Classic Tomato Sauce

Every cook needs a tomato sauce recipe they can make without thinking. Not a fancy ragu, not a slow-simmered Sunday gravy, just a simple, versatile base sauce that works on pasta, pizza, meatballs, eggplant parm, and a dozen other things. This is that recipe: San Marzano tomatoes, garlic, good olive oil, and fresh basil. Four ingredients, 45 minutes, and you have something better than anything in a jar. Crush the tomatoes by hand rather than using a blender or food processor. You want some texture, not a totally smooth puree. Warm the garlic gently in olive oil until it is fragrant and just starting to turn golden, then add the crushed tomatoes before the garlic has any chance to burn.

Worth it. Burnt garlic will make the entire sauce bitter, and there is no fixing it. Let everything simmer uncovered until it thickens and the raw tomato flavor cooks off, about 30 to 35 minutes. Add the basil in the last five minutes so it stays bright and fresh. This sauce tastes good right away and even better the next day after the flavors have had time to meld. Make a double batch and freeze half in quart containers. You will thank yourself on a Wednesday night when dinner needs to happen in 20 minutes. A keeper for the recipe box.

Crush Tomatoes and Cook Garlic

Pour tomatoes into a large bowl and crush them by hand, squeezing them through your fingers. This gives more interesting, rustic texture than a blender. Remove and discard the hard stem core from each tomato as you go. Heat olive oil in a large saucepan over medium heat. Add sliced garlic and red pepper flakes. Cook gently for one to two minutes, stirring frequently, until garlic is fragrant and just barely starting to turn golden. Do not let it brown or burn.

Simmer the Sauce

Carefully pour in the crushed tomatoes. The oil may spatter. Add salt and sugar if using. Stir well. Bring to a gentle simmer. Cook uncovered over medium-low heat for 25 to 30 minutes, stirring occasionally, until the sauce has thickened and the raw tomato flavor has mellowed into sweet, rich depth. The color will deepen and the flavors will concentrate.

Add Basil and Adjust

Tear basil leaves and stir them into the sauce during the last five minutes of cooking. Taste and adjust the seasoning. You may need a pinch more salt, a bit more sugar to balance acidity, or a drizzle of the juice from the tomato can. Use immediately or cool and store refrigerated for up to a week, or frozen for up to three months. The sauce deepens in flavor overnight. Print

Basic: Classic Tomato Sauce

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• Total Time: 45 minutes
• Yield: 4 cups 1x

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Description

A simple, well-made tomato sauce is arguably the most useful recipe in any cook’s repertoire. This version follows the Italian principle that a great tomato sauce needs very few ingredients — just good tomatoes, garlic, olive oil, and basil. It is the base for pasta, pizza, braised meats, and much more.

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Ingredients

Units USM

• 2 cans (28 ounces each) whole peeled San Marzano tomatoes
• 1/4 cup extra-virgin olive oil
• 6 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 1/2 teaspoon granulated sugar (optional, to balance acidity)
• 1 small bunch fresh basil (about 10 leaves)

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Instructions

1. Pour the tomatoes into a large bowl and crush them by hand, squeezing them through your fingers. This gives you a more interesting, rustic texture than a blender. Remove and discard the hard stem core from each tomato as you go.
2. Heat the olive oil in a large saucepan or deep skillet over medium heat. Add the sliced garlic and red pepper flakes. Cook gently for 1-2 minutes, stirring frequently, until the garlic is fragrant and just barely starting to turn golden. Do not let it brown.
3. Carefully pour in the crushed tomatoes (the oil may spatter). Add the salt and sugar if using. Stir well.
4. Bring to a gentle simmer. Cook uncovered over medium-low heat for 25-30 minutes, stirring occasionally, until the sauce has thickened and the raw tomato flavor has mellowed into a sweet, rich depth.
5. Tear the basil leaves and stir them into the sauce during the last 5 minutes of cooking. Taste and adjust the seasoning — a pinch more salt, a bit more sugar, or a splash of the juice from the tomato can.
6. Use immediately or cool and store refrigerated for up to a week, or frozen for up to 3 months.

Notes

• Crushing the tomatoes by hand rather than blending them gives the sauce a more appealing, rustic texture with variation.
• Be very careful not to burn the garlic — it goes from golden and sweet to bitter and acrid in seconds.
• This recipe intentionally keeps things simple. Once you have mastered the base, you can build from it: add sauteed onion for soffritto, stir in cream for vodka sauce, or simmer with meat for a ragu.
• The sauce deepens in flavor overnight, making it even better the next day.

• Category: Main Course
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving

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