This simple, versatile tomato-based sauce transforms pantry staples into a rich, homely sauce you’ll reach for all week. I’ve cooked and tweaked this recipe for years — it’s forgiving, quick, and a perfect canvas for herbs and spices. For a bright summer pairing, it’s lovely alongside grilled Mexican street corn salsa on the side.
Why Make This Recipe
- Deep, balanced tomato flavor with a hint of sweetness and acidity that complements pasta, proteins, and grains.
- Quick to make — about 30 minutes from start to finish — yet stores well for make-ahead meals.
- Naturally low in fat and vegetable-forward, offering lycopene and vitamin C from tomatoes.
- Extremely flexible: you can leave it classic, spice it up, or enrich it with cream or butter.
- Personal insight: I love this sauce because a small pot can feed two dinners — stir it into soup one night and spoon it over roasted vegetables the next.
For a different bright-chili pairing, try it with an easy mango salsa to balance the savory notes.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 20–25 minutes (simmer)
- Total time: 30–35 minutes
- Servings: Makes about 3 cups (serves 4)
- Difficulty: Easy
- Method: Sauté aromatics, add crushed tomatoes, simmer gently to develop flavor, finish with herbs and optional butter or cream.
My Experience Making This Recipe
I tested this sauce across different tomato brands and found San Marzano-style whole peeled tomatoes give the cleanest flavor and texture. I also learned that a low, steady simmer (small bubbles) for 20–25 minutes turns sharp raw tomato acids into a rounded, deep sauce — patience pays. For taco nights, I often use it as a base under poblano chicken tacos with avocado-jalapeño salsa.
How to Make Sauce
Start by gently sweating 1 small onion (finely chopped) in 2 tablespoons olive oil over medium heat for 5–7 minutes until translucent but not browned. Add 3 cloves minced garlic and cook 30–45 seconds, then stir in one 28-oz can of whole peeled tomatoes (crushed by hand or use a potato masher). Season with 1 teaspoon salt, 1/2 teaspoon sugar (optional to balance acidity), 1/4 teaspoon black pepper, and 1 teaspoon dried oregano or a few torn fresh basil leaves. Bring to a simmer, then reduce heat to low and maintain a gentle simmer (about 185–200°F or small bubbling) for 20–25 minutes until slightly reduced. Finish with 1 tablespoon unsalted butter or 2 tablespoons heavy cream if you want a silkier texture. For a slow-cooker variation and hands-off approach, this sauce works beautifully as a base for crockpot salsa verde chicken, adjusted for slower, lower heat.
Expert Tips for Success
- Use whole peeled tomatoes (San Marzano-style if available) and crush them yourself for better texture control.
- Sweat, don’t brown, the onion to keep the sauce sweet and avoid bitterness; cook at medium, then lower heat to a simmer.
- Taste and adjust: if the sauce tastes too acidic, stir in 1/2 teaspoon sugar or a pinch of baking soda to neutralize acidity.
- Use an immersion blender for a smooth finish — pulse briefly for a textured sauce, longer for silky consistency.
- Keep the simmer gentle; vigorous boiling makes the sauce taste flat and can evaporate too much liquid unevenly.
How to Serve Sauce
- Toss with 12 oz of cooked pasta, finishing with 1/2 cup reserved pasta water and a handful of grated Parmesan for a classic weeknight dinner.
- Spoon over grilled chicken, roasted eggplant, or use it as a dipping sauce for meatballs; it pairs nicely with BBQ salmon bowls with mango-avocado salsa for a balanced plate.
- Layer into casseroles or shakshuka-style eggs baked in sauce for brunch.
- Presentation tip: finish with fresh basil ribbons and a drizzle of good olive oil or a small pat of butter for gloss.
Storage and Reheating Guide
- Refrigerator: Cool completely, then store in an airtight container for up to 4–5 days. Use shallow containers to cool quickly.
- Freezer: Freeze in portioned airtight containers or heavy-duty freezer bags for up to 3 months; leave 1/2 inch headspace in rigid containers.
