Favorite tomato sauce
0
Points®
Total time: 48 min • Prep: 8 min • Cook: 40 min • Serves: 12 • Difficulty: Easy
In well under an hour, you can have a generous batch of homemade sauce ready to use for pizzas, pasta dishes, or to serve with meat or fish. Refrigerate the sauce for up to 3 days, or double up the recipe for a batch of sauce to freeze for up to 3 months. This flavorful concoction beats jarred sauces, which are often laden with salt and sugar. Oregano is the herb of choice here, but you can substitute an equal amount of fresh or dried basil for a different flavor profile. When cooking the garlic and onions, stay stove side and stir frequently. You don't want the mixture to brown, as burnt or blackened garlic will taint the sauce with a bitter taste. Stir, let the mix soften, and remove it from heat just as soon as you notice the onions and garlic beginning to color.
Ingredients
Olive oil
1 Tbsp, extra-virgin
Onion
2 medium, finely chopped
Garlic
4 clove(s), minced
Plum tomato
3 pound(s), (about 18) plum tomatoes, chopped, or 2 (28-ounce) cans Italian plum tomatoes, drained and chopped
Tomato paste
2 Tbsp
Fresh oregano
1 Tbsp, finely chopped, or 1 teaspoon dried
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Crushed red pepper flakes
⅛ tsp, (optional)
Instructions
1
Heat the oil in a large nonstick Dutch oven over medium heat. Add the onions and garlic and cook, stirring frequently, until golden, about 10 minutes.
2
Add the tomatoes, tomato paste, oregano, salt, ground pepper, and crushed red pepper (if using); bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the sauce is slightly thickened, about 25 minutes. Yields 1/2 cup per serving.
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