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Tomato Sauce

Ingredients:

  • 2 cans (28 ounces each) of crushed tomatoes (or whole tomatoes, crushed by hand)
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3-4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme (optional)
  • 1/2 teaspoon red pepper flakes (adjust to taste, for a hint of heat)
  • Salt and black pepper to taste
  • 1-2 teaspoons sugar (optional, to balance acidity)
  • Fresh basil leaves, chopped (optional, for added freshness)
  • 1/4 cup red wine (optional, for added depth of flavor)

Instructions:

  1. Heat the olive oil in a large saucepan or pot over medium heat. Add the chopped onions and cook until they become translucent, about 5 minutes.

  2. Add the minced garlic to the pot and sauté for another minute or until fragrant. Be careful not to burn the garlic, as it can become bitter.

  3. Pour in the crushed tomatoes and stir well to combine with the onions and garlic.

  4. Add the dried oregano, dried basil, dried thyme (if using), and red pepper flakes. Stir to incorporate the herbs into the sauce.

  5. Season the sauce with salt and black pepper to taste. If the sauce tastes too acidic, you can add a teaspoon or two of sugar to balance the flavors.

  6. If using red wine, pour it into the sauce and stir. Allow the sauce to simmer for about 15-20 minutes, stirring occasionally. This will help meld the flavors together. If you prefer a thicker sauce, you can simmer it longer.

  7. Taste the sauce and adjust the seasonings as needed. If you want a smoother texture, you can use an immersion blender or transfer the sauce to a blender to puree.

  8. If you have fresh basil leaves, you can stir them into the sauce just before serving for a burst of fresh flavor.

  9. Serve the red sauce over your favorite pasta, use it as a pizza sauce, or in various Italian dishes.