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.
It used to be that my mother would sneer during those Ragu advertisements when they shouted, “It’s in there!” as if the commercial had somehow hurt her personally.
It took hours to cook and, believe me when I say, it was the greatest sauce most people had ever tasted before.
The sauce that I’m going to share with you today is not my mother’s.
How excellent is it, exactly?
It’s so wonderful that even my mother enjoys it.
All you need is a few ingredients and a little amount of time to make this dish.
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.
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.
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.
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?
Allow for thorough cooling of the sauce. Place the mixture in a freezer-safe storage container. Up to three months can be kept frozen. Refrigerate overnight to let the frozen vegetables to thaw. Before serving, bring the mixture to a full boil. Make necessary adjustments to consistency.
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
- The olive oil should be heated until it shimmers on a high heat setting. Cook the onions, turning regularly, for approximately three minutes, or until they are tender and translucent. During the cooking process, the onions should sizzle and hiss. Toss in the garlic. Using a whisk, mix all of the ingredients. This keeps the garlic from becoming too hot to handle. Continue to cook for an additional two minutes. Combine the basil, red pepper flakes, salt, and sugar in a large mixing bowl. Using a whisk, mix all of the ingredients. Toss in the butter. Stir for about a minute, then add half of the smashed tomatoes and simmer for another minute. Remove any stuck-on particles from the bottom of the pan by scraping it. Reduce the heat to a low setting. Toss in the remaining tomatoes. 1/4 cup water should be added at this point. Pour in more water if the sauce appears to be too thick
- Reduce the heat and let the sauce to simmer for 10 minutes or up to one hour. If you want to simmer the sauce for an extended period of time, mix it occasionally and add extra water as needed to keep the sauce at the proper consistency.
Master a Classic Tomato Sauce for Your Next Pasta Dish
|Nutrition Facts(per serving)|
Display the Complete Nutrition Label Hide the entire nutrition label
|Amount per serving|
|% Daily Value*|
|Saturated Fat 1g||4%|
|Dietary Fiber 5g||18%|
|Total Sugars 12g|
|Vitamin C 23mg||114%|
|*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.
Make some meatballs, either from scratch or from a frozen package, and serve them over spaghetti for a quick and tasty spaghetti and meatball meal that the whole family will enjoy.
Click Play to See This Classic Tomato Sauce Recipe Come Together
“This dish was a breeze to put together and required very little preparation time. As adaptable as a jar of sauce, but far less expensive to create and tasting much more fresh and flavorful. We ate it as-is one night and subsequently added crumbled hot Italian sausage to the remaining sauce, which turned out to be really fantastic both nights.” Danielle Centoni was the author of this piece. Danielle Centoni is the author of The Spruce. “data-caption=”” data-caption=”” data-expand=”300″ id=”mntl-sc-block-image 2-0-1″ data-tracking-container=”true” srcset=”636w” src=”mntl-sc-block-image 2-0-1″ data-tracking-container=”true””
- 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
- Gather all of the necessary components. The Spruce / Diana Chistruga
- 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
- Mix well. Bring the sauce to a simmer while seasoning with salt and pepper. The Spruce / Diana Chistruga
- 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
- The Spruce / Diana Chistruga
- 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.
- USDA (United States Department of Agriculture). Food Data Central: Tomato Pasta Sauce with a Brand Name. The date of publication is April 1, 2019.
This recipe has received a rating. This does not sit well with me. It’s hardly the worst case scenario. Yes, this will suffice. I’m a fan, and I’d suggest it. Amazing! It’s fantastic! Thank you for your feedback!
Quick Fresh Tomato Sauce Recipe
- 3 quarter-cup salt
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 garlic clove, peeled and chopped
- 1 basil sprig
- 1 bay leaf
- 5 pounds tomatoes
Nutritional analysis per serving (5 servings)
- 133 calories
- 6 grams of fat
- 1 gram of saturated fat
- 4 grams of monounsaturated fat
- 1 gram of polyunsaturated fat
- 19 grams of carbs
- 6 grams of dietary fiber
- 12 grams of sugars
- 4 grams of protein
- 397 milligrams of 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.
