Quick Homemade Tomato Sauce
This Quick Homemade Tomato Sauce is made with canned tomatoes, onion, garlic and lots of fresh basil. It’s fresh, so flavourful and comes together in about 30 minutes. Make a double batch and freeze half 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 on the day. 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.