How To Make Red Pasta Sauce

Quick and Easy Italian-American Red Sauce in 40 Minutes or Less Recipe

• Tomato paste imparts a rich, long-cooked flavor to the finished sauce, giving the impression that it has been simmering on the stove for well over an hour. The use of dried oregano gives the tomato sauce a typical Italian-American taste, while the addition of basil keeps the sauce tasting fresh. Canned whole tomatoes are generally of superior quality than canned crushed or pureed tomatoes
• Nonetheless, they are more expensive.

“I’m using every available burner, as well as a portable burner, and my oven is completely filled,” Kenji wrote to me as he was testing his multi-hour red sauce recipe — a sauce that is well worth the time it takes to make it. However, there are situations when we just do not have the luxury of waiting. We all need a nice sauce every now and again, and we need it in less than an hour. In the meantime, while he was slowly reducing the liquid in the pan, stirring patiently, and painstakingly perfecting his when you have the time red sauce, I was working on a complement to it: an easy version that you can whip up on a weeknight and still have dinner on the table well before it’s time to put the kids (or just your tired old self) to bed.

It is the sweetness and caramelized overtones that distinguish a long-cooked tomato sauce (such as an Italian-American red sauce) from a quick-cooked tomato sauce (such as an Italian pomodoro sauce), rather than the concentration of tomato flavor that distinguishes the latter.

Using a combination of tomato paste (which we gently sear in olive oil, bringing out even more caramelized notes) and lots of garlic cooked to a delicious golden brown, a hint of red pepper flake spice, and the woodsy flavor of dried oregano, I created a sauce that tastes long-cooked and rich.

Start with Aromatics

Vicky Wasik is the host of Serious Eats. I start with garlic cloves that have been smashed with the flat side of a knife and add them to a little amount of olive oil to taste. In order to avoid burning the garlic when it is put to a hot pan, I start them together cold and gradually increase the heat until the garlic begins to softly bubble and sizzle in the oil. After that, I sprinkle a generous amount of red pepper flakes on top. The amount of dried chile flakes you use will vary depending on how hot your flakes are (in my experience, the heat level of dried chile flakes is quite varied) and how spicy you want your sauce to be.

Once the garlic has begun to develop a light golden color, I add the dried oregano, which will infuse the oil with its volatile tastes as well as the garlic’s golden hue.

Layer in Tomato Flavor

Vicky Wasik is the host of Serious Eats. When the oregano is quite fragrant and the garlic is a bit more deeply golden in color, I add a can of tomato paste to finish the dish. Because it has already been significantly reduced, tomato paste is useful in imparting some of the taste of a long-cooked sauce to a rapid sauce like this. At first, the paste will be hard to work with and will resist cooking in the oil. However, after a few minutes of stirring and mashing, the tomato paste will soften and become more evenly distributed throughout the oil.

As soon as the paste has been cooking for a few minutes in the oil, it is time to add the tomatoes.

Vicky Wasik is the host of Serious Eats.

For those who don’t have access to an immersion blender, or who want a chunkier sauce, you may either smash the tomatoes by hand before adding them to the pot, or you can crush them in the pot using a potato masher.

Final Additions

Vicky Wasik’s Serious Eats / When the oregano is quite fragrant and the garlic is a little more deeply golden in color, I add a can of tomato paste to finish the dish with. To give this rapid sauce some of the taste of a long-cooked sauce despite the fact that it has already been significantly reduced, tomato paste is useful. After a while, the paste will become stiff and refuse to incorporate itself into the hot oil. In the meantime, keep swirling and mashing until the tomato paste softens and is well blended with the oil.

Several minutes after the paste has been cooking in the oil, it is time to add the tomatoes.

Vicky Wasik’s Serious Eats / To save time, I throw the cans into the saucepan and then puree them with an immersion blender until they’re smooth.

