HACKED RECIPE
Basic Tomato Sauce Recipe
By b52holly
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Hacked from
Basic Tomato Sauce
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
- salt and pepper
- Crushed red pepper
- 2 (28-ounce) cans high-quality San Marzano tomatoes, with juices
- 2 bay leaves
- 1 small can tomato paste
- shredded carrot
- sugar
- chopped basil added at the end
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 crushed red pepper and cook until golden brown, about 5 minutes more.
- Crush tomatoes by hand and add tomatoes and juices and bring mixture to a boil. Reduce heat to medium low and bring mixture to a simmer. Add tomato paste and by leaves and 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.
- Consider adding shredded carrot with the tomatoes.
Member recipes are not tested by the CHOW food team.
I make this in large batches all the time and put it in the freezer. I use Giada's recipe off the Food Network website which does not include sugar or paste but has chopped celery in it. Otherwise, I think this recipe is the same. It is so much better than any jar of marinara.