A Quick Homemade Tomato Sauce that is fresh and full of lovely flavour despite a very short cooking time. Keep batches in the freezer for tossing with pasta for last minute weeknight meals.
It may sound radical, but a great tomato sauce does not need to simmer for hours. We’re not talking about a hearty, meaty tomato sauce here. Those need an hour or two of simmering to allow the meat to break down. When there is no meat involved, a vibrant red, bright-tasing sauce where all you taste is tomatoes needs no more than 15 or 20 minutes to taste glorious.
This quick-cooking tomato sauce requires only a handful of pantry ingredients and when done right, will always taste infinitely better than store-bought. Olive olive, a bit of finely chopped onion, garlic, and salt are added to the best can of tomatoes you can find (or afford). Sprigs of basil added at the end are optional but give the sauce some wonderful aroma. Let the sauce simmer until it is deep red, just slightly reduced, and gorgeously shiny from the olive oil rising to the surface. Make a small batch or double the quantity of sauce—it keeps well in the fridge for a week, almost forever in the freezer.
There are endless ways to enjoy this soothing and delicious tomato sauce but our favourite is classic Italian comfort food; tossed with just-drained, al dente pasta and topped with pecorino or parmesan cheese. Superbly simple and deeply satisfying.
Ingredient List And Notes
You may be tired of hearing me say this, but a simple, short list of ingredients requires a little more attention to their quality. This sauce is so simple, there is nowhere for a mediocre ingredient to hide.
- Tomatoes – This quick tomato sauce is made with canned tomatoes. Not just because it’s convenient but because they make a delicious sauce. See more below on which canned tomatoes are best for a quick tomato sauce.
- Olive Oil – If I had a dime for every time I get asked what my favourite olive oil is….Truth is, I don’t have one. I cook with good, not outstanding olive oil, and treat myself to something exquisite once in a while. A fresh olive oil, however, is important. Beyond that, use any you’d like. And don’t be shy, the olive oil contributes a beautiful rich bite to the tomato sauce.
- Garlic – A lot of garlic in this simple tomato sauce is pretty essential. However, the garlic here should be thinly sliced, or left whole and gently crushed. Minced garlic would be too strong for the more delicate tomato sauce we are going for.
- Onion – I was going to call this a Marinara sauce but apparently onions do not belong in a true Marinara. I could leave the onions out, but whenever I do, I miss the bit of sweetness they bring to the sauce. Make sure you finely dice them so they melt into the sauce.
- Herbs – I keep it simple adding only a few fresh basil sprigs at the end. If you love dried oregano in your tomato sauces, go ahead and add a pinch.
- Seasoning – Kosher salt is all I use to season this 15-minute tomato sauce. Some canned tomatoes are saltier than others so start with just a bit and add more as needed. A few pinches of red pepper flakes is optional but we really enjoy the subtle heat.
The Best Canned Tomatoes
With an annoyingly short tomato season where I live, canned tomatoes are almost always my best option for a good sauce. San Marzano tomatoes with the D.O.P certification are going to give your sauce the best flavour and texture. This is because San Marzano tomatoes have been grown in volcanic soil with plenty of sun and salty breezes. They’re famous for their delicate acidity and sweetness and they taste lovely straight from the can which makes them a perfect choice for a quick-cooking sauce. Unfortunately, they come with a hefty price tag and not all regular supermarkets stock them.
Though I love San Marzano tomatoes, I have made this 15-minute tomato sauce umpteen times using other, less expensive, but good-quality canned tomatoes. No matter the brand, whole tomatoes, which typically use the best specimens, will be your best bet. If you love a good tomato sauce, it may be worth testing a few different brands until you find one with the perfect balance of acid and sweetness that tastes good to you straight out of the can.
A non-D.O.P. brand of whole (or crushed) tomatoes I really like is Mutti. Bonus they are sold at Costco now for a very good price.
Muir Glen (Not fire-roasted), if I can find it, is also a good choice. Other brands that say the tomatoes have been packed in Italy, are usually a safe bet.
*If you’re interested in learning more about D.O.P. tomatoes, this article from Serious Eats goes into a lot more detail.
How To Make 15-Minute Tomato Sauce
To make this effortless and uncomplicated sauce, I recommend using a large wide skillet, as opposed to a deep pot. The tomatoes will have more room to break down, and the sauce will thicken faster.
- Pour the can of tomatoes into a large bowl and squeeze the tomatoes with your hands until roughly crushed. Alternatively, use a wooden spoon, or kitchen shears to break them up once you add them to the skillet.
- Place a large skillet over medium heat; add oil and onions. Cook until onions start to soften, about 2 minutes. Stir in garlic, 1 teaspoon salt, and crushed red pepper flakes (if using). Cook 1 more minute, stirring often without allowing garlic to turn brown.
- Add the tomatoes and 1/4 cup of water to the pan. (I use the empty can of tomatoes to add the water to collect any remaining juices – just eyeball the 1/4 cup measurement).
- Increase heat to medium-high and bring sauce to a vigorous simmer. Cook, stirring occasionally, and lowering the simmer if needed, about 12-15 minutes or until sauce has thickened.