• A generous sprinkle of red pepper flakes
• 1 teaspoon (2g)dried oregano
• 3 tablespoons (50g)tomato paste
• 2 (28-ounce)canswhole peeled tomatoes
• 1 big sprigbasil
• Kosher salt
• 2 tablespoons (1 ounce, or 28g)unsalted butter(optional)

1. To make the oil and garlic sizzle, mix them in a big saucepan over a relatively low heat until the garlic begins to very lightly sizzle. Cook, stirring constantly, until the garlic is just beginning to turn a light golden color, about 3 minutes. Remove from heat and set aside. Continue to simmer, stirring constantly, for 1 minute after adding the oregano. Chef Vicky Wasik from Serious Eats demonstrates how to heat tomato paste until it is softened and well integrated with the oil, around 3 minutes. Chef Vicky Wasik of Serious Eats demonstrates how to add canned tomatoes and their liquids to a saucepan over medium-high heat, bring to a moderate simmer, then decrease the heat to maintain a gently simmer. In a blender fitted with an immersion blade, puree the tomatoes until they are smooth. (Alternatively, you may use a potato crusher to smash the tomatoes, or you can crush the tomatoes by hand before putting them to the saucepan.) According to Vicky Wasik of Serious Eats, add the basil and cook, stirring regularly, until the sauce has reduced somewhat and tastes rich, around 30 minutes. Season with salt to taste. Serious Eats / Vicky Wasik
2. Remove basil before serving. Stir in the butter, if you’re using it, until it’s melted. Use the sauce straight immediately, or allow it to cool to room temperature before transferring it to airtight containers and refrigerating or freezing it for up to 5 days or up to 6 months. Vicky Wasik is the author of Serious Eats.

Special equipment

Blender with an immersion spout (see note)

Notes

In order to achieve a more rustic, chunky texture, or if you don’t have an immersion blender, you can either hand-crush the whole tomatoes with their juices before adding them to the pot, or smash them in the pot with a potato masher; however, keep in mind that this will result in chunks of crushed garlic remaining in the sauce.

This Recipe Appears In

Nutrition Facts(per serving)
141	Calories
6g	Fat
22g	Carbs
4g	Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 8
Amount per serving
Calories	141
% Daily Value*
Total Fat6g	7%
Saturated Fat 1g	4%
Cholesterol0mg	0%
Sodium507mg	22%
Total Carbohydrate22g	8%
Dietary Fiber 5g	18%
Total Sugars 12g
Protein4g
Vitamin C 23mg	114%
Calcium 89mg	7%
Iron 3mg	17%
Potassium 748mg	16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. Making your own spaghetti sauce from scratch is surprisingly straightforward. It will make you question why you were ever so reliant on pre-made spaghetti sauces in the first place. This recipe creates a visually gorgeous, full-bodied crimson sauce that will be the focus of your pasta dinner. It is made with only a few cupboard essentials, including canned tomatoes, and can be prepared in minutes, even on a hectic weekday schedule.

It’s simple to adapt this sauce to your personal preferences or the food you’re preparing.

It’s also possible to adjust the flavor to suit another recipe, or to include vegetables or meat for a more substantial pasta main meal.

Click Play to See This Classic Tomato Sauce Recipe Come Together

(Nutrition information is derived from an ingredient database and should be regarded as an educated guess.) Preparing homemade spaghetti sauce is actually rather simple. It will make you question why you were ever so reliant on pre-made spaghetti sauces before you try this recipe! Make a gorgeous, full-bodied crimson sauce to serve as the highlight of your pasta meal with this recipe. It is made with only a few cupboard essentials, such as canned tomatoes, and can be prepared in minutes, even on a hectic weekday.

It’s simple to adjust the flavor of this sauce to suit your preferences or the food you’re cooking.

It’s also possible to adjust the flavor to suit another recipe, or to include vegetables or meat for a more substantial pasta main course. For a quick and tasty spaghetti and meatball meal, simply heat up some meatballs (either handmade or frozen) in a skillet and make some spaghetti.

• 2(28-ounce) canscrushed tomatoes in puree
• 3tablespoonstomato paste
• 1taspoondried oregano
• 1/2taspoondried basil
• 1pinchred pepper flakes
• 1/2 teaspoon salt (kosher or coarse), or more to taste to taste, freshly ground black pepper

1. Gather all of the necessary components. The Spruce / Diana Chistruga
2. The Spruce / Diana Chistruga In a big saucepan, such as this one from Amazon, heat the olive oil over medium heat until hot. Cook for 7 minutes, or until the onion is soft, before adding the garlic and cooking for 1 minute more. The Spruce / Diana Chistruga: In a large mixing bowl, combine the tomatoes, tomato paste, oregano, basil, and, if desired, red pepper flakes
3. Mix well. Bring the sauce to a simmer while seasoning with salt and pepper. The Spruce / Diana Chistruga
4. Reduce heat to medium-low and continue to cook, uncovered, for about 20 minutes, or until sauce has thickened significantly. Taste and season with more salt if necessary. Enjoy the music of Diana Chistruga’s The Spruce. The Spruce / Diana Chistruga
5. The Spruce / Diana Chistruga