- Reheating stovetop: Thaw in refrigerator overnight if frozen, then rewarm gently over low heat, stirring occasionally until 165°F. Add a splash of water if too thick.
- Microwave: Reheat in a microwave-safe bowl covered loosely, stirring every 30–45 seconds to ensure even heating.
Recipe Variations
- Creamy Tomato Sauce: Stir in 1/3 cup heavy cream or 2 tablespoons mascarpone at the end for a richer sauce.
- Roasted Red Pepper Twist: Blend 1 roasted red pepper into the finished sauce for smoky sweetness.
- Spicy Arrabbiata: Add 1 teaspoon red pepper flakes with the tomatoes and increase to taste for heat.
- Herb-forward / Low-FODMAP: Use garlic-infused oil (for low-FODMAP) and extra fresh basil and oregano in place of raw garlic.
Nutritional Highlights
- Tomatoes provide lycopene (an antioxidant) and vitamin C; the sauce is naturally low in saturated fat unless you add cream or butter.
- Portion guidance: plan about 1/2 to 3/4 cup sauce per adult serving with pasta or protein.
- Allergen info: Base sauce is gluten-free and dairy-free; add dairy (butter/cream) only if desired and note for dairy-allergic eaters.
Troubleshooting Common Issues
- Sauce too acidic: Stir in 1/2 teaspoon sugar or a pinch of baking soda and simmer 2–3 minutes. Taste as you go.
- Sauce too thin: Simmer uncovered on low for 10–15 more minutes to reduce, or whisk in 1 tablespoon tomato paste for body.
- Bitter or burnt flavor: If aromatics browned too much, start over with fresh onion/garlic and gently deglaze the pan with a splash of water to scrape fond before adding tomatoes.
Frequently Asked Questions
Q: How can I make the sauce smoother without losing flavor?
A: Use an immersion blender directly in the pot for a few short pulses to reach the desired smoothness. For an ultra-silky texture, strain the sauce through a fine-mesh sieve after blending; this removes seeds and coarse bits while preserving concentrated flavor.
Q: Can I skip sugar if my tomatoes are very acidic?
A: Yes — instead of sugar, you can simmer longer to mellow acidity or add a tiny pinch of baking soda (start with 1/8 teaspoon), which neutralizes acid chemically. Taste as you add; baking soda works quickly.
Q: Is this sauce freezer-friendly with dairy added?
A: I recommend freezing the sauce without cream or butter. Reheat the plain sauce, then stir in dairy when warming for serving; dairy can separate when frozen and reheated, affecting texture.
Q: Can I use fresh tomatoes instead of canned?
A: Yes. Use about 2 1/2 to 3 pounds ripe tomatoes, peel by blanching 30–60 seconds, then core and crush. Because fresh tomatoes often contain more water, simmer 10–20 minutes longer to reach the same thickness.
Versatile Tomato-Based Sauce
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This simple, versatile tomato-based sauce transforms pantry staples into a rich, homely sauce perfect for pasta, proteins, and grains.
Ingredients
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 (28 oz) can whole peeled tomatoes, crushed
- 1 teaspoon salt
- 1/2 teaspoon sugar (optional)
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano or a few torn fresh basil leaves
- 1 tablespoon unsalted butter or 2 tablespoons heavy cream (optional)
Instructions
- Gently sweat the chopped onion in olive oil over medium heat for 5–7 minutes until translucent.
- Add the minced garlic and cook for 30–45 seconds.
- Stir in the whole peeled tomatoes and crush them by hand or with a potato masher.
- Season with salt, sugar, black pepper, and oregano or basil.
- Bring to a simmer, then reduce heat to low and maintain a gentle simmer for 20–25 minutes.
- Finish with butter or cream for a silkier texture if desired.
Notes
For pasta, toss with 12 oz of cooked pasta, reserving pasta water for consistency. This sauce can also be used with grilled chicken or as a dipping sauce for meatballs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sauce
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg