting its incredible taste.

Have you tried this Creamy Tomato Pasta recipe?

Please give me a 5-Star rating!

  • A pound of pasta (rigatoni or penne)
  • A 12 inch yellow onion
  • 2 garlic cloves
  • 6 ounces canned tomato paste
  • 12 cup heavy cream
  • 12 cup pasta water reserved from the cooking process
  • 1 tablespoon dehydrated basil or 3 tablespoon fresh
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • A 12 cup grated Parmesan for the topping Optional
  • A 12 cup grated Parmesan for the topping
  • Using the stove, bring a large pot of water to a boil. Season the water with salt. Prepare rigatoni or penne according to the package directions
  • Drain well. Before draining the pasta water, save aside 12 cup of the pasta water for later use. Gather all of the sauce ingredients together because this sauce heats up quite quickly
  • Onions should be diced and garlic should be minced Using a large skillet, cook the ingredients over medium heat. Add the diced onions to the skillet after adding the olive oil. Cook onions until they are transparent, about 5 minutes. Then add the minced garlic and cook until the garlic is fragrant. To the onions and garlic, add 6 ounces of tomato paste
  • Mix well. In a separate bowl, combine the pasta water and begin to thicken the tomato sauce
  • After that, add the cream to the paste and mix well
  • Season the tomato cream sauce with salt, pepper, and dried basil, to taste, and set aside. In a large mixing bowl, combine the cooked pasta and the cream sauce and toss until the pasta is thoroughly coated with the creamy sauce and the entire dish is heated. Serve with a sprinkle of Parmesan cheese on top.
  • Begin by boiling the pasta water on the stovetop before doing anything else. Using this method, you can put the pasta aside while your sauce comes together. Never discard the pasta water
  • This sauce comes together quickly, so be sure to gather all of your ingredients before you begin
  • After the onions have begun to soften, add the garlic. It is extremely vital that the garlic and onion are not added at the same time in this recipe. If you cook garlic for too long, it will become bitter due to the high concentration of sugars in the bulb. I always wait until my onions are almost entirely cooked before adding the garlic. Freshly minced or pressered garlic cooks in a flash and only has to be warmed through to begin imparting its incredible taste. If you don’t have heavy cream on hand, you may use half-and-half, which you may already have on hand for coffee. You may also use ordinary milk and add 2 tablespoons of butter to the mixture to make it more rich. Cream cheese may also be used as a replacement, but you will need to add around a quarter cup additional pasta water to thin the sauce.

684.4 kcal|96g carbohydrate|23g protein|24g fat|10g saturated fat|Cholesterol:52mg sodium 548 mg potassium 768 mg fiber 6 g sugar 9 g vitamin A 1194 IU vitamin C 11mg calcium 225 mg iron 4mg iron 4mg iron 4mg iron 4mg iron 4mg iron 4mg iron 4mg iron 4mg iron 4mg iron 4mg iron 4mg iron 4mg

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Directions

  • 1st step: Fill a stockpot halfway with 6 quarts of water and bring to a boil over high heat. The olive oil, tomato paste, garlic, and 1 teaspoon salt are combined in a non-reactive pan big enough to contain the pasta in Step 2 of the recipe. Over a medium low heat, stirring periodically, cook the garlic until it is brown in color, approximately 5 minutes. Take the pan off the heat
  • Step 3: Bring a large pot of water to a boil, then add the spaghetti and cook until al dente. Cook the pasta till al dente, partially covered, until the water barely comes back to a boil
  • Then uncover, toss the pasta, and cook until al dente. Step 4: Drain the pasta and add it to the pan, tossing everything together. Toss in the parsley and basil until well combined. Remove from the pan to plates, garnish with scallions, and serve immediately

Suggested Pairing

It would be best to drink a red wine with vibrant fruit notes or a white wine with strong acidity to complement this dish. Alternatively, a white or red Etna wine from Sicily might be selected.

Easy Tomato Paste Pasta Sauce Recipe

It would be best to drink a red wine with vibrant fruit notes or a white wine with strong acidity.

Alternatively, a white or red Etna from Sicily might be chosen.