Recipe Variations

• If you like a thinner sauce, leave off the tomato paste. Reduce the amount of garlic and herbs used to create a lighter taste that may be used as a backdrop in another recipe. If desired, season with additional salt and pepper or use fresh herbs. A half-teaspoon of Italian spice can be substituted for the oregano and basil. Rather than using dry herbs, substitute 1 tablespoon each of fresh oregano and basil
• Add them during the last 10 minutes of cooking for the most flavorful results. Sweet peppers may be sautéed with the onion and garlic if you want a different flavor. Make use of a single bell pepper or a few small sweet peppers for this recipe. Reduce the acidity of the tomato by adding about 2 tablespoons of sugar (to taste). Besides chopped carrots, this recipe for sweeter tomato sauce also contains sugar. In order to make a basic marinara sauce, you’ll need to add extra veggies and water to one can of crushed tomatoes (San Marzano tomatoes are the best). The addition of ground beef results in a sauce that is more akin to a traditional Tuscan ragù.

How to Store and Freeze

Leftover sauce may be kept in an airtight jar in the refrigerator for up to 5 days, either alone or with pasta. It will stay in the freezer for up to 3 months if it is stored in a freezer-safe container.

Is tomato sauce healthy?

Tomato-based pasta sauces, whether handmade or purchased in a jar, are typically considered to be healthier and lower in calories than creamy pasta sauces. The advantage of producing your own is that you have complete control over the contents. Jarred pasta sauces may include excessive amounts of salt and preservatives, while some are superior to others in this regard. When you prepare your own sauce, you have complete control over what you’re eating and can make informed selections regarding the specific ingredients.

Read about oureditorial process to discover more about how we fact-check our information and ensure that it is accurate, dependable, and trustworthy.

1. USDA (United States Department of Agriculture). Food Data Central: Tomato Pasta Sauce with a Brand Name. The date of publication is April 1, 2019.

Rate This Recipe I don’t like this at all. It’s not the worst. Sure, this will do. I’m a fan—would suggest. Amazing! I adore it! Thank you for your feedback!

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?

Six reasons to adore 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.

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, read the label: tomatoes from Italy areusuallyvery nice, but please verify 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.” They added color and all sorts of terrible stuff, so don’t simply depend on the label.

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. If you made a sour expression, they’re probably not going to prepare a delicious sauce.
4. TIP: Set aside one wooden spoon to use exclusively for the preparation of your Italian tomato sauce.
5. Here’s my version; can you tell I’ve prepared a lot of tomato sauce over the years by looking at it?

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.

• Cook the garlic until it is just beginning to brown, then add the parsley and mix well.
• You may remove them afterwards, but they contribute to the overall flavor of the sauce.
• After that, swiftly cover the pan with a lid for about 30 seconds, or until the squirting has subsided, and serve immediately.
• It is critical that this sauce be heated at a rapid simmer because it will only be prepared for a short period of time.
• 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.
• 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.
• Also, unless absolutely essential, do not wash your basil before using it.
• At this stage, you can put some sauce in a bowl and save it aside for later.
• 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.

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 only a rough estimate. 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.

Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Classic Marinara Sauce Recipe

• 128-ounce can whole San Marzano tomatoes, preferably from a D.O.P. (designated organic producer)
• 14 cup extra-virgin olive oil (optional)
• The following ingredients: 7 garlic cloves, peeled and slivered a small dried whole chile, or a pinch of red pepper flakes crushed in a pinch
• Salt (kosher) to taste, 1 tablespoon 1/2 teaspoon dried oregano, more to taste
• 1 big fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste

Nutritional analysis per serving (7 servings)

• 95 calories
• 8 grams fat
• 1 gram saturated fat
• 6 grams monounsaturated fat
• 1 gram polyunsaturated fat
• 6 grams carbohydrate
• 2 grams dietary fiber
• 3 grams sweets
• 1 gram protein
• And 275 milligrams sodium Please keep in mind that the information displayed is Edamam’s best guess based on the ingredients and preparation provided. However, it should not be viewed as a substitute for the advise of a qualified nutritionist.

