Simple Tomato Sauce

• Yield: about 1 cup
• Cuisine: Italian
• Course: Sauces and Dressings

ORIGINAL RECIPE

A dependable, weeknight tomato sauce made with pantry staples. Use it for pasta, pizza, meatballs or Chicken Parmesan.

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• ¼ teaspoon red pepper flakes, optional
• 1 can (796 mL / 28 oz) whole peeled tomatoes, preferably Italian
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon sugar, optional
• 8 fresh basil leaves, torn

Instructions

1. Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes.
2. Add the garlic and red pepper flakes. Cook for 30 seconds, just until fragrant.
3. Stir in the tomatoes, oregano, salt and black pepper. Bring to a gentle simmer.
4. Use a plastic potato masher to gently crush the whole peeled tomatoes. Reduce the heat to medium-low and simmer uncovered for 25 to 30 minutes, stirring occasionally, until slightly thickened.
5. Taste the sauce. If the tomatoes are very acidic, stir in the optional sugar. Add the basil and adjust the salt and pepper.
6. For a smoother sauce, blend carefully with an immersion blender. Serve immediately or cool and refrigerate in a sealed container for up to 4 days.

Kitchen note: Tomato sauce can splatter as it simmers. Use a deep saucepan and lower the heat if needed.

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