Quick and Easy Homemade Pasta Sauce

• servings: 4 servings
• active time: 30 minutes
• total time: 1 hour 10 minutes

Ingredients

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

2 (28-ounce) cans crushed tomatoes (preferably San Marzano)

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon sugar (optional)

Salt and freshly ground black pepper to taste

1 tablespoon unsalted butter

Directions

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped onion and cook for about 5 minutes until it becomes translucent and soft. This will create a flavorful base for your sauce.

Add the minced garlic to the pot and cook for another 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of garlic cooking will fill your kitchen with an irresistible scent.

Pour in the crushed tomatoes, then add the dried basil, dried oregano, sugar (if using), salt, and pepper. Stir well to combine all the ingredients. The sugar helps to balance the acidity of the tomatoes, but you can omit it if you prefer a tangier sauce.

Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook uncovered for about 20-30 minutes, stirring occasionally. As the sauce simmers, it will thicken slightly and the flavors will meld together beautifully.

Taste the sauce and adjust the seasoning if needed. Add more salt, pepper, or herbs to suit your preferences. Remember, the flavors will continue to develop as the sauce cools.

Remove the sauce from the heat and stir in the tablespoon of butter. This will give your sauce a silky smooth finish and add a subtle richness to the flavor. Let the butter melt completely and stir to incorporate it throughout the sauce.

If you prefer a smoother sauce, you can use an immersion blender to puree it to your desired consistency. For a chunkier sauce, leave it as is. The texture is entirely up to your personal preference.

Serve the sauce immediately over your favorite pasta, or let it cool completely before storing. This versatile sauce can be used for pasta dishes, pizza, or as a dipping sauce for breadsticks. Enjoy your homemade creation!

Notes

Notes:

For a deeper flavor. You can let the sauce simmer for up to an hour. Just stir occasionally and add a little water if it becomes too thick.

If using fresh herbs, add them in the last 5-10 minutes of cooking to preserve their flavor.

This sauce can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months.

Frequently Asked Questions:

Q: Can I use fresh tomatoes instead of canned for this pasta sauce?

A: Absolutely! While canned tomatoes provide convenience and consistent flavor, you can certainly use fresh tomatoes. You’ll need about 4 pounds of ripe tomatoes. Blanch them in boiling water, peel off the skins, and chop them before adding to the sauce. Keep in mind that fresh tomatoes may require a longer cooking time to break down and develop flavor.

Q: How can I make this sauce meaty?

A: To transform this into a meat sauce, brown 1 pound of ground beef or Italian sausage in the pot before adding the onions and garlic. Drain any excess fat, then proceed with the recipe as written. For a richer flavor, you can also add a few tablespoons of tomato paste when browning the meat.

Q: Is this pasta sauce suitable for canning?

A: While this recipe is delicious, it’s not specifically designed for canning. Canning requires precise acid levels for safety. If you wish to can your sauce, it’s best to use a recipe specifically developed for canning to ensure proper preservation and food safety. Alternatively, this sauce freezes beautifully for long-term storage.

Q: Can I make this sauce in a slow cooker or Instant Pot?

A: Yes, you can adapt this recipe for both appliances. For a slow cooker, sauté the onions and garlic in a pan first, then transfer everything to the slow cooker and cook on low for 6-8 hours. For an Instant Pot, use the sauté function for the onions and garlic, add the remaining ingredients, then cook on high pressure for 10 minutes with a natural release. Always adjust the seasoning after cooking.

Nutrition

• Calories: 300 cal