Preparation

1. Tomatoes should be placed in a big basin and crushed with your hands. Fill the can halfway with water and swish it around to extract the tomato juices. Reserve
2. Heat the oil in a big skillet (do not use a deep pot) over medium heat, stirring constantly. When the pan is heated, add the garlic
3. As soon as the garlic begins to sizzle (do not let it to brown), add the tomatoes, followed by the tomato water that has been set aside. Toss in the whole chile or red pepper flakes, oregano (if using), and salt until well combined. Stir
4. Placing a basil sprig, with the stem, on the surface is recommended (like a flower). Allow it to wilt before submerging it in sauce. Cook the sauce for about 15 minutes, or until it has thickened and the oil on the surface has turned a deep orange color. (If using oregano, taste the sauce after 10 minutes of boiling and season with additional salt and oregano if necessary.) Remove the basil and chile (if used) from the dish.

Red sauce pasta

Recipe for red sauce pasta — a nutritious and tasty pasta dish that may be served as an after-school snack or dinner. A dish composed with pasta, tomatoes, bell peppers, onions, garlic, and herbs is known as red sauce pasta. There are many excellent pasta recipes available for home cooking, and I am confident that your family will enjoy this one. Red sauce pasta can be served as a main course with a variety of vegetables. soup made with pizza and tomatoes Sandwiches with cheese on them This is a simple method for including tomatoes and red bell pepper into your child’s diet.

1. The brilliant hue is achieved mostly via the use of canned tomatoes or tomato paste/puree.
2. As a result, you can use either onions or bell peppers to counteract the acidity of the tomatoes.
3. On occasion, I’ll cook this dish with chicken or shrimps as well.
4. I’ve included the specifics in the notes section of this post.
5. They may be roasted in the oven or sautéed in a skillet, precisely like I have done in this article.

This step should not be skipped since it enhances the flavor and deliciousness of red sauce pasta. More Recipes for pasta, Pasta with a spicy sauce Pasta with a white sauce Payasam made with pasta Pasta soup with chicken noodles

Preparation

The red sauce is a type of condiment. The red bell pepper and tomatoes that I have used in this spaghetti dish are both from my garden. Onions, on the other hand, can be replaced. 1. Heat 1 tablespoon of extra-virgin olive oil in a small saucepan. Cook bell peppers or onions for 2 minutes on a high heat, stirring constantly. You may also omit the bell peppers and substitute onion instead. The flavor would be different, but it would be wonderful. Remove them from the oven and set them aside to cool.

• To the same pan, add the ripe tomatoes and cook for 2 to 3 minutes, until the tomatoes are soft.
• Tomatoes must be allowed to soften.
• Remove this from the oven and set it aside to cool.
• Once they have cooled, place them in a blender jar.
• Process until a smooth or coarse paste is formed.
• Set this aside for the time being.
• Season with salt as required.
• Cook the pasta until al dente according to the package directions.
• Drain the liquid into a sieve and rinse to remove any remaining starch.

How to make red sauce pasta

9. Place the same pan back on the fire and add another 1 tablespoon of oil. When the oil is heated, add the garlic and red chili flakes and cook until fragrant. 10. Finally, add the chopped onions. 11. Continue to cook until the raw scent is gone. 12. Stir in the purée and the salt. Cook over a medium heat, stirring constantly, until the sauce thickens. You can even leave a bit early if you want to maintain this regularity. 13. Toss in the oregano. Make a thorough mix. Take the pot off the heat.

• Add the cooked pasta to the pot.
• This is entirely optional.
• Continue to cook until everything is completely mixed.
• Serve the spaghetti with red sauce while it’s still hot.

Recipe card

• 1 12 cupsspasta(any kind)
• 2 to 3 tablespoons olive oil(or any kind)
• Salt to taste
• 3 to 4 garlic cloves
• 2 tablespoons onionsfinely chopped
• 1 12 cupstomatoesripe red chopped
• 1 14 cupred bell peppersor red capsicum or 1 12 to 34 cup onions
• 12 to 1 teaspoon chili flakes(adjust as needed)
• 12 to 1 teaspoon oreganoor mixed herbs
• Pepper freshly crushed for garnish

Preparation

• On a high burner, roast the onions or bell peppers for 3 minutes in 1 tablespoon oil. Transfer to a dish to cool, then roast the tomatoes for approximately 3 minutes, or until they are soft. This should be cooled as well
• Puree the ingredients in a blender until smooth. Set aside while you bring a big pot of water to a boil. Cook the pasta in salted water until it is al dente (just cooked)
• Drain and rinse them well. Drain the water in a colander. Remove from consideration

