This recipe for Homemade Tomato Sauce is a family classic that I’ve been preparing for over 10 years. Growing up, I remember my mother cooking tomato sauce almost every Sunday afternoon. The whole house would smell of sautéing onions and garlic. Today, I make this sauce every few weeks. I find the entire process very comforting. The chopping, sautéing, stirring, simmering, tasting, etc. I’ve made a few slight adjustments since my mom first taught me how to make the sauce, but nothing drastic. Crushed tomatoes are slow-simmered with onions, garlic, oregano and basil. Flat leaf Italian parsley is stirred in at the last moment before plating. The finished sauce is hearty, bold and oh, so satisfying. Continue reading for the recipe plus a video from my recently segment on San Diego Channel 6 – San Diego Living.
Yesterday, I prepared this sauce on San Diego Living with Kristen Mosteller. We then made some delicious Mini Cannelloni. I will be posting the recipe for Mini Cannelloni within the week! Enjoy:
- 2 tablespoons olive oil
- 1 medium-sized onion, finely chopped
- 4 cloves garlic, minced
- Pinch of red pepper flake, or to taste
- 2 28 oz. cans crushed tomato (preferably organic or San Marzano)
- 1 6 oz. can tomato paste (preferably organic)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- Kosher salt
- Freshly ground black pepper
- Italian flat leaf parsley, chopped
- Cooked pasta, for serving
- Grated Parmesan cheese, for topping
- Warm olive oil in a large, heavy-bottomed pot over medium heat. Once you see the oil shimmering, add the chopped onion and sauté for 1 minute, stirring occasionally. Add the minced garlic and pinch of red pepper flake then continue to sauté until onions are soft and translucent, stirring occasionally.
- Add crushed tomato, tomato paste, oregano, basil, sugar, a few pinches of kosher salt and several turns of freshly ground black pepper, stirring to combine. I also like to fill the empty can of tomato paste with water then add that to the sauce (6 oz.). Bring sauce to a boil, reduce heat to low then simmer, partially covered, for 1 hour (1.5 to 2 hours is best if you have the time).
- To finish the sauce, stir in a handful of chopped parsley. Season to taste with additional kosher salt and freshly ground black pepper.
- Serve this sauce with your favorite pasta. I like to add two or three sizable spoonfuls of sauce to freshly drained spaghetti, tossing to coat. This will ensure that the spaghetti absorbs the flavor of the sauce. Place a mound of spaghetti on a plate then top with extra sauce (I like it saucy ), chopped parsley, grated Parmesan cheese and freshly ground black pepper.