Tomato Sauce
Bright, tangy, and brimming with garden-fresh flavor, this Tomato Sauce Recipe is a simple, classic twist on homemade marinara. Ready in under an hour, it’s perfect on spaghetti, lasagna, or as a base for a slow cooker masterpiece.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion finely diced
- 4 cloves garlic thinly sliced
- 2 cans whole peeled San Marzano tomatoes fire-grown for richer flavor
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon red pepper flakes optional, for a gentle kick
- 1 teaspoon dried oregano
- 8 leaves fresh basil torn
- 1 small carrot peeled and grated
- Pinch granulated sugar optional
Instructions
- Heat the olive oil in a heavy-bottomed pot over medium heat. Add diced onion and a pinch of salt; cook until soft and translucent.
- Add garlic and red pepper flakes. Stir until fragrant, about 30 seconds.
- Add San Marzano tomatoes and crush gently. Stir in grated carrot, oregano, pepper, and salt. Simmer until thickened.
- Stir in fresh basil and adjust seasoning. Blend for a smoother texture if desired.
- Use as desired over pasta or other dishes. Store leftovers in the fridge or freezer for later use.
Notes
For a velvety texture, blend the sauce with an immersion blender. Choose whole-peeled tomatoes labeled 'DOP' for sweeter flavor. Use a pinch of sugar if the sauce is too tangy.
Nutrition
Calories: 150kcal
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