Homemade 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 sauce with canned or fresh tomatoes. We typically use canned whole peeled tomatoes, but I have included tips for fresh tomatoes in the tips below. When you use olive oil, this sauce is naturally vegan. For a richer sauce, substitute the olive oil with butter.
You Will Need
¼ cup extra-virgin olive oil (60ml)
½ cup finely chopped shallot or onion (75g)
4 to 6 cloves garlic, minced
¼ teaspoon Aleppo pepper or crushed red pepper flakes
1 tablespoon Italian seasoning
2 tablespoons tomato paste (35g)
2 (28 ounce) cans whole peeled tomatoes
1 teaspoon fine sea salt, plus more to taste
¼ teaspoon fresh ground black pepper
½ cup chopped fresh basil leaves or 1 to 2 teaspoons dried basil (15g)
Directions
1Heat olive oil in a large, heavy-bottomed saucepan over medium heat. Add the shallot and cook until soft, 3 to 4 minutes.
2Stir in the garlic, pepper flakes, Italian seasoning, and tomato paste. Cook for another minute to let the flavor develop.
3Pour 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 cook at a low simmer for 20 to 30 minutes or until it reduces by about a third. Taste and adjust the seasoning as it cooks.
4Turn off the heat and stir in the fresh basil. We leave our sauce chunky, but you can blend it with a stand or immersion blender for a smoother sauce.
Adam and Joanne's Tips
- Storing: This sauce lasts in the fridge for up to 4 days and can be frozen for up to 3 months (maybe more). Thaw frozen sauce in the refrigerator overnight. Reheat in a saucepan over medium heat.
- Fresh tomatoes: Swap out the canned tomatoes for 4 to 5 pounds of fresh, ripe tomatoes. While specific varieties are ideal for sauces, any tasty tomato will work. You can peel your tomatoes for a smoother sauce, but it’s optional. To do it, boil a pot of water and prepare an ice bath. Cut a shallow “X” on the bottom of each tomato. Then, boil for 30 to 45 seconds and transfer to an ice bath. You can use a knife or your hands to remove the tomato skins as they cool.
- Seasoning the sauce: If the sauce lacks flavor, add 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.
- Optional parmesan rind: Add a leftover parmesan rind while the sauce simmers for extra richness. Remember to remove it before serving!
- Thicken the sauce: If your sauce is too thin, make it thicker by placing it over medium-low heat and simmering for 10 to 15 minutes. As it simmers, it will thicken nicely.
- The nutrition facts provided below are estimates.