- Tomatoes should be cut in half horizontally. If you like, you may squeeze out the seeds and toss them away. Slice one of the tomatoes in half lengthwise and press one half of the tomato against one of the big holes of a box grator to grate tomato flesh into a basin. Skins should be discarded. You should consume around 4 cups. Cook the tomato pulp in a low, wide pot over high heat until it is soft. Combine the salt, olive oil, tomato paste, garlic, basil, and bay leaf in a mixing bowl. Bring the sauce to a boil, then reduce the heat to a brisk simmer
- Reduce the sauce by almost half, stirring regularly, to yield approximately 2 1/2 cups medium-thick sauce, 10 to 15 minutes total. Taste and adjust the salt if necessary. It may be kept refrigerated for up to 5 days or frozen for longer storage.
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.
- This marinara is also quite simple to prepare, making it an excellent choice for hectic weeknights.
- Yes, you read it correctly—all you need to do is open a can of tomatoes, halve an onion, and peel some garlic.
- After 45 minutes of simmering, this sauce has a wonderful, real Italian taste that is hard to resist.
- The bottom line is that it is impossible to get the delightful, long-simmered marinara flavor in less than 45 minutes time.
- Dinner is almost ready to be served.
- After experimenting with several other marinara sauce recipes, I came up with this one.
- 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.
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
- Approximately 5 minutes of prep time, 45 minutes of cooking time, and 50 minutes total time. Yield: 2 cups1 x Category:Sauce
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
- 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
- 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
- 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
- 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)
- 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.
*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.
This homemade tomato sauce, based on Marcella Hazan’s famous recipe, is both easy and rich in flavor. I’ll admit it: I have a whole shelf in my cupboard dedicated to my favorite canned tomato sauce, which I make myself. However, when tomatoes are in season and I have a little more time on my hands, I enjoy making my own tomato sauce from scratch. When I taste it, I often marvel how I ever managed to consume the ordinary canned food on the market! Originally based on cookbook authorMarcella Hazan’s famously simpletomato butter sauce, my go-to recipe has been altered over the years to become a unique expression of my own cooking style.
If fresh tomatoes aren’t available or if you want to save time, you may substitute canned whole peeled tomatoes; however, canned diced tomatoes should be avoided since they have been treated with a chemical that stops them from totally breaking down during the cooking process.
What you’ll need to make Homemade tomato sauce
To begin, make an X on one end of the tomatoes and set it aside. Don’t cut too deeply – a quarter-inch is plenty. In a saucepan of boiling water, simmer the tomatoes for 1 to 2 minutes, or until the skins begin to peel back. Cooking for an excessive amount of time can result in the tomatoes becoming mushy and difficult to handle. To stop the cooking process, place the tomatoes in a bowl of ice-cold water for 15 minutes. Remove the skins from the tomatoes and place them on a chopping board to finish peeling.
Place the chopped tomatoes, along with all of their seeds and fluids, in a large Dutch oven or saucepan with the butter, olive oil, onions, garlic, salt, and sugar.
Bring the water to a moderate boil.
Remove the onion from the dish and toss it away.
Before serving, add the basil and mix well. In the refrigerator, the sauce will keep for approximately four days; alternatively, it can be frozen in an airtight container for up to three months.
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- Recipes include: Ratatouille, Fettuccine Bolognese, Spaghetti and Meatballs, Baked Ziti with Sausage, and many more.
Homemade Tomato Sauce
This homemade tomato sauce, based on Marcella Hazan’s famous recipe, is both easy and rich in flavor.
