Basic Tomato Sauce

Tips and recipe for making the best marinara sauce in under half and hour.

Course Basics, Condiments & Pickles

Cuisine Best, Italian

Level Beginner

Main Ingredient Pasta, Vegetable

Diet Dairy-Free, Gluten-Free, Low-Carb, Low-Fat, Pescatarian, Vegan, Vegetarian

Prep Time 5

Cook Time 20

Total Time 25

Servings cups

Calories 125kcal

Equipment

Ingredients

2 tablespoons olive oil
155 grams onion (~1 large onion, finely diced)
15 grams garlic (~2 large cloves, finely minced)
800 grams whole stewed tomatoes (~1 large can)
2 tablespoons tomato paste
6.7 grams salt (~1 teaspoon)
¼ teaspoon ground black pepper
15 grams basil (~15 large leaves roughly chopped)

Grams + US Cups - US Standard

Instructions

Put the 2 tablespoons olive oil, 155 grams onion, and 15 grams garlic in a pan and sauté over medium high heat while stirring constantly until the onions are a medium brown and have reduced to about half their original volume (about 5-7 minutes).
2 tablespoons olive oil, 155 grams onion, 15 grams garlic
Add the 800 grams whole stewed tomatoes, 2 tablespoons tomato paste, 15 grams basil, ¼ teaspoon ground black pepper and ¼ teaspoon ground black pepper. Turn down the heat to medium low. Simmer for 10-20 minutes or until the sauce has the consistency you're looking for.
800 grams whole stewed tomatoes, 2 tablespoons tomato paste, 6.7 grams salt, 15 grams basil, ¼ teaspoon ground black pepper
Taste the sauce. If it tastes a little bland and lacking in umami, try adding more salt. If you find the sauce is tasting too sour, try adding up to two teaspoons of sugar.

Notes

How long you need to simmer the tomato sauce will depend on your personal preference as well as what you plan to use it for. If you're using this in something that will be cooked again, like an eggplant parmesan, you don't need to get it that thick. If you're using this as a pasta or dipping sauce, you may want to get it a little thicker.

Nutrition