Growing up in an Italian household homemade tomato sauce was a given, I didn’t even know what “jar sauce” was as a kid. But really good tomato sauce takes time and sometimes time is the last thing I have. So when I need sauce in a pinch, whether it be for a pasta meal or to just toss on some meatball heroes, I make this Quick and Easy Tomato Sauce. It’s done in only minutes and it tastes great, far better and fresher than any jar sauce in my opinion.
You can use a can of regular crushed tomatoes in this recipe but I find that using really good quality tomatoes is actually better since the sauce doesn’t have hours to simmer and develop flavor. I like to use a can of whole, peeled San Marzano tomatoes, I just give them a quick squeeze to crush them up before adding to the pan. They are excellent and with the addition of just a few choice ingredients, you have a delicious tasting and quick sauce perfect for whatever Italian dish you’re serving up. Enjoy!
- 1/4 – 1/2 cup grated onion
- 2 tbs unsalted butter
- 1/2 tsp parsley
- 1/2 tsp Kosher salt
- Black pepper, to taste
- 3-4 garlic cloves, crushed
- 1 (28 oz) can crushed tomatoes, preferably San Marzano
- 1/4 tsp sugar
- Handful of fresh chopped basil
- 1 tbs extra-virgin olive oil
Melt butter over medium heat. Add the onion and sauté until slightly softened, about 2 minutes. Add parsley, salt and pepper and cook another 3-4 minutes. Add the garlic and sauté for an additional minute.
Add to the pan the crushed tomatoes and sugar. Bring to a boil then reduce the heat to a simmer . Cook for 10 minutes, stirring occasionally.
Remove the sauce from the heat and add in the fresh basil and olive oil. Adjust seasonings and serve.
**Tip – This can be used as the base for a slow cooking “Sunday Sauce” as well. Start by browning one pound of sweet or hot sausage (removed from the casings) in a little oil. Remove the sausage from the pan leaving the fat behind. Skip the butter and sauté the onions in the sausage fat. Add in the spices and garlic and after sautéing for a minute, add in 1/2 – 1 cup of good red wine to deglaze the pan. Cook until most of the alcohol is burned off. Continue to follow the steps above allowing the sauce to simmer for 2-3 hours, or longer, for best flavor.**