- 12 cups whole peeled plum tomatoes (or two 28-ounce cans whole peeled plum tomatoes)
- 6 tablespoons unsalted butter
- 4 tablespoons extra-virgin olive oil
- 2 medium yellow onions, peeled and cut in half
- 4 clove garlic, peeled and crushed
- 14 teaspoons salt, 1 teaspoon sugar
- 2 tablespoons finely chopped fresh basil
- If you’re using fresh tomatoes, follow these steps: Preparing the water: Bring a big pot of water to a roaring boil. Fill a big basin halfway with ice cubes and cold water, and set it aside. Make a 1/4-inch-deep X on one end of each tomato with a sharp knife, and set aside. Cook the tomatoes in boiling water for 1 to 2 minutes, or until the skin begins to wrinkle and break, depending on how large the tomatoes are scored (be careful not to cook too long, or the tomatoes will become soft and difficult to handle). Lift the tomatoes out of the saucepan and place them in a bowl of ice-cold water to stop the cooking process. Allow the tomatoes to cool for a few minutes before transferring them to a chopping board and peeling off their skins with your hands (optional). Make 1/2-inch pieces of tomatoes (discard the cores now) and place them in a Dutch oven or saucepan with all of their juices
- Cook over medium heat until the tomatoes are soft. To the chopped tomatoes, add the butter, olive oil, onions, garlic, salt, and sugar, and toss to combine thoroughly. Bring to a moderate boil, then decrease the heat to low and continue to cook, uncovered, for 1-1/2 to 2-1/2 hours, stirring occasionally and crushing the tomatoes, until the sauce is no longer runny, stirring periodically and pressing the tomatoes Remove the onions from the dish and toss them away. Use a wooden spoon or a potato masher to mash any large chunks of tomatoes and garlic to create a sauce that is somewhat chunky and rich in flavor. Taste and adjust seasonings as needed according on your preferences. Before serving, add the basil and mix well. Make-Ahead Follow these instructions to store the sauce: It may be kept refrigerated for up to 4 days, or frozen in an airtight container for up to 3 months.
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- The following are the nutritional values per serving: 256 calories, 21 grams of fat, 9 grams of saturated fat, 17 grams of carbohydrates, 10 grams of sugar, 4 grams of fiber, and 3 grams of protein
- Sodium is 503 mg, cholesterol is 31 milligrams, and sodium is 503 milligrams.
This website has been developed and published only for the purpose of providing information. Neither I nor the Food and Drug Administration are qualified nutritionists, and the nutritional information on this site has not been examined or approved in any way by a nutritionist or the FDA. It should not be assumed that nutritional information is provided as a guarantee; rather, it is provided as a convenience. Edamam.com, a nutritional calculator on the internet, was used to calculate the information.
A variety of factors, including as the product kinds or brands that are purchased, natural changes in fresh produce, and the method that ingredients are prepared, affect the nutritional information that is provided by a particular recipe.
Using your favourite nutrition calculator, you should calculate the nutritional information for a specific dish using the exact components that were used in the recipe in order to receive the most accurate nutritional information.
Gluten-Free Adaptable Note
Every item in this recipe is gluten-free, or at the very least is readily accessible in gluten-free variants, to the best of my knowledge. Many items contain gluten that is not readily apparent; if you are following a gluten-free diet or cooking for someone who has gluten sensitivities, always check the labels of your products to ensure that they are gluten-free.
See more recipes:
- Prepare a big saucepan of water to a boil in which to cook the tomatoes if you are using fresh. To form an X in the bottom of each tomato, use a sharp knife to cut it out. Carefully lower into the water and bring to a boil for 1 minute. Remove with a slotted spoon and, once the skin has cooled enough to handle, peel off the skin and scoop out the center. Each tomato should be quartered, transferred to a large mixing bowl, and blended into a thick purée with an immersion blender. If you’re using canned tomatoes, dump them into a large mixing bowl and pulse quickly. Step 2: In a 3-quart heavy saucepan, combine the oil, garlic, and crushed red pepper and bring to a simmer over medium heat. Cook, turning regularly, over medium-low heat for approximately 2 minutes, or until the garlic is light golden in color. Step 3: While the sauce is simmering, cook the pasta according to package directions until al dente. Add the tomato purée, basil, sugar, and salt and cook, uncovered, stirring occasionally, until thickened and reduced to about 2 1/2 cups (40 minutes for canned tomatoes and 50 minutes to 1 hour for fresh tomatoes). Toss spaghetti with sauce in Step 4
- Divide pasta among 6 bowls and serve immediately. Add basil and cheese, if preferred, and serve immediately.
