This all-purpose tomato sauce recipe is perfect for pasta, on pizza, or as a base for other sauces and stews. Why spend money on store brands when you can throw this together using pantry staple ingredients?
Free time is in short supply these days. It always seems like there’s so much to do and little to no spare time for any of us. “I don’t have enough time for that,” is what most people says when they see my recipes.
I get it. Not everyone enjoys spending time in the kitchen like I do, and even if they want to, life gets in the way. Why make a tomato sauce from scratch when you can buy a perfectly good one from the store? Trust me, I understand.
I wish everyone had more time to stop, take a breath, and do little things like create from scratch. Not necessarily cook, just whatever brings joys.
So many people I talk to these days sound tired, drained, and uninspired. I often fall into this category as well. When did everything get so hectic? Is this why every year seems to go by faster?
Is this why 40 seems to be closing in on me at a freakishly quick rate?
Making tomato sauce from scratch isn’t going to keep me from aging, but any moment that forces me to slow down for a moment and simply… be… I’m going to take it.
This is what I call a kitchen staple recipe. It’s a good all-purpose sauce to use with pasta, on pizza, or as a base for other more elaborate sauces. There’s nothing fancy about it.
You can use dates instead of the sugar if you prefer to avoid processed sweeteners; they cook down nothing.
Looking for more sauce recipes?
All-Purpose Tomato Sauce
- 1-2 tablespoons extra virgin olive oil
- 4 cups yellow onion, finely chopped (approximately 2 small)
- 4-5 medium garlic cloves, minced
- 2 teaspoons granulated sugar (see notes)
- 1/4 cup tomato paste
- 2 (28-ounce) cans crushed tomatoes (do not drain)
- 3 tablespoons chopped fresh oregano (1 tablespoon dried oregano may be substituted)
- 1 1/2 tablespoons kosher salt, plus more to taste
- 1 1/2 teaspoon ground black pepper, plus more to taste
- Optional: 1/8 teaspoon crushed red pepper
- In a large Dutch oven or saucepan, warm the olive oil over medium-low heat (use just enough to coat the bottom of the pan). Add the onions, garlic and sugar, along with a pinch of salt. Cook for 3-5 minutes until translucent, stirring periodically, then add the tomato paste. Cook for another 2-3 minutes, stirring frequently, then add the strained tomatoes and oregano.
- Stir, then cover and simmer on low/medium-low for at least 45 minutes or up to 1 1/2 hours. The longer the sauce cooks, the better the flavor of the sauce will be.
- Remove from the heat, and add the oregano, salt, pepper and crushed red pepper if using. Taste and add additional seasoning if needed. If you want a smoother consistency, you can puree the sauce in a blender.
- Store in an airtight container in the refrigerator for up to 4 days. You can also freeze the sauce for 3-4 months.
Please read my full post for additional recipe notes, tips, and serving suggestions!
For help troubleshooting a recipe, please email firstname.lastname@example.org. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.