Basic Tomato Sauce Recipe
By
Kate Ramos
Difficulty: Easy |
Total Time:
40 mins
|
Active Time:
|
Makes:
8 to 10 servings (about 6 cups)
If you have never made your own tomato sauce, this is a great starter recipe. But even if you’re a pro, this sauce is a great base on which to riff.
Game plan: If you’ve canned your own tomatoes, they can be used here. Just put the tomatoes and juices in a food processor and pulse until they are evenly broken up and incorporated, then proceed with the recipe below.
If you can, make this sauce up to 24 hours in advance (keep it covered in the refrigerator and rewarm as needed), because the flavors improve with time.
This recipe was featured as part of our Supercharge with Superfoods photo gallery.
INGREDIENTS
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 5 medium garlic cloves, thinly sliced
- 2 (28-ounce) cans high-quality crushed tomatoes, with juices
INSTRUCTIONS
- Heat oil in a medium saucepan over medium heat. When it shimmers, add onion and season with salt. Cook until onion is softened and just beginning to brown, about 7 to 9 minutes. Add garlic and cook until golden brown, about 5 minutes more.
- Add tomatoes and juices and bring mixture to a boil. Reduce heat to medium low and bring mixture to a simmer. Cook until sauce is slightly thickened, about 20 minutes. Taste and, if necessary, season with more salt or add a pinch of sugar if the sauce is too acidic.
Don't see how a canned tomato recipe got into this story- we're supposed to be celebrating the tomato harvest here. Also don't see that this recipe has anything particular to recommend it- sounds like something from one of those restaurants that make spaghetti and pizza and half of the rest of the menu with the same sauce
@lin58m: What kind of beef bone? Never cooked with that. Also, no onion?
I add an 8 ounce can of Pastorelli Pizza Sauce, it will give it a sharper taste to the sauce
Can this recipe be made with fresh home grown tomatoes and how long will it keep? thank you
the best is 1 can of tomato paste, small can a large can of tomato puree or crushed tomatoes 4 cloves garlic left whole(they can get bitter if they burn so watch the heat. saute garlic in olive oil (2tbls.) use one beef bone cook with garlic add tomato paste add can water, mix together until well mixed add puree, salt pepper, basil about 2tbls. 2 tbls sugar(for acid) let simmer at least 2 hours...+READ
the best is 1 can of tomato paste, small can a large can of tomato puree or crushed tomatoes 4 cloves garlic left whole(they can get bitter if they burn so watch the heat. saute garlic in olive oil (2tbls.) use one beef bone cook with garlic add tomato paste add can water, mix together until well mixed add puree, salt pepper, basil about 2tbls. 2 tbls sugar(for acid) let simmer at least 2 hours (the longer the better)you can simmer up to 4-5 hours, just stir often, add small water if too thick, split into small containers and freeze, then you can use when you want. enjoy-COLLAPSE
I add tomato paste to my diced tomatoes in juice -- was surprised that this recipe doesn't do the same!
something else to try, I got this recipe from an italian friend.
2x28oz cans tomatoes (plum high quality)
5 cloves garlic (yeah that's lots)
1 stick celery
1 med carrot
salt and pepper
1 bay leaf
(i like a couple cayenne peppers in there)
2tblsp olive oil
pinch of sugar if necessary only
fine chop celery, carrot and garlic. Puree tomatoes.
heat olive oil with celery and carrot on low for 10...+READ
something else to try, I got this recipe from an italian friend.
2x28oz cans tomatoes (plum high quality)
5 cloves garlic (yeah that's lots)
1 stick celery
1 med carrot
salt and pepper
1 bay leaf
(i like a couple cayenne peppers in there)
2tblsp olive oil
pinch of sugar if necessary only
fine chop celery, carrot and garlic. Puree tomatoes.
heat olive oil with celery and carrot on low for 10 mins and garlic to soften only. add rest. Bring to a boil, then Simmer until thickened appropriately (1 hour or so).
Enjoy! (I find onions give a gelatinous texture to tomato sauce, so I do not use)-COLLAPSE
Yes once you go the basic you can then add the bay leaf balsamic vinegar tobasco fennel seed lemon juce milld chilli (chopped) spash of white wine, chuck in some seafood,bang it on some spagetti with garlic bread on the side!
Hmmm nice!
I actually tried blending it all in the end ... sort of made it too dry. Had to either add some pasta water or red wine to give it more body. Otherwise it was a paste. So, blending in the end is sort of a touchy attempt.
1/2 cup of shredded carrot simmered in will dissolve and dramatically enhance the consistency of this fantastic basic sauce. As the original article states, "something from which to riff".
JErix- I would definitely leave them in
araden- thats why they called this sauce basic because it really is just the base. But even as the base its delicious. I went through all the comments and I chose to add a little bit of crushed red pepper flakes while frying the onion, and just that added alot of flavor, add a fistful of fresh basil in the last 5 minutes or so you have a great sauce to go...+READ
JErix- I would definitely leave them in
araden- thats why they called this sauce basic because it really is just the base. But even as the base its delicious. I went through all the comments and I chose to add a little bit of crushed red pepper flakes while frying the onion, and just that added alot of flavor, add a fistful of fresh basil in the last 5 minutes or so you have a great sauce to go on pasta. Then again, add fried beef and vegetables and whatever spices you want too to make it your own. I would say look at the chicken parmesean recipe and try this recipe bare with freshly canned tomatoes to get the whole experience! Love it!-COLLAPSE
I've never seen a sauce with no spices in it....what happened to pepper, oregano, bay leaves? not thinking this is going to be very flavourful. The above ingredients for me are just the start of the recipe (maybe the spices part was omitted?)
Are you supposed to remove the garlic before moving to step 2? I've always left it in, but, I am a newb in the kitchen.
Made this recipe with roasted 138's tip to add some red pepper flakes and oh lord what a difference. This sauce is really great just on pasta, because its so simple. Lesson learned for me, less is more... so much more!
Betsey, you can dice them small and saute at the beginning, or grate and simmer w/the tomatoes. You don't remove.
Yes, fresh herbs are always added at the end of the cooking process.
If Carrots are added to cut the acidity and/or sweeten the sauce - are they sautéed with the Garlic/Onion, or just added to the sauce?
Also, do you remove the cooked Carrot from the sauce at some point? In other words, would the Carrot be treated like a Bay Leaf is in soups/stews, i.e., cooked with and then removed from the finished product?
One last question.
I have a lot of fresh Basil in my...+READ
If Carrots are added to cut the acidity and/or sweeten the sauce - are they sautéed with the Garlic/Onion, or just added to the sauce?
Also, do you remove the cooked Carrot from the sauce at some point? In other words, would the Carrot be treated like a Bay Leaf is in soups/stews, i.e., cooked with and then removed from the finished product?
One last question.
I have a lot of fresh Basil in my Garden to harvest. I am assuming that fresh Basil would be added towards the end of cooking (the sauce). Am I correct?
Thank You for any help that you may be able to provide me!-COLLAPSE
Any additional tips for cutting the acidity in homemade tomato sauce would be appreciated. I have a lot of fresh tomatoes to use, and would like to put them in a sauce, but mine always turns out to be a bit too tomato-ey/sharp/acidic. Thanks.
If its to your taste... than do it! I don´t worry about who does what... my taste buds rule.
With regard to my past comment , above, I intended to convey the fact that a basic Italian tomato sauce does not use BOTH onion and garlic as a base- one or the other is the common method. Many people who prefer their sauce to be sweeter will begin with an onion saute (and perhaps add sugar or carrot, as well), but adding garlic on top of that would be overkill and would produce a decidedly...+READ
With regard to my past comment , above, I intended to convey the fact that a basic Italian tomato sauce does not use BOTH onion and garlic as a base- one or the other is the common method. Many people who prefer their sauce to be sweeter will begin with an onion saute (and perhaps add sugar or carrot, as well), but adding garlic on top of that would be overkill and would produce a decidedly un-Italian flavor. OTOH, red pepper flakes (or bay leaf, etc.), are purely optional and are not typically included in a "basic" tomato sauce, as this receipe is entitled. In particular, the addition of red pepper, while delicious, would limit the number of applications of the finished product, whereas a quick, basic sauce can be used as the base of just about any "red sauce" pasta/meat/rice dish. One necessary element that is missing from the original recipe, however, is salt! :)-COLLAPSE
I can't imagine not using a bay leaf and some herbs - oregano or basil and most definitely flat leaf parsley.
I think, yes, generally either one or the other.......either garlic or onion. I have been visiting Italy for years, and that is the way they do it there. And if they put fish/seafood in the sauce, then most definitely it is only garlic, a little red pepper flakes and maybe a very small touch of oregano is acceptable.
does this freeze well for re use?
a bay leaf is great here too.
vvvindoloo,
Italians DO use onions in tomato sauce. It cut the acid as the onion is sweet. Some Italians use carrots or sugar or both. Red pepper flakes is a must but only a small pinch.
Most yummy things seem to start with sauteed garlic and chili flakes. I can't think of a bad dish that begins that way. : )
Onions are a yes. Minced garlic is the best and cooked only for about 30 secs. with oil and onions. Where a little sprinkle of pepper and fresh basil at the end?
I would nix the onions and just start with garlic and olive oil - unless you really like onions then leave them in - there are no rules for this sauce. I also suggest putting a whole carrot in the sauce while you are cooking it (don't eat the carrot). Takes the acidity out of it.
Roasted, not everyone likes red pepper flakes in red sauce/gravy. I'm one of those people.
yes it looks really good and easy and i just put this one in my favorites also
Is this sauce meant to be eaten with pasta, or is it "multicultural"? Italians, for instance, do not put onion AND garlic in a basic tomato sauce. It's one or the other. Also, you will need more than three tablespoons of olive oil for 56 oz. of tomatoes. I would say 12 Tbsp. of oil for 5 cloves of garlic and two large cans (56 oz.) of tomato.
I think all tomato sauces should start with sauteeing garlic and red pepper flakes in the oil as base. I can't see this recipe being as flavorful without that technique.