Simple Tomato Sauce

Can a 30-minute tomato sauce hold its own against the all-day simmered classics? It's got real depth from whole canned tomatoes, fresh garlic, basil, and an umami boost.

Why You'll Love Simple Tomato Sauce

A rich, vibrant tomato sauce made in just 30 minutes with fresh garlic, basil, and an umami boost. Works under meatballs or tossed with any pasta.

Tips and Tricks

• Use whole canned tomatoes and crush by hand for extra texture.
• If cooking longer, cover loosely and stir frequently to prevent burning.

Variations

• Add a splash of red wine or balsamic vinegar for depth.
• Stir in red pepper flakes for a subtle heat kick.

Substitutions

• Substitute fresh tomatoes (blanched and peeled) if in season.
• Omit umami powder if unavailable; increase garlic slightly.

Best served with

• Classic beef or pork meatballs
• Spaghetti or rigatoni pasta
• A sprinkle of fresh Parmesan and crusty bread

How to Store Leftovers

• Refrigerate in an airtight container up to 5 days.

• Freeze for up to 3 months; thaw overnight before reheating gently.

Common Questions

Simple Tomato Sauce

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A rich, vibrant tomato sauce made in just 30 minutes with fresh garlic, basil, and an umami boost. Use it for meatballs or toss with any pasta craving a punch of classic Italian flavor.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 3 cups

Course: Dressing/Condiment

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

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• 1 Onion small dice
• 1 can Tomatoes crushed or diced
• 3 cloves Garlic thinly sliced
• 1 Handful Basil
• ½ tsp Sugar
• Kosher salt and black pepper to taste
• 2 tablespoon Olive oil
• 1 teaspoon Umami powder

Equipment

• Medium Pot
• Wooden Spoon

Method

 

Cook Aromatics

1. Heat olive oil over medium-low heat in a pot.
2. Add diced onion and cook 1-2 minutes until soft but not browned.
3. Add sliced garlic and cook, stirring occasionally, until onions are translucent.

Build Sauce

1. Lower heat to low, add canned tomatoes, sugar, and umami powder if using.
2. Cook uncovered for 30 minutes, stirring every 5 minutes to reduce and thicken.

Finish

1. Just before serving, stir in chopped basil and season with salt and freshly ground black pepper to taste.

Notes

Storage: Cool completely, then store in an airtight container in the fridge for up to 5 days. It also freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

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