Per serving: 370 calories; 6.6 grams of fat (1 gram of saturated fat); 3.6 grams of monounsaturated fat; 1.2 grams of polyunsaturated fat; 13 grams of protein; 65 grams of carbs; 6 grams of fiber; 3 milligrams of iron; 109 milligrams of sodium; 36 milligrams of calcium
Spaghetti Sauce with Fresh Tomatoes
Per serving: 370 calories; 6.6 grams of fat (1 gram of saturated fat); 3.6 grams of monounsaturated fat; 1.2 grams of polyunsaturated fat; 13 grams of protein; 65 grams of carbs; 6 grams of fiber; 3 milligrams of iron; 109 milligrams of sodium; and 36 milligrams of calcium
Most helpful critical review
This was created yesterday, however it appears to be lacking something. Although it was tasty, I found it to be a touch bland. More information can be found at
- 5star values totaled 105
- 4star values totaled 24
- 3star values totaled 6, 2star values totaled 1, and 1star values totaled 0.
This recipe is so straightforward and straightforward that I have it memorized. The best when made with homegrown tomatoes! I use around 12 ounces. Make sure you watch the allrecipes video “How to Peel, Seed, and Dice Tomatoes” to learn how to peel tomatoes. VARIATIONS: Half-stick butter can be used to make a smoother/thicker sauce. Alternatively, 1/4 cup red cooking wine and/or meat can be included to change the flavor. 1 tablespoon fresh oregano can be used to give the dish a more Italian flavor.
We’re in the process of preparing a large quantity to freeze.
The only changes are that real garlic is used instead of garlic powder and onion powder is used instead of chopped onions for the kids.
For those who like meat, I brown big Italian sausages before combining the meat and noodles with the sauce and noodles.
- Earlier this week, I purchased a bushel of tomatoes, and I used a portion of them to prepare this sauce.
- Towards the end of the simmering period, I used my immersion blender to finely chop everything and continued to cook for another hour.
- I made three quart-sized freezer bags to store for the winter.
- I didn’t peel the tomatoes since I was feeling lazy on that particular day, and the dish came out perfectly.
- Although it was tasty, I found it to be a touch bland.
- The sauce itself was excellent, and I intend to use it whenever I want a fresh tomato sauce in the future.
It was completely ineffective on the meat.
Continue readingAdvertisement This was the most basic recipe, and it made use of freshly chopped tomatoes.
I blanched, peeled, and sliced my tomatoes, then combined them with onions, fresh garlic, and any other spices that needed to be used in the same pot so that I wouldn’t have to wash a second dish.
I also used olive oil.
My adjustments were not motivated by any compelling rationale, i.e., I did not believe that anything needed to be altered in the first place.
Instead of powder, use 2 cloves of garlic.
I attempted to follow the recommendation of one person to use an immersion blender after an hour or so and then reduce for 1-2 more hours to make a thicker sauce, but then I decided to make Pioneer Woman’s Meatballs, which meant that the sauce would have to simmer for an additional hour or so while I prepared those.
- My guess is that I used half of the liquid, but again, I was going by feel.
- No idea, but I am certain that I will use it again when I have fresh tomatoes available to me.
- My substitutions were successful, and I was pleased with the results.
- It was served over pasta after I sautéed some Italian sausage with mushrooms and onions and poured the sauce over the top of it.
Authentic (Quick) Italian Tomato Sauce for Pasta
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?
Making this real Italian tomato sauce is so quick and simple that it is done before the pasta has finished cooking! You should read the reviews; after you’ve tried this, you’ll never go back to those inauthentic, sugar-filled store-bought sauces or inauthentic American recipes again! Enjoy your meal! The following is an article on how to create tomato sauce that I wrote for myself. Continuing from my last rant(here), in which I dismantled BuzzFeed’s effort to create a recipe for “the finest” tomato sauce, showing why it was completely incorrect, this post explains why it was completely incorrect.
Instead than being “my” recipe, this is a fundamental formula that millions of Italians have used for centuries to prepare a particular style of Italian pasta sauce.
