You guys. My Quick Tomato Sauce recipe turns homemade sauce into a weeknight reality! Seriously. This recipe takes you from a spin around a sauté pan to a bowl full of pasta in less than an hour. Chopping the onion and mincing the garlic are the most time-consuming tasks. Even better, you likely have all the ingredients you need to make this sauce in your pantry. Score! You can serve it as is with your pasta of choice or use it as a base for other sauces. (Check back later this week for my version with pan-fried eggplant. #yum)
Tomato Sauce 101
Tomato sauce is a Mother Sauce, one of the five sauces most other sauces are made of. Traditionally it’s made by simmering fresh tomatoes with vegetables and seasonings, then thickening the sauce with a roux. Modern versions skip the roux and rely on puréeing the tomatoes and veggies for thickness.
This recipe simmers up on the chunky side – depending on how finely you chop your onion. For a smoother version, ladle the sauce into your blender or food processor and process until it’s as smooth as you like.
Store your finished sauce in an airtight container in the fridge for 3-4 days.
Choose a good quality canned tomato with no added sugars.
Be sure to remove the bay leaf once your sauce is done. No matter how long it simmers it will remain crunchy and inedible.
Be sure to keep your heat to a simmer. A high temperature will cause your sauce to evaporate away leaving you with a small amount of not well-flavored sauce.
Large saute pan or skillet