Tomato Sauce Recipe
Difficulty:
Tomato Sauce Recipe
serves 6
- 1 medium onion - minced
- 1 carrot - minced
- 1 clove of garlic - thinly sliced
- 2 tablespoons of fresh basil - chopped
- 4 tablespoons of olive oil
- 2 cans of diced tomatoes (14 oz cans)
- 1 tablespoon of tomato paste
- 1 teaspoon of granulated sugar
- 1/3 cup of dry red wine (or white wine) - optional
In a medium saucepan heat the olive oil over very low heat.
Add the minced garlic and stir over a very low heat for about a minute.
Add the diced carrots, onions and fresh basil. (Or instead of the basil, you could use thyme and oregano or marjoram or a good pinch of dried mixed herbs)
Cook over a low heat, stirring frequently, for 5-7 minutes until the vegetables have softened and are lightly colored.
Add the canned tomatoes, tomato paste and the sugar and give it a good stir, then add the wine if you are using it.
Bring the pot to a boil, stirring regularly, and then lower the heat to a gentle simmer.
Cook the sauce uncovered for about 45 minutes, stirring occasionally.
Add some salt and pepper to taste, and enjoy!
Adapted From: Jon Sacker
Tomato Sauce Recipe
serves 6
- 1 medium onion - minced
- 1 carrot - minced
- 1 clove of garlic - thinly sliced
- 2 tablespoons of fresh basil - chopped
- 4 tablespoons of olive oil
- 2 cans of diced tomatoes (14 oz cans)
- 1 tablespoon of tomato paste
- 1 teaspoon of granulated sugar
- 1/3 cup of dry red wine (or white wine) - optional
In a medium saucepan heat the olive oil over very low heat.
Add the minced garlic and stir over a very low heat for about a minute.
Add the diced carrots, onions and fresh basil. (Or instead of the basil, you could use thyme and oregano or marjoram or a good pinch of dried mixed herbs)
Cook over a low heat, stirring frequently, for 5-7 minutes until the vegetables have softened and are lightly colored.
Add the canned tomatoes, tomato paste and the sugar and give it a good stir, then add the wine if you are using it.
Bring the pot to a boil, stirring regularly, and then lower the heat to a gentle simmer.
Cook the sauce uncovered for about 45 minutes, stirring occasionally.
Add some salt and pepper to taste, and enjoy!
Adapted From: Jon Sacker
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17 Comments
Kathy Maister said:
I would like to send a big thank-you to my nephew, Jon Sacker for this recipe! Jon has been a wonderful supporter and contributer to startcooking.com. Being from the UK, he has often come to my rescue helping to interpret the amazing differences between cooking here in the USA vs. cooking in the UK.
Thanks Jon!
Love to you, Emma and the girls!
miri said:
What can I substitute the onion with? (onions don’t agree with my stomick :-()
Shaula said:
I just adored the sound effects for the hurly-burly crowd of gathering ingredients in this video, Kathy.
I really love how much fun the videos are, and the sound effects just get better and better.
Kathy Maister said:
Yes, Shaula, here at startcooking.com our ingredients definitely have personalities!
Miri, given your tummy issues, I am sure the sauce will taste just fine without the onions.
Jon (Sacker) said:
Kathy, thhks for the good wishes.
Miri, I’m not sure about leaving out the onion – have you tried making sure that they are well cooked and very soft? You could try using celery instead.
Please also be aware that if you are using fresh rather than tinned (canned) tomatoes that you do not need to add the sugar.
Also do try using different herbs such as oregano (dried rather than fresh) or thyme to give some different tastes.
Jon
Marjorie Nye said:
Rather than adding the tomato paste in with the canned tomatoes, try sauteing it in the oil along with the vegetables. Saute long enough (five minutes at least) for the color to deepen–you won’t believe the difference in flavor.
will said:
I remember once working in a summer camp where we often made spaghetti since it’s cheap and plentiful. Sauces with all sorts of variations, mushrooms, peppers, bell peppers, etc.
Once a group of Italian campers (this was an international camp) decided to cook for one evening and show us what the real tomato sauce..
She said to me, “Most people outside of Italy over stuff the tomato sauce… she said even basil should not always be used..certainly not peppers and onions.” She’s obviously a purist, but nonetheless, I went along with her lesson…
“in my family,” she said, “Tomato sauce is just 3 things: garlic, olive oil, and canned tomatoes”
Indeed she proceeded to loosely chop canned roma tomatoes and threw them into a pan where garlic had been simmering for a minute or so in a very generous pool of Extra Virgin Olive oil
“Mind that you don’t burn the garlic, or the sauce won’t taste right,” she said, “always fry a clove or two of crushed garlic but on medium low heat”
then she smiled, :”See? that’s it, salt to taste, and we’re done. Simple, pure tomato sauce, italian style”
Dulcita Love said:
I am amazed. A great staple recipe demonstrated in about 2 minutes. This is great! Thanks Kathy. Dulcita Love
Kathy Maister said:
Will, is it the tomato sauce or the woman who made the tomato sauce that brings back such wonderful memories!
Many quick cooking tomato sauces have a delicious bright flavor, while longer cooking sauces develop a hearty deep richness that can only come with an extended cooking time. Both are fantastic!
Christina said:
OK, I have used your videos time and time again and almost everything has come out super delicious. However, this particular recipe came out really bland. I admit, I did not have wine on hand, but still, the tomato sauce was kinda tasteless. Any thoughts as to how I can spruce up the flavor??
Christina
Kathy Maister said:
Hi Christina,
Oh dear, not good. Right now you can add some dried oregano, more garlic, a bit more basil, and some salt and pepper.
The next time you make tomato sauce you might want to try another brand of canned tomatoes.
“All canned tomatoes are not the same. One should not dismiss canned tomatoes if the first brand you try does not meet your standards. There are many to choose from. Please keep in mind that some brands may have superior canned whole tomatoes but their “roasted” canned tomatoes are rated inferior. This is one purchase where you really need to read the label carefully!
Chris Kimbal, over at America’s Test Kitchens, provides a useful guide. One of the many wonderful things they do at America’s Test Kitchen is test ingredients.
Here is a quick summary of their recommendations on what canned tomatoes, diced tomatoes, and tomato puree they recommend:
WHOLE CANNED TOMATOES- HIGHLY RECOMMENDED:
Thanks for being such a loyal supporter of startcooking.com!
Cheers!
Kathy
Christina said:
Cool,
Thanks for the tomato recommendations Kathy! I will give another brand a try!!! Keep up the great and fun work, can’t wait to see what you make next!!!
Sincerely,
Christina
Ty said:
Thank you for this recipe and so many others; they so simple and easy. I just moved away from home and I have never cooked anything in my life other than plain pasta. Your recipes have helped more than you know with living on my own. Now I can finally give my microwave a much need break. ; )
Sincerely,
Ty
Kathy Maister said:
Thanks Ty!
Comments like yours bring me such joy – my goal has been achieved!
Good Luck with developing your new found cooking skills!
Cheers,
Kathy
Jaymie said:
i made this last night… so quick and easy! the only thing i changed was… i chopped up the tomatoes alot so it wasnt so chunky… great! very tasty!
startcooking said:
Hi Jaymie,
Great to hear! It is surprisingly easy and tastes soooo much better than the stuff in the jar!
Cheers,
Kathy
Cindy said:
I am growing tomatoes for the first time in years so I will be needing this recipe. Many thanks!!!