Homemade Red Pasta Sauce
- PREP 5min
- COOK 45min
- TOTAL 50min
How to make red pasta sauce perfect for spaghetti, chicken parmesan, eggplant parmesan, and lasagna.
Make this homemade sauce with canned or fresh tomatoes. We typically use canned whole peeled tomatoes, but I have included tips for fresh tomatoes in the article above. When olive oil is used, this pasta sauce is naturally vegan. For a richer sauce, substitute the olive oil with butter.
You Will Need
1/4 cup (60ml) extra-virgin olive oil
1/2 cup (75g) finely chopped onion
2 cloves garlic, minced, about 2 teaspoons
2 tablespoons (35) tomato paste
2 (28oz) cans whole peeled tomatoes
1 teaspoon fine sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper
1/4 teaspoon dried oregano
1/2 cup chopped fresh basil leaves or 1 to 2 tablespoons dried basil
Dash fish sauce, optional, see tips below
Directions
Heat olive oil in a large, heavy-bottomed saucepan over medium heat. Add the onions and cook until soft (3 to 4 minutes).
Stir in the garlic and tomato paste. Cook for another minute to let the flavor develop.
Pour in your canned tomatoes with their juices. Use a spoon or potato masher to gently break them up for a chunky sauce. Don’t worry about perfect consistency just yet!
Lower the heat so the sauce gently simmers. Stir in the salt and pepper (you can add more later if needed). Let it simmer for about 40 minutes or until it reduces by about a third. Taste and adjust the seasoning as it cooks.
Turn off the heat and stir in the dried oregano and fresh basil. We leave our sauce chunky, but we blend it with a stand or immersion blender for a smoother sauce.
You can use the pasta sauce immediately, store it in the fridge for up to 4 days, or freeze it for up to 3 months.
Adam and Joanne's Tips
- Fresh tomatoes: Swap out the canned tomatoes for 4 to 5 pounds of fresh, ripe tomatoes. See the article for tips on prepping them for homemade sauce.
- If the sauce lacks flavor, add a bit more salt.
- If it’s too acidic, a pinch of sugar will balance it out.
- Try a few dashes of fish sauce or minced anchovies for a deep, savory flavor.
- While the sauce simmers, add a leftover parmesan rind for extra richness. Remember to remove it before serving!
- Nutrition facts: The nutrition facts provided below are estimates.