  • 16 ounces dried pasta (gluten-free or whole-grain options available)
  • Fresh basil leaves cut into chiffonade (extremely thin strips), 1/4 cup extra virgin olive oil, 1 small can (6 ounces) tomato paste, 6 cloves minced garlic, and 1/4 cup extra virgin olive oil
  1. Cook the pasta until it is firm to the bite. 12 cup of the pasta boiling liquid should be set aside. Drain the pasta
  2. In the meantime, heat the olive oil and tomato paste over medium heat for one minute, stirring constantly. Reduce heat to medium-low and simmer for 4-5 minutes, stirring occasionally, to caramelize the tomato paste and intensify the flavors. Please do not burn. Cook for another minute, stirring constantly, until the garlic is gently browned. Stir in 14 cup of the pasta boiling liquid to the tomato paste sauce until fully combined. If you like a thinner sauce, you may add a bit extra pasta boiling liquid. Toss the pasta with the tomato sauce. Garnish with a chiffonade of basil. Serve as soon as possible

Nutritional Values Pasta Sauce with Tomato Paste (Easy to Make) Calories in a single serving: 364 calories Calories from fat account for 90 percent of the daily recommended intake. * Sodium6mg0 percent Potassium180mg5 percent Fat10g15 percent Saturated Fat1g6 percent Saturated Fat1g6 percent Carbohydrates: 57 g (19 percent); protein: 2g8 percent dietary fiber 2g2 percent of sugar ten grams of protein equals twenty percent Calcium21mg2 percent Vitamin C0.9mg1 percent Vitamin C0.9mg1 percent Iron is 1.1mg6 percent of the total.

If you enjoy this simple pasta dish, you might also enjoy:

30 Minute Tomato Sauce Recipe by Tasty

For6servings

  • 3 tablespoons olive oil
  • 13 cup onion(50g), diced
  • 2 cloves garlic, chopped
  • 5 tablespoons tomato paste
  • 28 ounces crushed tomato(795g)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 3 tablespoons olive oil
  1. Add the olive oil, onion, garlic, and tomato paste to a large saucepan set over medium heat and cook until the onion is translucent. 5-7 minutes, or until the tomato paste has caramelized, is the recommended cooking time. Combine the tinned tomatoes, dry oregano, and dried basil in a large mixing bowl. Reduce the heat to a low simmer and cook for 15-20 minutes, or until the desired thickness is reached. Season with salt and pepper to taste
  2. Serve.

For6servings

  • 3 tablespoons olive oil
  • 13 cup onion(50g), diced
  • 2 cloves garlic, chopped
  • 5 tablespoons tomato paste
  • 28 ounces crushed tomato(795g)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 3 tablespoons olive oil
  1. Add the olive oil, onion, garlic, and tomato paste to a large saucepan set over medium heat and cook until the onion is translucent. 5-7 minutes, or until the tomato paste has caramelized, is the recommended cooking time. Combine the tinned tomatoes, dry oregano, and dried basil in a large mixing bowl. Reduce the heat to a low simmer and cook for 15-20 minutes, or until the desired thickness is reached. Season with salt and pepper to taste
  2. Serve.

Pantry Dinner: Spaghetti with Tomato Paste and Garlic

  • The recipe yields four side dishes or two to three substantial main portions.

Some claim that this pasta dish was devised by cooks who worked late hours but desired a warm, home-cooked dinner that didn’t need them to spend any more time in front of a restaurant burner the next morning. We, on the other hand, can make it with four pantry components that are usually on hand: spaghetti, tomato paste, olive oil, and garlic – all of which can be found in most households. As a side dish for fish or roast chicken, it’s very quick and easy to prepare. Tomato paste is often used as a minor flavoring ingredient in recipes, but in this case it serves as the primary flavor, imparting a strong, pesto-like flavor to the long spaghetti strands as it coats them.

Make this meal in the time it takes to bring a big pot of water to a boil and cook the spaghetti, which is around 10 minutes.

