Quick Homemade Tomato Sauce
Made with canned tomatoes, onion, garlic and lots of fresh basil, it’s fresh, so flavourful and comes together in 30 minutes. Make a double batch and freeze half to have ready for a quick pizza or pasta night!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 white or yellow onion finely chopped (about 2 cups)
- 3 cloves garlic finely chopped (or 4 roasted cloves garlic, mashed)
- Kosher or fine sea salt
- A pinch of crushed red pepper flakes
- 1/3 cup red wine
- 800 ml 28 oz can diced tomatoes or 10 medium-sized tomatoes, chopped (about 800 grams or 1¾ lbs)
- ½ cup fresh basil, packed sub parsley
- 1 teaspoon ground oregano Optional for pizza
Instructions
- Heat oil in a deep sauce pan or Dutch oven on medium heat.
- Reduce heat to medium-low and cook onion with a pinch of salt for 5 minutes. Add garlic, oregano (if using) and chili flakes and continue to cook for 1 minute just until the garlic starts to sizzle.
- Turn heat to low, stir in red wine and let simmer for 2-3 minutes. Turn heat back up to medium and add tomatoes. Set timer for 15 minutes and, once the sauce starts to bubble, return heat to medium-low and let simmer until reduced.
- Remove from heat and season with more salt to taste (I like to add about ¼ teaspoon at this point).
- Next, remove from heat, add basil leaves and purée until smooth (either a food processor or immersion blender will work). Serve immediately or let cool completely before transferring to storage container(s).
Notes
Make ahead: Sauce can be made a day ahead to reduce prep time. Once fully cooked, allow sauce to cool completely then transfer to an airtight container or mason jar and keep in the refrigerator overnight.
Wine: While entirely optional, both red and white wine work well in this recipe. Red wine makes for a richer, more robust sauce, while white wine creates lovely, fruity undertones. The wine is added early on to allow the alcohol to evaporate and the flavours to meld.
To make a vodka variation: Use vodka in place of the red or white wine and purée with ½ cup cream at the end for a deliciously creamy vodka sauce.
Storage: Sauce can be stored in a well-sealed container in the refrigerator for up to a week or frozen for up to 3 months. If cooking from frozen, allow to thaw completely then reheat adding a small amount of vegetable broth or water to thin as desired.