Although it is not a trademarked recipe, and there are many variants, practically everyone understands how to prepare a hamburger at this point.
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). 7th of July, 2016: This page has been updated. 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.
- 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.
- 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.
- A sour expression on your face indicates that they will not produce a good marinara sauce.
- If you answered yes, you have located the correct tomatoes, and they will make a fantastic sauce!
- It should not be used in other meals, especially anything delicate like a white sauce, because it might overpower the flavor of the dish.
- 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! Pasta sauces that are chunky vs silky. Which do you prefer, and why?
Authentic (Quick) Italian Tomato Saucefor Pasta (Spaghetti Sauce)
- 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.
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- 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.
- 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
- 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
- 5 to 7 minutes should be plenty. Taste the sauce
- 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
- 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.
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).
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.
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.
How To Make Basic Tomato Sauce with Fresh Tomatoes
We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission. (Photo courtesy of Emma Christensen.) What if you’ve been eyeing those luscious tomatoes at the farmers market and wondering what it would take to turn them into jars of delectable red sauce? Well, your search is over! The following instructions will walk you through the process of making a moderate-sized quantity of tomato sauce for your pantry (or freezer! ), from selecting the correct tomatoes to putting the sauce into jars.
It was a Sunday afternoon.
It’s time to get things started.
Fresh Tomato Sauce from Scratch
Making tomato sauce isn’t difficult, but it is time-consuming and requires a lot of effort. We’re just producing a tiny amount of food here, but even that small amount — just enough for a few exceptional mid-winter dinners — will take you a whole day of effort to complete from start to end. If you want to manufacture a larger batch, give yourself more time to complete the endeavor and consider enlisting the assistance of some more people. You should start with this recipe if you’ve never prepared tomato sauce from fresh tomatoes before.
The quantity is modest enough that you may freeze the entire batch if you don’t feel like canning the whole thing right away. The bottom line is that you should go out and get some tomatoes and make some tomato sauce this weekend. You will not be disappointed. (Photo courtesy of Emma Christensen.)
Choosing Tomatoes for Sauce: Big Boys Are Best
There are no restrictions on what types of tomatoes can be used to produce tomato sauce; it’s simply that easy. Romas and other paste tomatoes are frequently suggested for canning because they tend to have more meat, less liquid, and fewer seeds than other types of tomatoes. Despite this, they are smaller than other tomatoes (which necessitates more preparation time up front), and their flavor is typically inferior to that of other tomatoes. I used Big Boy tomatoes, which are your standard summer slicing tomato, and I couldn’t be happier with the results.
Another thing to think about is the price tag.
According to a friend of mine who attempts to can around 180 pounds of tomatoes each summer, she doesn’t pay much attention to the actual tomato type; she simply buys anything she can get her hands on that is inexpensive.
Key Steps for Tomato Sauce
- Prepare the assembly line for operation. This afternoon job will take the most time to complete since the tomatoes for the sauce must be prepared first. However, if you make yourself organized before you begin, the task will go much more quickly. Prepare your workspace by placing all of the tomatoes on a sheet pan with their bottoms facing up, bringing a big kettle of water to a boil, and placing an ice bath and compost basin nearby for peeling
- What do you prefer: chunky or puréed sauce? I propose cutting the tomatoes in a food processor or blender before cooking them, so that we may save time and effort. Few pulses will produce a chunky sauce, whereas lengthier processing will produce a sauce that is very smooth. Alternatively, if you want a chunky sauce, you may omit this step entirely and allow the tomatoes to gradually break down while they boil. After the tomatoes have been cooked, you may chop them by hand, pass them through a food mill, or purée them with a stick blender. How long should the sauce be cooked? 30 minutes to 90 minutes (1 1/2 hours) is the time range I provide for cooking. Using shorter cooking durations will result in a thinner sauce that has a fresher tomato taste
- Using longer cooking times will result in a thicker sauce that has a cooked flavor. Keep an eye on your sauce while it simmers and remove it from the heat when it has reached the consistency and taste you like
(Photo courtesy of Emma Christensen.)