- Stir in one or two sprigs of fresh basil. Taste and adjust with a pinch more salt, if necessary.
Tips
- Don’t allow the garlic to burn. Watch the garlic closely. If it start to turn dark brown remove the pan for heat and a splash of water.
- Add a pinch of sugar, if needed. I have rarely needed to add sugar to my sauce, the natural sweetness of onions I usually enough. But because tomatoes vary a lot in acidity, you will need to use your own judgement on whether it might need a pinch. When the sauce has finished cooking, take the pan off the heat and taste it. If the sauce seems a bit too sharp, add a teaspoon or so of sugar.
- Don’t add the basil too soon. For maximum flavour, wait to add the basil towards the end.
- Adjust seasoning to taste. Again, some tomatoes will taste saltier than others. Taste the finished dish and add a bit more if necessary.
- Blend for a smooth sauce. If you prefer a smoother sauce, transfer the finished sauce to a blender or food processor and purée until it reaches desired smoothness. Alternatively, use an immersion blender to purée, but use cautious little blasts so you don’t turn your beautiful sauce into pinky foam.
Variations
The addition of some simple ingredients can take your sauce in a slightly different direction:
- Dried oregano – Especially if you want to use the sauce for pizza, a few pinches of dried oregano will add a lot flavour.
- Crushed red pepper flakes – For a little hint of spice.
- Butter – As in Marcella Hazan’s infamous tomato sauce, butter lends a lovely silkiness and creaminess to the sauce.
- Carrots and celery – Particularly if making stew, cooking diced carrots and celery along with the onions will addd more depth and flavour to the sauce.
Different Ways To Use Tomato Sauce
Aside from simply tossing it with any shaped pasta, this quick tomato sauce has endless uses. You can add some pancetta to make amatriciana. Add anchovies, capers, and olives and you have this puttanesca.
Uses beyond the pasta include a dipping sauce for baked zucchini fries, this eggplant parmigiana or this zucchini involtini. It also makes a great base for chilis, stews, or soups, such as this curried lentil soup , this zucchini tomato soup , or this Italian vegetable soup. Great a pizza sauce, too.
Make Ahead And Storage
If you make large batches of this tomato sauce to stash in the freezer, you will thank yourself later.
To store: Let cool completely then store it in an airtight container, in the refrigerator for up to five to six days. Freeze the sauce for up to 3 months (or even longer if your container is really airtight).
To reheat: Place sauce in a saucepan and bring to a simmer on the stovetop over medium heat. Cook until just heated through, about 10 minutes. If sauce is frozen, allow to thaw in the refrigerator overnight before reheating.
If you give this Quick Homemade Tomato Sauce recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!
Quick Tomato Sauce
Ingredients
- 1 28-ounce can whole peeled tomatoes or crushed tomatoes
- 3 tablespoons extra virgin olive oil
- ½ cup finely chopped onion (about 1 small onion)
- 3 garlic cloves peeled and finely sliced, or left whole and crushed
- 1 teaspoon Kosher salt or a pinch more to taste
- pinch of crushed red pepper flakes optional
- A few sprigs of fresh basil
Instructions
- Pour the can of tomatoes into a large bowl and squeeze the tomatoes with your hands until roughly crushed. Alternatively, use a wooden spoon, or kitchen shears to break them up once you add them to the skillet.
- Place a large skillet over medium heat; add oil and onions. Cook until onions start to soften, about 2 minutes. Stir in garlic, 1 teaspoon salt, and crushed red pepper flakes (if using). Cook 1 more minute, stirring often without allowing garlic to turn brown.
- Add the tomatoes and 1/4 cup of water to the pan. (I use the empty can of tomatoes to add the water to collect any remaining juices - just eyeball the 1/4 cup measurement).
- Turn the heat to medium-high and bring sauce to a vigorous simmer. Cook, stirring occasionally, and lowering the simmer if needed, about 12-15 minutes or until sauce has thickened.
- Stir in one or two sprigs of fresh basil. Taste and adjust with a pinch more salt, if necessary.
Notes
- Blend for a smooth sauce. If you prefer a smoother sauce, transfer the finished sauce to a blender or food processor and purée until it reaches desired smoothness. Alternatively, use an immersion blender to purée, but use cautious little blasts so you don't turn your beautiful sauce into pinky foam.
- To store: Store it in an airtight container, in the refrigerator for up to five to six days. Freeze the sauce for up to 2 months (or even longer if your container is really airtight).
- To reheat: Place sauce in a saucepan and bring to a simmer on the stovetop over medium heat. Cook until just heated through, about 10 minutes. If sauce is frozen, allow to thaw in the refrigerator overnight before reheating.
Bronwen
This was an excellent recipe! I finely diced a couple of carrots and popped them in with the onion. I think this is my go-to red sauce from now on. My husband loves it too!
Sandra Valvassori
Yay! So happy to hear this, Bronwen! I often add carrots also, it’s a very versatile sauce. Thank you so much for your kind review. 😊