Ingredients

  • 12-ounce (3-quarter-pound) spaghetti or linguine or other long pasta since this is a sauce for a long strand of pasta so that the “sauce” may smooth it
  • 12-ounce (3-quarter-pound) chicken broth 1 6 oz. can tomato paste (or the equivalent squeezed from a tube – about 3/4 cup)
  • 1 6 oz. can tomato sauce
  • 1 6 oz. can tomato paste (or the equivalent squeezed from a tube – about 3/4 cup)
  • 2 to 4 tablespoons extra virgin olive oil
  • 2 to 3 garlic cloves, peeled and sliced very thin
  • A pinch of red pepper flakes (optional and to taste)
  • 2 to 4 tablespoons extra virgin olive oil
  • 2 to 4 tablespoon

Directions

  1. Prepare a big saucepan of water by bringing it to a boil. Add a tablespoon of sea salt to taste. There is no need to add oil. Cook the pasta until it is al dente. Cooking while the spaghetti is cooking: In a large fry pan or sauté pan, heat the olive oil over a medium heat until shimmering. Garlic should be peeled and sliced. Add the vegetables to the oil and sauté until they are soft and have just a hint of color. Don’t let it brown
  2. Reduce the heat to low and stir in the tomato paste to the oil/garlic combination, spreading the paste into the oil with a wooden spoon to allow it to simmer for a few minutes until the paste cooks. You want to eliminate the raw flavor from the tomato paste and make a mixture of tomato, oil, and garlic
  3. But, you don’t want it to taste like tomato paste. When the spaghetti is finished cooking, drain it quickly, brushing off any excess water, and add it to the pan containing the tomato/oil/garlic combination, tossing with tongs to ensure that the spaghetti is fully covered with the sauce. Serve as soon as possible

A word of caution when cooking pasta: Never, ever add oil to the water since it will prevent any sauce from clinging to the pasta. I don’t care what Ina Garten says; she’s completely incorrect. The pasta will be perfectly cooked if you use a substantial amount of water during cooking. There is an exception in the case of lasagna, which is made possible by the oil used to prevent the huge pieces of pasta from sticking together in the boiling water. Additionally, because you are layering the dish rather than covering it with sauce, there is no concern about the sauce not adhering.

Super Simple Marinara Sauce

Meet the marinara sauce recipe that has been a long time in the making! Despite my fondness for marinara, I’ve always been scared by the dish, perhaps because it is so delicious that I was terrified of ruining it. I eventually embraced my worries and attempted to make marinara in every manner possible. This is the one that I like without a doubt. This handmade marinara sauce has a deep and vibrant tomato taste that is sure to please. When it comes to making this delectable marinara sauce, you’ll only need five basic cupboard ingredients: excellent canned tomatoes, onions, garlic cloves, dried oregano, and olive oil.

  1. This marinara is also quite simple to prepare, making it an excellent choice for hectic weeknights.
  2. Yes, you read it correctly—all you need to do is open a can of tomatoes, halve an onion, and peel some garlic.
  3. After 45 minutes of simmering, this sauce has a wonderful, real Italian taste that is hard to resist.
  4. The bottom line is that it is impossible to get the delightful, long-simmered marinara flavor in less than 45 minutes time.
  5. Dinner is almost ready to be served.
  6. After experimenting with several other marinara sauce recipes, I came up with this one.
  7. Consequently, I added dried oregano and two whole garlic cloves (which you’ll crush against the edge of the pan at the conclusion of the cooking process).

To make up for the lack of butter, I used a good amount of olive oil (you don’t need to use a lot of olive oil here to have a rich taste). For a little more spice, I sprinkled in a pinch of red pepper flakes, but this is entirely optional.

Why is this the best marinara sauce?

There are six reasons why you will enjoy this recipe:

  • This marinara sauce recipe calls for only five basic ingredients and produces a sauce with a deep, genuine marinara taste. It’s quite simple to prepare—no cutting is necessary. It is important to note that this marinara does not include any added sugar, unlike most store-bought sauces. You may use as much or as little of this nutritious sauce as you choose to top your pasta. Tomatoes are beneficial to one’s health. Because the recipe makes two cups of sauce and stores well, it’s probably best to double the amount you make. Simply prepare it in a larger saucepan. This marinara is also a fantastic pizza sauce when combined with other ingredients. I used it to make pizza, and a buddy of mine commented that it tasted just like authentic Italian pizza.
See also:  How Much Is 2 Oz Of Pasta

Please let me know what you think of this sauce in the comments section! My new favorite dish has become a mainstay in my kitchen, and I hope it will become one of your favorites as well. Do you want to try some more traditional Italian recipes? Don’t forget about the following:

  • Italian Chopped Salad
  • Basil Pesto
  • Vegetable Lasagna
  • Hearty Spaghetti with Lentils Marinara Sauce
  • Baked Ziti with Roasted Vegetables
  • Minestrone Soup
  • Italian Chopped Salad

