This tomato sauce is at the heart of a good number of the dishes I make on a regular basis as well as being a go-to for a quick and easy dinner when the meal plan falls through. I always want to keep some in the freezer, so it’s something that I make every time I do a big batch cook. Any kind of meat or veg in tomato sauce is my fallback because it’s healthy, filling, and tastes good.
I got this recipe from a friend – her mother-in-law passed it on to her and she gave it to me. I can’t vouch that it’s 100% authentic Italian, but it is 100% New York Italian American. So I pass on her instructions as I received them:
A good tomato or red sauce is about taste and feel. Don’t get hung up on measurements, worrying about exactly 2 cups of this or exactly 1 tbsp of that. Let what you like guide you. Some people like more garlic. Some people don’t feel it’s authentic tomato sauce without oregano. Some people, like my friend’s mother-in-law, think oregano is only for pizza sauce, not red sauce. Don’t become a slave to the recipe; feel free to play with it to make it your own.
My preferred tomatoes for this sauce are Cento San Marzano whole tomatoes. Because the sauce is all about tomatoes with very few other ingredients, I think it’s important to pick the best canned tomatoes you can find. You can buy these at most grocery stores. I get mine at Costco where you can get a 3-can-pack for under $10.
I always add a good bit of Penzey’s Italian Herb Blend and a couple of bay leaves to my sauce as it simmers.
Make sure you have a good quality 4 quart, heavy bottomed pot. Anything cheap and lightweight will have hotspots and will scorch the sauce. If you are uncomfortable leaving something simmering on the stove for hours, you can use a slow cooker on high without the lid on (you need to cook off the extra moisture). It may take a little longer with a slow cooker, but it will work just fine.
Basic Red Tomato Sauce
Equipment
- 1 Heavy bottomed 4 qt pot or dutch oven
Ingredients
- 1 large yellow onion peeled and diced
- 2-3 cloves garlic minced
- 1-2 tbsp olive oil
- 2 med carrots peeled and diced
- 1 6 oz can tomato paste
- 2 28 oz cans whole tomatoes (San Marzano preferred)
- 6 cups water (I use the tomato cans to measure)
- 1-2 bay leaves
- basil/oregano/Italian seasoning (optional)
- 1 cup good red wine optional
Instructions
- Heat the olive oil in a 4-qt pan over medium heat1-2 tbsp olive oil
- Cook the onions until soft and darkly translucent but do not let them brown (This step can take 20 or so mins – don't rush it)1 large yellow onion
- Add garlic and cook until just fragrant (2-3 mins)2-3 cloves garlic
- Add the tomato paste and cook until it begins to darken (3-4 mins)1 6 oz can tomato paste
- Add the cans of tomatoes and the water2 28 oz cans whole tomatoes, 6 cups water
- Simmer, uncovered, until the sauce is reduced by 1/2
- Using a wooden spoon or potato masher, break up the tomatoes some
- Add any spices, bay leaf, and (optional) wine1-2 bay leaves, basil/oregano/Italian seasoning, 1 cup good red wine
- Continue to simmer, uncovered, until it reaches your desired sauce thickness