Basic Red Tomato Sauce

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< 1 min read
Summary

What’s the first thing that comes to mind when you think of Italian food? We bet it involves tomato sauce, one of the most popular culinary creations of all time. Whether you want it for hearty pasta dishes or comforting pizza, making your own is simple, with just a few additional key ingredients like garlic, onion, and oregano. Pro tip: Double or triple this recipe so you can freeze it and enjoy it in the weeks to come!

Yields4 ServingsPrep Time5 minsCook Time20 minsTotal Time25 mins

Ingredients

 ¾ cup onion (white, chopped)
 5 large garlic cloves (minced)
 ½ tsp red pepper flakes (optional)
 ½ cup vegetable broth (unsalted, preferably homemade)
 5 cups organic tomatoes (roma, heirloom or garden [about 9 large], cored and deseeded, chopped)
 1 tbsp sherry vinegar
 2 tbsp basil (chopped)

Directions

1

Heat a large stovetop pan on medium-high until it’s hot enough that a droplet of water forms a mercury ball (and not just splatters). This will take about a minute or so.

2

Once the pan is hot enough, add the onions and dry saute them by continuously stirring until they start to soften and brown slightly.

3

Add the garlic and cook for 30 seconds.

4

Add the chile flakes, if using.

5

At this point, add the vegetable stock to deglaze the pan and let cook for 4 minutes, or until the onions are translucent.

6

To finish the sauce, add the tomatoes and cook on low-medium heat for 20 minutes, stirring occasionally to be sure the tomatoes don’t stick.

7

Add salt and ground black pepper then remove from heat.

8

Lastly, stir in the basil and stir to combine.

Chef's Notes

Substitutions
Use red wine vinegar in place of sherry vinegar.

Substitute parsley for basil.

Use yellow onion or shallots in place of white onion.

Make double
While this sauce is enough for two people and it sounds like 9 large tomatoes is a lot, it reduces a lot during cooking. This is enough for two people, however, if you like a generous amount of pasta sauce, then consider doubling the recipe.

Storage
Store in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 3 months.

Ingredients

 ¾ cup onion (white, chopped)
 5 large garlic cloves (minced)
 ½ tsp red pepper flakes (optional)
 ½ cup vegetable broth (unsalted, preferably homemade)
 5 cups organic tomatoes (roma, heirloom or garden [about 9 large], cored and deseeded, chopped)
 1 tbsp sherry vinegar
 2 tbsp basil (chopped)

Directions

1

Heat a large stovetop pan on medium-high until it’s hot enough that a droplet of water forms a mercury ball (and not just splatters). This will take about a minute or so.

2

Once the pan is hot enough, add the onions and dry saute them by continuously stirring until they start to soften and brown slightly.

3

Add the garlic and cook for 30 seconds.

4

Add the chile flakes, if using.

5

At this point, add the vegetable stock to deglaze the pan and let cook for 4 minutes, or until the onions are translucent.

6

To finish the sauce, add the tomatoes and cook on low-medium heat for 20 minutes, stirring occasionally to be sure the tomatoes don’t stick.

7

Add salt and ground black pepper then remove from heat.

8

Lastly, stir in the basil and stir to combine.

Basic Red Tomato Sauce