Watch How to Make Marinara Sauce

  • Author:
  • Approximately 5 minutes of prep time, 45 minutes of cooking time, and 50 minutes total time. Yield: 2 cups1 x Category:Sauce
  • Method:Stovetop
  • Cuisine:Italian

4.8 stars, based on 292 reviews This marinara sauce recipe is very delicious! You’ll only need five basic ingredients to make this dish, and it’s quite simple to prepare. There is no need to cut! The recipe makes 2 cups sauce (enough for 8 ounces of pasta), but you can easily increase it if you want more. Scale

Ingredients

  • 1-gallon whole peeled tomatoes (28 ounces) in a big can
  • 1 medium yellow onion, peeled and halved
  • 1 medium yellow onion, peeled and halved
  • 2 big garlic cloves, peeled but left whole
  • 1 large onion, peeled but left whole
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • A pinch of red pepper flakes (optional
  • Eliminate if you are sensitive to spice)
  • Salt to taste (if desired)
  • Served with cooked pasta, grated Parmesan cheese or vegan Parmesan cheese, chopped fresh basil, and more olive oil as an optional garnish

Instructions

  1. The tomatoes (with their juices), half-sliced onion, garlic cloves, olive oil, oregano, and red pepper flakes (if used) should be combined in a medium-sized heavy-bottomed saucepan
  2. Cook over medium heat until the tomatoes are soft. Stirring constantly, bring the sauce to a simmer over medium heat, then reduce the heat to maintain a slow, continuous simmer for about 45 minutes, or until droplets of oil float to the surface of the sauce. Stir occasionally, and after around 15 minutes, use a firm wooden spoon to crush the tomatoes against the edge of the pot
  3. This will take about 30 minutes total. The onion should be discarded when the saucepan has been removed from the heat. With a fork, break the garlic cloves against the edge of the saucepan, and then whisk the broken garlic into the sauce until well combined. Repeat the process with any little onion bits you may come across. Use the wooden spoon to smash the tomatoes to your preferred consistency (you may smooth up the sauce using an immersion blender or stand mixer if required)
  4. Season with salt to taste (the tomatoes are already pretty salty, so you might just need a pinch). Warm the dish before serving. This sauce can keep well for up to 4 days if kept covered and refrigerated. It can be frozen for up to 6 months.

Notes

*A word on tomatoes: Using high-quality tomatoes is essential in this recipe. Muir Glen tomatoes are highly recommended. They’re made from organic ingredients, and the cans are BPA-free.

▸ Nutrition Information

The information displayed is based on an estimate supplied by a nutrition calculator on the internet. It should not be construed as a substitute for the advice of a licensed professional nutritionist. You can find our complete nutritional disclosure here.

Reader Interactions

Making this real Italian tomato sauce is so quick and simple that it is ready before the pasta is done cooking! You should read the reviews; after you’ve tried it, you’ll never go back to those inauthentic, sugar-filled store-bought sauces or inauthentic American recipes ever! Thank you for your time and consideration. In keeping with my promise, here is my own “how to make tomato sauce” tutorial. Continuing from my last tirade(here), in which I dismantled BuzzFeed’s attempt to create a recipe for “the finest” tomato sauce, showing why it was completely incorrect, this is a continuation of that rant.

Actually, this is not “my” recipe; rather, it is a basic method that millions of Italians have been using for centuries to prepare a particular style of Italian pasta sauce for generations.

Although it is not a legally protected recipe, and there are many variants, practically everyone understands how to prepare a hamburger.

How do you Make Fresh Tomato Sauce?

The use of the highest-quality components results in the highest-quality sauce! I promise you that it is not difficult at all, and you will be delighted with the outcomes (just read the reviews below). Unlike other pasta sauces, this one is ready by the time the pasta is finished (in fact, it is generally ready before the pasta is finished). It is up to you whether you want a smooth or chunky sauce depending on the type of tomatoes you use. Just keep in mind that you shouldn’t have to add any sugar, not even a pinch, to your dish.

You may also try making your own handmade gnocchi and serving it with the sauce.

If you wish to make this sauce using both onions and garlic, you can do so, but I recommend preparing it exactly as specified the first time.

Do you have to use fresh or frozen?

Make use of this recipe for fresh tomato sauce. CAUTION: If you replace any of the ingredients that I have listed, or if you make any changes to the directions, you must be aware that the result will not be the same as the sauce that I have described here, nor will it have the same flavor.

Cooking yourpizza sauce? You’re doing it wrong!

Authentically made in Naples, this dish takes less than 5 minutes to put together! I once handed a recipe to a buddy, along with detailed directions on which particular items to use. Afterwards, my buddy cooked the dish and informed me that it “didn’t taste nearly as nice as yours.” After a little inspection, I discovered that she had switched lower-quality components for the higher-quality ones. If you want the greatest outcomes, make sure you utilize the best components possible. In case you’re interested in making aspaghetti sauce with meat, I’ve recently posted a recipe for it (4/2021).

In a recent study, it was shown that eating real Italian pasta as part of the Mediterranean diet can actually help people lose weight.

How to Check the Quality of your Tomatoes.

Want to know how to tell whether the canned tomatoes you’re considering are of high quality? First and foremost, read the label: tomatoes from Italy are often excellent, but be sure to check the components. Other than tomatoes, salt, basil, and citric acid, you do not want anything else added to the dish. The most effective product is justtomatoes (I prefer the ones from a glass jar). I’ve also heard news reports about tomatoes that were imported from China and then canned in Italy so that they could claim to be “produced in Italy.” So don’t simply rely on the label; they’ve put color and all sorts of nefarious stuff to it.

  1. Yes, it’s a mouthful, but this phrase, together with two marks of approval that guarantee the quality of these tomatoes, is your assurance that you are paying for the highest-quality tomatoes available.
  2. 2019) My company, ANICAV, and I are currently working together on a campaign titled “The Greatest Tomatoes From Europe.” The second step, if you’ve decided to purchase the tomatoes in question, is to open the can, jar, or carton and taste the tomatoes or puree that is within.
  3. A sour expression on your face indicates that they will not produce a good marinara sauce.
  4. If you answered yes, you have located the correct tomatoes, and they will make a fantastic sauce!
  5. It should not be used in other meals, especially anything delicate like a white sauce, because it might overpower the flavor of the dish.
  6. If you’re searching for a real bruschetta recipe, I’ve got you covered there, as well.

What’s the Difference Between Italian Tomato Sauce and Marinara?

Italian tomato sauce is just any true tomato sauce that you’d get in an Italian house or restaurant, and it’s nothing special. Marinara sauce, on the other hand, might signify two different things depending on where you are. In the United States, the term “marinara” refers to a meatless or vegetarian sauce, but in Italy, the term “marinara” refers to a seafood sauce.

To further confuse matters, a marinara pizza does not contain any fish; rather, it is a simple tomato sauce pizza topped with garlic, olive oil, and oregano.

How to Freeze Italian Tomato Sauce

This will provide you with an answer to any questions you may have with freezing this sauce. When frozen, it freezes well, and all that’s required is that you bring it to room temperature before placing it in a freezer-proof container (ideally not plastic) and refrigerating until cold. After that, you may label it and put it in the freezer for later. It will stay in the freezer for at least 6 weeks, but I don’t see how anyone could keep this delicious sauce in their freezer for 6 weeks and not consume it before then!

Which do you prefer, and why?

Authentic (Quick) Italian Tomato Saucefor Pasta (Spaghetti Sauce)

Ingredients

  • 4 tablespoons extra virgin olive oil (my friend Amy Riolo’s olive oil maker was recently named the world’s third finest olive oil mill! – ORDER QUICK AND EASY HERE)
  • 4 or 5 cloves fresh garlic (not in a jar, dried, powdered, or frozen), preferably grown in the United States or Europe
  • Small bunch freshItalian parsley, finely chopped (my family enjoys using parsley in sugo)
  • 1 (28-32 oz) carton or jar whole, chopped tomatoes or puree (my family enjoys using puree in sugo)
  • 1 (28-32 oz) carton or jar whole, chopped tomatoes or puree (my (likeMutti, orBionaturae) A pound of fresh tomatoes (San Marzano, Roma, or cherry tomatoes are excellent choices) or any of the tomatoes mentioned on the Greatest Tomatoes from Europe website will be terrific. Alternatively, about 1 1/2 level teaspoons Diamond CrystalKosheror sea salt
  • 3 or 4 big leaves of fresh basil, with additional leaves to garnish each plate if preferred
  • 1 1/2 teaspoons Diamond CrystalKosheror sea salt To finish, grate Parmigiano Reggiano or Pecorino Romano over the top.

In order to serve the sauce with pasta immediately after it is finished, place a big pot of salted water on the stovetop over high heat and boil the pasta according to package guidelines (if you are using egg or a very quick cooking pasta, do this about half-way through these directions). If you like a smooth sauce, you may purée the tomatoes in a blender until they are completely smooth. Pour the oil into a big sauté pan (not a deep pot) and heat over medium high heat until shimmering and hot.

  1. Cook the garlic until it is just beginning to brown, then add the parsley and mix well.
  2. You may remove them afterwards, but they contribute to the overall flavor of the sauce.
  3. After that, swiftly cover the pan with a lid for about 30 seconds, or until the squirting has subsided, and serve immediately.
  4. It is critical that this sauce be heated at a rapid simmer because it will only be prepared for a short period of time.
  5. Because the sauce will thicken fast, it is important not to overcook it and cause it to become excessively thick; 5 to 7 minutes should be enough time.
  6. Take a taste of the sauce; if it doesn’t taste good, it most likely simply needs a little more salt, to which you may also add some black pepper if desired.
  7. Also, unless absolutely essential, do not wash your basil before using it.
  8. At this stage, you can put some sauce in a bowl and save it aside for later.
  9. In the event that your pasta is drained in a colander, save some of the pasta water to use to re-hydrate the pasta if it becomes too dry or if it needs to cook longer in the sauce (turn the heat on and add more water.) This appears to be great, and I will not need to add any water.
See also:  How To Make Pasta Dough By Hand

I put it on a platter here because it looks prettier in photographs, but I normally serve pasta in bowls when I make it (this is the norm in Italy, too.) Italians do not use a strong cheese to accompany a light, fresh sauce like this one, so feel free to top it with some freshly grated real Parmigiano Reggiano or Pecorino Romano cheese before serving.

Pasta with fresh cayenne pepper and a great bottle of red wine are two of my favorite things to eat.

To produce a different sauce, you may simmer the same sauce in a large pot for a longer period of time and then add meatballs to the mixture. I also happen to have an actual Italian meatball recipe for you if you’re interested. When your mother is born in Italy, this is exactly what occurs!

How NOT to Serve Pasta!

If you’ve been putting pasta in a bowl and then covering it with sauce like the emoji, this is an example of American-style plating and serving. It’s true that it doesn’t taste nearly as wonderful when served this manner. (If you don’t believe me, try it both ways, side by side, to see what I’m talking about.) Thank you very much! For a traditional Italian dish, stir in the sauce with the pasta before plating it on individual plates. Domenica Marchetti, a leading specialist on Italian food and the author of six Italian cookbooks, discusses this in more detail on her website as well.

CHEERFUL APPETITO!

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Ingredients

  • 4 tablespoons extra virgin olive oil (my friend Amy Riolo’s olive oil maker was recently named the world’s third finest olive oil mill!)
  • 4 or 5 cloves fresh garlic (not in a jar, dried, powdered, or frozen), preferably grown in the United States or Europe
  • A small bunch of fresh Italian parsley, finely chopped (my family enjoys using parsley in sugo)
  • A small bunch of fresh Italian parsley, finely chopped (my family enjoys using parsley in sugo). 1 carton/jar (28-32 ounces) of whole, diced tomatoes or tomato puree (like Mutti, or Bionaturae) Any of the tomatoes listed on the Greatest Tomatoes from Europe website will be fantastic, as will approximately 1 lb of fresh tomatoes (San Marzano, Roma, or cherry tomatoes are excellent)
  • Approximately 1 1/2 level teaspoons Diamond Crystal Kosher or sea salt
  • Approximately 1 1/2 teaspoons Diamond Crystal Kosher or sea salt Fresh basil leaves, 3 or 4 big leaves per plate, with additional leaves to be added to each plate if needed
  • To finish, grate some Parmigiano Reggiano on top.

