My Best Recipe For Tomato Sauce
Here’s my very best recipe for tomato sauce. It’s a tomato sauce that Lyndon and I love to make, and we make it often. No, it’s not going to taste exactly like Grandma spent all day standing over the stove stirring it, but it’s honestly pretty close. Bonus, you can whip it up on a Thursday night after you get home from work. We’re going to get our flavor from super concentrated tomato paste, garlic, capers, oregano and just a pinch of sugar. This is quick tomato sauce at its best.
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If you’re looking for more inspiration you might enjoy one of these other recipes I’ve posted!
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Enjoy!
My Best Recipe For Tomato Sauce
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: Enough for 2 large or 4 small servings of pasta 1x
- Category: Sauce
- Cuisine: Italian
- Diet: Vegetarian
Description
Here’s my very best recipe for tomato sauce. It’s a tomato sauce that Lyndon and I love to make, and we make it often. No, it’s not going to taste exactly like Grandma spent all day standing over the stove stirring it, but it’s honestly pretty close. Bonus, you can whip it up on a Thursday night after you get home from work. We’re going to get our flavor from super concentrated tomato paste, garlic, capers, oregano and just a pinch of sugar. This is quick tomato sauce at its best.
Ingredients
- 2 tablespoons olive oil
- 1 small jar (6 ounces) tomato paste (150 grams)
- 1 tablespoon dried oregano
- 1 tablespoon capers
- 2 garlic cloves
- 1/4 teaspoon crushed red pepper flakes (more to taste)
- 1 teaspoon sugar
- 1 1/2 cups water
- salt and pepper
Instructions
- Mince your garlic. Roughly chop your capers.
- Turn the fire to medium-high and add your olive oil to a sauté pan. When the oil is hot throw in your garlic, capers and oregano and cook for about a minute until the garlic is fragrant. Add your tomato paste to the pan and cook another minute just to give the tomato paste a *hint* of added Grandma-flavor. Add your water, red pepper flakes, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to a boil. Reduce to a simmer and cook for about 20 minutes, until the sauce has become thicker and generally more delicious. Season with more salt and pepper if needed, tasting as you go.
- If the sauce seems too thick at the end of cooking you can add some of your fabulously starchy pasta water (1/4 to 1/2 cup) to thin it out.
Keywords: red sauce, sauce, tomatoes, italian