Storing and Serving Fresh Tomato Sauce
Allow the sauce to cool before transferring it to freezer-safe containers or freezer-safe bags. After being frozen for at least three months, sauce will no longer be susceptible to freezer burn or off-flavor development. If you’re feeling extra ambitious, you may also hot-water can the tomato sauce by transferring the hot sauce to sterilized canning jars, closing firmly with new lids, and boiling for 30 minutes before transferring to a storage container. Would you want to learn more about hot-water canning?
This sauce is the most basic tomato sauce you can make – it’s simply tomatoes plus a squeeze of lemon juice to raise the acidity to levels that are suitable for canning.
If you’re going to can your sauce, you should avoid adding oil because it might potentially be a source of botulism infection.
Want to Make Tomato Sauce with Canned Tomatoes?
For those of you who have been eyeing those beautiful tomatoes at the market and wondered what it would take to transform them into jars of sauce, your search is over.
- Freshly squeezed lemon juice or red wine vinegar
- 1/4 to 1/2 cup ripe tomatoes
- 2 tablespoons salt (optional)
- Dutch oven or stockpot with a capacity of 6 1/2 quarts or greater
- Mixing bowls
- Slotted spoon
- Knife and chopping board
- Food processor or blender
- 6 pint jars for canning or containers for freezing that have been sterilized
- Prepare the ice bath by bringing a kettle of water to a boil. Bring a large Dutch oven or stockpot filled with water to a boil over high heat, preferably 6 quarts or bigger. Prepare the tomatoes for blanching by filling a large mixing bowl halfway with ice and water and setting it close to the burner. Slice a shallow “X” in the bottom of each tomato and remove the cores. Blanch the tomatoes to remove the skins and core them again. Drop several tomatoes into the boiling water at a time, working in batches. Cook for 45 to 60 seconds, or until you see the skin beginning to wrinkle and crack on the surface. Lift the tomatoes out of the water with a slotted spoon and drop them into the freezing water. Carry on with the remainder of the tomatoes, moving the cooled tomatoes from the ice water to another big mixing bowl as they cool down. Remove the tomatoes from the saucepan and discard the blanching water (there is no need to dry). When you’re through blanching the tomatoes, you may use your hands or a paring knife to remove the skins from them. Remove the tomatoes from the water that was used to cook them
- Coarsely chop the tomatoes. Place the tomatoes in a food processor equipped with a blade attachment and process until smooth, working in batches. Process till smooth if you like a chunkier sauce, or until smooth if you prefer a puréed sauce. Alternately, you may chop the tomatoes by hand if you like. Process the sauce through a food mill to make it smoother. Alternatively, you may skip this step completely and allow the tomatoes to break down into huge pieces while they boil. Transfer each batch to the Dutch oven or stockpot that has been set aside
- Bring the tomatoes to a simmer. Bring the tomato sauce to a simmer over medium heat, stirring occasionally. Continue to boil, stirring regularly, until the sauce has reached the desired flavor and consistency, 30 to 90 minutes. Add the lemon juice and salt and mix well. Add at least 1/4 cup of the lemon juice or vinegar and the salt and mix well. In order to ensure a safe amount of acidity for canning, a quarter cup is required. Taste and adjust with additional lemon juice or vinegar if necessary. Option 1 for preserving food is freezing. Allow the sauce to cool before transferring it to freezer-safe containers or freezer-safe bags. If maintained frozen for at least 3 months, sauce will not develop freezer burn or unpleasant odors. Option 2 for preserving food: canning Fill the canning jars with the spicy sauce once they have been sterilized. Replace the lids with fresh, sanitized ones and tighten the rings until they are finger tight. 30 minutes in a saucepan of boiling water is the recommended cooking time. Cool entirely on the counter
- If any lids do not close completely (the lids will invert and form a vacuum seal), refrigerate and use within a week, or freeze for up to 3 months, and repeat the process. For at least a year, canned tomato sauce should be kept in the pantry
Emma ChristensenContributorEmma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She has written for a variety of publications. She is the author of True Brews and Brew Better Beer, among other books. For more information on her food, see her website.