Instructions

  1. Pour the oil into a big saute pan (not a deep pot) and heat over medium high heat until shimmering and hot. Add the garlic to the oil once it has been crushed (if you want a spicy sauce, you can add some hot pepper, fresh or flakes, at this point). Garlic should be sautéed until it is just beginning to brown, then add the parsley
  2. Increase the heat to its maximum setting. Insert a lid on top and hold it in place for around 30 seconds, or until the squirting has subsided. Stir with a wooden spoon and turn the heat down a notch or two. It is critical that this sauce be prepared at a rapid simmer because it will be cooked for a short period of time. Continue to cook at a rapid rate, stirring often, after adding the salt. Because the sauce will thicken fast, do not overcook it to the point where it becomes too thick
  3. 5 to 7 minutes should be plenty. Taste the sauce
  4. If it doesn’t taste good, it most likely simply needs a little more salt added. Remove the pan from the heat and stir in the fresh basil (I tear mine into pieces). Also, unless absolutely essential, do not wash your basil before using it. Instead, use a moist paper towel to wipe it down, so that the water does not destroy the flavor and scent
  5. Serve immediately with freshly grated real Parmigiano Reggiano cheese and/or pepper, if desired (save some pasta water to pour back into the pasta if it becomes too dry). Aside from that, if you’ve been placing pasta in a bowl and then covering it with sauce, you’re doing it the American way. If you want to serve it the way the Italians do, mix the sauce with the meat before plating it.

Notes

In order to serve the sauce with pasta immediately after it is finished, place a big pot of salted water on the stovetop over high heat and boil the pasta according to package guidelines (if you are using egg or a very quick cooking pasta, do this about half-way through these directions).

Nutrition Information:

Yield:5Serving Size:4 The following is the amount of food per serving: Calories:135 12 g of total fat 2 g of saturated fat 0 g of Trans Fat 9 g of unsaturated fat Cholesterol:1mg Sodium:498mg Carbohydrates:8g Fiber:3g Sugar:4g Protein:2g The nutritional information provided is merely a rough approximation. You won’t find a simpler or more delicious Italian tomato sauce anywhere else! Spaghetti in a thick tomato sauce. Simply follow the recipe directions, using either canned tomatoes or fresh, chopped tomatoes as needed.

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Tomato Paste Pasta Sauce Recipe (Vegan, Gluten Free, Paleo, Whole30)

Cooking is not required for this delectable tomato paste pasta sauce, which has rich tomato flavor and vibrant spices. This sauce is fantastic as a spaghetti sauce or as a dip for crispy garlic bread! It’s vegan, gluten-free, paleo, and Whole30 compliant, and it’s ready to be topped with whatever you like! It is possible that this content contains affiliate links. In my capacity as an Amazon Associate, I may receive commissions on qualifying purchases made by you at no additional cost to you.

THANK YOU FOR THE HOMEMADE PASTA SAUCE!

I’ve become a believer, and this sauce is elevating our weekly pasta night to a whole new level.

This Homemade Pasta Sauce is:

  • Tomato flavor is packed into every bite: the tomato paste is truly the secret to creating vibrant, wonderful tastes in your sauce. Herby: the tastes of oregano, basil, and rosemary combine to create a sauce that is full of powerful Italian flavors. raw garlic, chopped or pressed (for a garlicky flavor)
  • Made using ingredients that are excellent for you: tomato paste, olive oil, herbs, and garlic. Made Using Ingredients from Your Pantry Ingredients: which you most likely already have in your kitchen cabinet

One of the BEST Pantry Staple Pasta Sauce Recipes

It’s easy to make this spaghetti sauce with tomato paste, which is a great pantry staple dish! It makes use of practically all of the items you would find in your dry pantry or cabinets — the majority of which you are most likely to have on hand. Maintaining a well-stocked pantry makes it simple to come up with delicious and nutritious meals by relying on a few essentials that can be rotated. I compiled a list of my Top 125 Plant-Based Pantry Staples, which I have on hand at all times.

And you can find all of my favorite pantry essential ingredients in my Amazon shop, which you can see here. By storing up on nutritious whole products, you can prepare tasty meals without having to make a trip to the grocery shop!

Whats In This Tomato Paste Pasta Sauce?

