Who doesn’t enjoy a good tomato sauce, especially one with true Italian flavors? We love this sauce recipe because it is not only delicious but also quick to prepare. Don’t get us wrong: slow-cooked sauces that simmer all afternoon are ideal for weekends, but when time allows, we can also throw up a quick sauce.
Who doesn’t enjoy a good tomato sauce, especially one with true Italian flavors? We love this sauce recipe because it is not only delicious but also quick to prepare. Don’t get us wrong: slow-cooked sauces that simmer all afternoon are ideal for weekends, but we can also whip up a batch of this during the week and it tastes better than any jar we’d pick up at the supermarket.
We like to add some sugar to our sauce since the acidity of the tomatoes may easily overpower everything else, which is why we add a little sugar to balance things out. We like to serve this sauce over spaghetti, but it’s also great for dipping – a couple slices of warm garlic bread should enough! And we normally make a double batch so that we may freeze some homemade pasta sauce for later use. We understand how simple it is to grab a jar of sauce from the store, but give this recipe a shot. You’ll be astonished at how simple it is to make your own pasta sauce.
Italian Tomato Sauce from Scratch
30 minutes to prepare; 20 minutes to cook; 6 servings
INGREDIENTS
1 can crushed tomatoes (28 oz.)
2 medium carrots, peeled and finely chopped 1/2 medium white onion, diced 4 medium garlic cloves, crushed
1 teaspoon sugar
3 tbsp extra-virgin olive oil
2 tbsp coarsely chopped fresh basil
1/4 cup finely chopped Italian parsley
1 tsp. kosher salt
1 teaspoon ground black pepper
PREPARATION
In a medium sauce saucepan over medium-high heat, heat the olive oil. Sauté the carrots, onions, salt, and pepper until the onions are transparent and the carrots are softened. Cook until the garlic is gently browned, about 2 minutes.
Increase the heat to high and add the smashed tomatoes to the pan. Stir in the basil. Bring to a simmer, stirring frequently. Stir in sugar and cook for 5-7 minutes, or until thickened.
Continue to simmer for 5 minutes after adding the parsley. Remove from fire and season with salt to taste.
