Perfect tomato sauce – everybody needs one. They’re a quintessential tool to have in your recipe arsenal. But it’s possible you might have a couple different ones for different purposes, like your grandma’s day-long spaghetti sauce or your dad’s best pizza sauce.
Let me save you some time and memory space by providing you with my Go-To Tomato Sauce. It only takes 30 minutes tops to make, and it’s delicious on just about anything, be it pasta, pizza, or bread. It’s zesty, tangy, sweet, and garlicky all in one, giving you a harmony of fresh flavors that your taste buds can get down with.
I tend to prefer cream-based sauces like blush sauce and alfredo, but even I can’t deny how exceptional this sauce is. I ate spoonful after spoonful as it simmered away on my stove. Then, I grabbed a hunk of bread and dunked it, discovering it was the perfect consistency. I even slathered it on a pizza recipe you will see tomorrow.
Contrary to what you might think, there’s no need to slave over a stove all day to get a great sauce. The key is quality, fresh ingredients with the right balance of flavors. I promise once you make this, you won’t want any other sauce. You’ll find yourself whipping it up time and time again for spaghetti night, pizza night, lasagna night, and more.
A Few Tips Before You Get Cooking:
- If you make substitutions, don’t expect the same results. You need fresh herbs and good-quality ingredients if you want a stellar sauce.
- This stuff is truly versatile. Pour it over pasta, dip breadsticks in it, bake up a casserole, and join me tomorrow for pizza.
- Chopping herbs and garlic is a pain, so consider utilizing your food processor instead.
- I recommend San Marzanos because they’re the sweetest, most flavorful I know of.
- If you don’t have an immersion blender, just put the tomatoes in a regular blender or food processor before adding them to the pot.
Go-To Tomato Sauce
By The Smart Cookie Cook
- 3 tbsp. olive oil
- 1/3 cup finely chopped yellow onion
- 4 cloves fresh garlic, minced
- 1 28-oz. can San Marzano tomatoes & their juices
- 1 12-oz. can tomato paste
- 1 tbsp. fresh finely chopped basil
- 1 tsp. dried oregano
- ½ tsp. salt
- ¼ tsp. black pepper
- 2 tsp. granulated sugar
*If you don’t have an immersion blender, use a regular blender or food processor to puree the San Marzano tomatoes BEFORE adding them in
- Bring olive oil to medium heat in a large saucepan. Add onions and saute for two minutes. Add garlic and saute 1 minute more.
- Stir in the tomatoes and tomato paste. Use an immersion blender to smooth out to your desired consistency. Stir in all remaining ingredients and reduce heat to medium-low. Cover and let simmer for 15 minutes then serve. You can simmer it as long as you like until you’re ready to eat.