Fav Red Sauce

I remember a few months ago starting to panic because I was making pizza for dinner, but had run out of red sauce from my freezer stash, and didn’t have any store-bought sauce in the pantry, and no car to go to the store.  And then I stopped dead in my tracks.  “Wait a minute!  Canned tomatoes?  Check.  Onions?  Check.  Garlic?  Check.  Herbs?  Check.  Well, then, get crackin’!”

Homemade red sauce isn’t too hard to pull together, and makes your meal so homey and warm.  It seems as though everyone has their favorite type of sauce–spicy, zippy, herby, and using their favorite herbs and spices.  This is a very basic red sauce–a great base–and if you prefer zippy or spicy, feel free to add your flare to the sauce!

If you don’t have access to fresh tomatoes, the one tip I would give is to use quality canned tomatoes.  I’ve used the on-sale-store-brand-99-cent cans, and it’s ok, but if you can splurge and get the Cento San Marzano brand, your dinner will be ah-mazing.  The Cento tomatoes are sweet and rich, not as tinny as other canned tomatoes, so your sauce will reflect that flavor.  {My husband once asked if we could just plant the San Marzano Breed of tomato in our garden.  I guess we could if we lived in Italy.  Pompeii, to be exact.  San Marzano is a region in Italy downwind from Mt. Vesuvius, so the soil has been enriched over time from volcanic eruption(s), making the tomatoes the benefiters.}   red sauce 3Let everything simmer together in the pot for 30-60 minutes, blend with an immersion blender, or a “normal” blender, and voila–everyone will think you slaved over a hot stove for ages.

red sauce 2

red sauce 1


BASIC RED SAUCE

  • Servings: makes 2 cups
  • Difficulty: easy
  • Print

Adapted from The Italian Dish Blog

INGREDIENTS

  • 1/4 cup olive oil
  • 1 medium onion, diced
  • 3 garlic cloves
  • 1 28-oz can San Marzano plum tomatoes
  • 1 teaspoon dried oregano
  • 1 handful fresh basil leaves, or 2-3 teaspoons dried basil
  • 1 tablespoon sugar
  • 1/2 cup water

DIRECTIONS

  1. Heat oil over medium heat in a large pot and saute onions and garlic with salt and pepper to taste until the onions are soft and translucent, about 7-10 minutes.  Add the tomatoes and break up with your spoon.  Add the herbs, sugar, and half cup water, and reduce heat to low.  Let simmer, uncovered, for 20-30 minutes, until the sauce has thickened.
  2. Puree the sauce in the pot with an immersion blender, or scoop into a blender and puree until desired consistency.

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