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.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Ingredients
128-ounce can whole peeled tomatoes or crushed tomatoes
3tablespoonsextra virgin olive oil
½cupfinely chopped onion(about 1 small onion)
3garlic clovespeeled and finely sliced, or left whole and crushed
1teaspoon Kosher saltor 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.