How to make red sauce pasta

• Cook for 3 minutes on a high burner with 1 tablespoon oil and onions or peppers. Cook for approximately 3 minutes, until the tomatoes are soft. Transfer to a platter and set aside to cool. It’s also important to keep it cool. Puree the ingredients in a blender until they are smooth and uniform. Make a big saucepan of water come to a boil and set it aside. Pasta should be al dente (just cooked) after it has been salted. Rinse your hands well after draining. Place a colander over a sink to catch the water. Remove from consideration
• Remove from consideration

1. If you’re using prawns, you can add around 125 to 150 grams of fresh cleaned tiger prawns after sautéing the garlic and onions. Continue to cook until they are done. When they’re finished, they totally swirl. Remove them from the pan without removing the onions or garlic. Cooked pasta should be added back to the pan with the vegetables. For chicken, cook 150 grams of boneless chicken breasts until cooked and shred them before adding them to the pan after sautéing the garlic and onions.

The alternative proportions listed in the recipe card are for the original recipe alone, and are for 1x only. Follow my full step-by-step pictorial instructions and advice, which are located above the recipe card, for the best results. Nutritional Values Pasta with a red sauce Amount Per Serving (in grams) Calories388Calories from fat 135 percent of the daily recommended intake Saturated fats 2g13 percent of total fat 15g23 percent of total fat Sodium250mg Potassium (11 percent) 816 milligrams Carbohydrates (23 percent): 54 g Sugar 13g, 18 percent Fiber 7g, 18 percent Fiber 7 g 14 percent of the total protein10g Vitamin A (3445IU) and Vitamin C (137mg) account for 20% of the total.

Calcium 82mg at 166 percent iron3.4mg19 percent *Percent Daily Values are calculated on the basis of 2000 calories consumed daily.

Aboutswasthi

Hi there, my name is Swasthi Shreekanth and I’m the creator, food photographer, and food writer of Swasthi’s Recipes. My goal is to provide you with time-tested recipes that will assist you in making delicious Indian meals. After two decades of practical Indian cooking expertise, I decided to launch this blog in order to assist people cook better and more frequently at home.

The recipes on Swasthi’s Recipes can help you improve your culinary abilities whether you are a beginner or a seasoned chef. More information may be found here.

Easy Pasta Sauce Recipe

Pasta Sauce that is simple to make. It’s so simple to create your own tomato sauce that you’ll (probably) never go back to buying the canned stuff again. It goes well with spaghetti, grilled sausages, polenta, and many other dishes. I was born in Italy and raised in the United States. To save you the trouble of learning about my upbringing, let me just tell you that my mother often prepared her own tomato sauce. However, I’ll tell you what I really think: During my upbringing, I never ate sauce from a jar purchased from a store.

1. During those Ragu advertisements, where they shouted “It’s in there!”, my mom would sneer as if she’d been personally insulted by the commercial.
2. It cooked for hours and, let me tell you, was the finest sauce most persons had ever had.
3. The sauce that I’m going to share with you today is not my mother’s.
4. How excellent is it, exactly?
5. It’s so wonderful that even my mother enjoys it.
6. All you need is a few ingredients and a little amount of time to make this dish.

Crushed Tomatoes

Crushed tomatoes are used in this dish. This is quite important for this sauce. Although diced tomatoes can be used, the consistency of the sauce will not be the same as it would be with whole tomatoes. Tomatoes are often a little thicker or thinner depending on the brand and, in certain cases, depending on the season. Add 1/4 cup of water to the sauce to get it going. If your sauce is too thick, thin it up with a bit extra water. Cook’s Tip: As the sauce cooks, it will thicken as it cooks. It is preferable to start with a thinner sauce than you want the completed sauce to be while making the sauce.

Onions and Garlic

The flavor of the sauce is greatly enhanced by the addition of onions and garlic. Make use of one medium onion and three to five garlic cloves for this recipe. Yes. Yes, you read that correctly. Three to five cloves are recommended. What’s the deal with the range? If the cloves are little, you can use more of them. This results in a spaghetti sauce that is a little lumpy. The sliced onions are mostly responsible for the consistency. I cut them up in a harsh manner. If you want a sauce that is velvety smooth, you have three options:

• Finely dice the onions
• Set aside. In a food processor, pulse the onions until they’re practically a paste-like consistency
• After the sauce has done simmering, puree it until smooth.

Butter

Adding a pat of butter to my sauce is something I didn’t start doing until recently, but my, what a difference it has made. It takes only a small piece of butter to give the sauce a roundness that you’ll enjoy.

