Contrary to the popular misconception, the tomato is not a vegetable but a fruit. I consider tomato sauce a pantry staple — countless recipes call for tomato sauce. Having an arsenal at-the-ready makes cooking dinner a snap and the variations allow you to keep your meals interesting with just a few additions (see Notes, below). I usually make a big batch at a time and keep some in my fridge for the week. The rest goes into freezer-safe containers for up to six months. Your grandmother may have spent all day cooking her famous sauce and I’m sure it was delicious, but if you don’t have all day to spare, this quick iteration is pretty darn good, in a fraction of the time.
Recipe by Vanessa Seder on September 18, 2024
Ingredients
2 cloves garlic, chopped
1/4 cup olive oil
1 (28-ounce) can crushed tomatoes (my favorite brands are La Valle or Jovial)
2 tsps dried Italian herbs
1 Tbsp sugar
Sea salt
Pinch of crushed red pepper flakes, if desired
Variations, see below
6 Tbsps heavy cream
1/2 cup finely grated Parmigiano Reggiano
1/4 cup chopped fresh basil
3/4 cup coarsely chopped pitted Kalamata olives
2 tsps anchovy paste
1 Tbsp capers
1/2 cup chopped roasted red pepper
1 chopped fresh Fresno or red jalapeno chili pepper
1/4 cup chopped fresh flat leaf parsley
1 1/2 cups chopped fresh tomatoes
1/2 cup mixed chopped fresh herbs such as, oregano, parsley, rosemary, thyme, and basil
1 finely chopped garlic clove
Steps
Combine the garlic and olive oil in a medium saucepan and place over medium-low heat. Let cook, stirring occasionally until the garlic just begins to soften and the oil is fragrant, about 4 minutes.
Carefully stir in the tomatoes, dried herbs, and sugar. Raise heat to medium, stir, and bring to a simmer. Continue to cook, stirring constantly until flavors develop and the sauce thickens slightly, about 20 minutes.
Stir in salt to taste. Add the crushed red pepper, if desired. If you are using one of the Variations below, stir in the extra ingredients listed. Use immediately or store in the refrigerator in an airtight container for up to 1 week, or freeze for up to 6 months.
