Pasta Sauce Recipe
A homemade Italian tomato sauce that’s ready in under 30 minutes and packs authentic flavor without any fuss.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion finely chopped
- 4 cloves garlic thinly sliced or minced
- 1 28-ounce can San Marzano whole plum tomatoes crushed by hand
- 2 tablespoons tomato paste adds depth and sheen
- 1 teaspoon sea salt plus extra to taste
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon sugar or a carrot grated (to tame acidity)
- 1/4 teaspoon red pepper flakes optional, for a gentle kick
- 6 leaves fresh basil torn
- 1 bay leaf optional, remove before serving
Instructions
- Warm the olive oil over medium heat in a heavy-bottomed pot. Add onion and cook until edges turn translucent.
- Toss in garlic and red pepper flakes. Cook until fragrant.
- Stir in tomato paste and let it brown slightly.
- Pour in crushed tomatoes, then add salt, pepper, sugar, and bay leaf.
- Bring to a gentle simmer. Cook for 20 minutes, stirring occasionally.
- Remove bay leaf. Stir in fresh basil off the heat.
- For a smoother texture, use an immersion blender right in the pot until it reaches your ideal consistency.
- Let it rest off the heat for 5-10 minutes before serving.
Notes
Choose canned tomatoes labeled “DOP” for authenticity. Let garlic rest 5 minutes after chopping for enhanced flavor. For a milder onion taste, rinse chopped onions under cold water.
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