Dried Basil

I’m aware of the situation. I’m aware of the situation. All of the fashionable culinary snobs claim that dried herbs have no taste and are thus unnecessary. Do you understand what I’m saying? ‘ Eff them all. Seriously. Purchase some high-quality dried basil and you’ll be fine. Is dried produce the same as fresh produce? Nope! However, it will enhance the flavor.

It is simple to determine whether or not the dried basil you are using is fresh by smelling it. Despite the fact that you are not rubbing it between your fingers, you should be able to sense a fresh basil scent. If you are unable to detect any scent, it is most likely time to replace the jar.

Cook Time

It simply takes 10 minutes to cook this sauce on the stovetop. Seriously. Cook it for a longer period of time, up to one hour, for a more intense taste. The sauce thickens as it cooks longer, so be sure to cook it thoroughly. Stir it occasionally, and add more water if necessary to get the desired consistency.

Salt, Pepper, and Other Good Flavors

Consider these items to be a starting point for your recipe. You might wish to season your dish with a bit extra salt or a sprinkle of more red pepper flakes from time to time. Sometimes you might want to add some more herbs, such as oregano, or freshly grated parmesan towards the conclusion of the cooking process, but that’s just me. With this sauce, you can accomplish your goal. It’s yours to keep. Have a good time with it!

Can I use this sauce for pizza?

Sure! I like a thick sauce on my pizza, so I’d recommend cooking the sauce till it’s thick before using it on the pie.

How do I freeze tomato sauce?

Allow the sauce to cool fully before using it. Place the mixture into a freezer-safe storage container. Put it in the freezer for up to three months. Refrigerate overnight to allow the frozen food to thaw. Before serving, bring the mixture to a boil. Make necessary adjustments to the consistency.

Can I use fresh tomatoes?

I wouldn’t. Fresh tomatoes are quite delicious. This dish, on the other hand, was created using canned tomatoes.

Can I can this sauce?

Nope! It is not a canning recipe that has been authorized.

Can I omit the sugar?

Absolutely! Believe it or not, the addition of 1/2 teaspoon of granulated sugar improves the natural sweetness of the tomatoes and, believe it or not, makes a difference. You are free to leave it out if you so choose. Pasta Sauce that is simple to make. It takes only 10 minutes to prepare. Preparation time: 10 minutes Approximately 10 minutes of cooking time Time allotted: 20 minutes Servings6servings Calories144kcal

• 2 tablespoons olive oil
• 1 medium onion finely diced
• 3-5 cloves garlic minced or put through a garlic press
• 2 tablespoons dried basil
• Pinch red pepper flakes (about 1/4 teaspoon)
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon granulated sugar
• 1 pat butter (about 2 teaspoons)
• 128 ounce can crushed tomatoes
• 1/4 cup water
• 2 tablespoons olive oil

1. A tablespoon of olive oil
2. 1 medium onion finely diced
3. 3-5 cloves garlic minced or put through a garlic press
4. 2 tablespoons dried basil
5. Pinch red pepper flakes (about 1/4 teaspoon)
6. 1/2 teaspoon Kosher salt
7. 1/2 teaspoon granulated sugar
8. 1 pat butter (about 2 teaspoons)
9. 128 ounce can crushed tomatoes
10. 1/4 cup water

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 diners. 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:

• Having trouble finding any marinara sauce in the pantry? This simple method, which uses canned tomato paste and a few cupboard components, will eliminate your need to purchase it ever again. Besides being inexpensive, it is also really tasty. For those of you who are like me, topasta is a go-to meal when you’re short on time or don’t have the stamina to prepare a whole supper. Even the pickiest of diners appreciate it since it is not only filling but also tasty. If you haven’t picked up a bottle of spaghetti sauce from the grocery yet, don’t be concerned. In addition to tasting better than most store-bought sauces, this sauce can be made in the time it takes to boil water and cook a box of spaghetti or penne. Get started by clicking here.

Why you’ll love this recipe

• It cooks rapidly and may be served in 15 minutes or less. In addition to salt and pepper, just six ingredients are required for this recipe. It prepares exactly the quantity 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 accessible, simply leave them out.

There is no need to add any additional dry herbs. Please check the recipe card at the bottom of this page for a comprehensive list of ingredients, including measurements, as well as detailed recipe directions and instructions.

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.

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

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

• 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 estimate.

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