  • Tomato Paste: thickens the sauce and imparts a strong tomato taste with a rich, complex aroma. I exclusively use no-salt-added tomato paste so that you may adjust the quantity of salt in the meal to your preference. Olive Oil:I like to use this fruity Zoe olive oil, which has a beautiful flavor and rich color. It’s really affordable online here, so I have a few liters of it on hand in my pantry for when the mood strikes. It is a fantastic deal for the quality of oil you receive, and I would strongly suggest it. Garlic
  • Oregano is a spice that I use frequently in my tomato recipes. A vibrant and earthy taste characterizes this dried oregano, which pairs very well with whatever toppings you want to use
  • Basil
  • Dried Rosemary: I like the flavor of dried rosemary to that of fresh rosemary since it is more mild. However, bigger dried rosemary leaves may be used if desired
  • I used a mill and pestle to smash mine, but you can use your favorite method. Sweetener of your choice (this is completely optional! nonetheless, I make use of this Organic Agave Syrup:I really like using this raw organic agave syrup because it’s a natural and sustainable sweetener, and it’s also absurdly affordable online, so I always have a couple bottles on hand in my pantry)
  • Garlic Powder: This is another pantry essential product that is utilized on a regular basis in our household! I really like this garlic powder and use it in a number of dishes where I would normally use fresh garlic as well.

A No-Cook Pasta Sauce Recipe That’s Perfect for Summer

Easy and easy to make, this no-cook spaghetti sauce is a great weeknight meal. I enjoy a nice no-cook meal for those days when I don’t feel like standing over the stove, or for those hot summer nights when it’s too hot to be cooking outside. Look here for a comprehensive assortment of dishes that require almost no preparation at all! Cooking time for this sauce is around 5 minutes, and it does not require the use of a stovetop or microwave. Simply combine a few pantry essential items and you’ll have a nutritious supper on the table in minutes.

How Do I Make Pasta Sauce with Tomato Paste?

1. In a medium-sized mixing basin, thoroughly incorporate all of the ingredients. Allow the pizza sauce to remain on the counter for at least 2 hours before using it to allow the flavors to come together more completely. 2. Spread on your favorite noodles, pour onto a cauliflower pizza crust, or use as a dip for breadsticks! Use it in the same way you would any other marinara or pomodoro sauce.

What Should I Serve with Homemade Pasta?

Interested in making your own pizza crust? Check out my simple sourdough pizza crust recipe if you’re feeling brave! Pizza and salad are two of my favorite combinations, so here are a couple of my favorite salads:

Get the Same Ingredients I Use For My Tomato Paste Pasta Sauce Recipe:

Remember to leave me a comment, rate this recipe, and tag [email protected] on Instagram so that I may feature you if you make this vegan and gluten free spaghetti sauce recipe. I really like seeing all of your images of your recreations of my recipes! Continue to communicate by subscribing to my newsletter, where you will receive new recipes every week. Please remember to follow me on Pinterest, Instagram, and Twitter– I would love to interact with you there as well!

Tomato Paste Pasta Sauce (Vegan, Gluten Free, Paleo, Whole30)

The herbivore is a type of insect that eats plants. Cooking is not required for this delectable tomato paste pasta sauce, which has rich tomato flavor and vibrant spices. This sauce is fantastic as a spaghetti sauce or as a dip for crispy garlic bread! Vegan, gluten-free, paleo, and Whole30-compliant options are available. It’s ready to be topped with whatever you choose! Preparation time: 5 minutes Time allotted: 5 minutes Ingredients4CaloriesCourseSauceCuisineAmerican, ItalianServings 165kcal

  • In a medium-sized mixing basin, thoroughly incorporate all of the ingredients. Prior to using the pizza sauce, let it to sit for at least 2 hours on the counter to enable the flavors to melt together. Spread on your favorite noodles, pour into a cauliflower pizza crust, or use as a dip for breadsticks! Use it in the same way you would any other marinara or pomodoro sauce.

Calories:165kcal Carbohydrates:1g Protein:1g Fat:18g 2 g of saturated fat Sodium:5mg Potassium:25mg Fiber:1g Sugar:1g Vitamin A (15 micrograms) 1 milligram of vitamin C Calcium:19mg Iron:1mg Keyword I’m not sure how to use tomato paste, what to do with canned tomato paste, no-cook pasta sauce recipe, paleo pasta sauce recipe, spaghetti with tomato paste, tomato paste pasta sauce, vegan gluten free pasta sauce with tomato paste, whole30 tomato sauce recipe.

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