By Carmel Karni — See the recipe
Simple Tomato Sauce
This is one of my most-used recipes. It's great to have on hand in the fridge because it is so versatile and far surpasses any store-bought sauce. It's so easy, you'll never go back! I've also included some ideas for variations below.
I make two versions. One with onions for when I add meat or other veggies to the sauce and the other with just garlic for pizza sauce. We love either version served over spaghetti with plenty of grated parmesan.
Tomato Sauce
Ingredients
- 3 TBS olive oil
- One smallish onion, diced small (optional)*
- 5 garlic cloves, sliced thin
- A pinch of pepper flakes (or to taste)
- 1 28 oz can crushed tomatoes
- A hefty pinch of oregano or one basil branch
- Salt
Instructions for Option One: With Onion
Heat a large, shallow pan over medium heat, add the olive oil and the onion (if using) saute for a few minutes until translucent. Add the pepper flakes and garlic. Saute for a few seconds, then add the can of tomatoes. Put about a half a cup of water into the can, swish around to incorporate any remaining tomato, and pour into the pan. Add oregano or basil (the whole branch, as is) season with salt. Let cook over high heat for about 10-15 minutes. Taste. Add more seasoning if you want.
Instructions for Option Two: With Garlic
Put the garlic and olive oil in a cold pan, heat the pan over medium heat. Once the garlic just begins to sizzle, add the can of tomatoes and proceed as you would with the onion version.
Variations and ideas
- Cream sauce: Use onion version. Replace olive oil with butter and add about ¼ -⅓ cup cream at the end
- Sausage/meat sauce/plant based meat: Use onion sauce. Add ground beef, bulk or cut up Italian, fennel or other sausage, or plant based meat. After you sauté the onions. Break up the meat and sauté until browned. Proceed with the sauce as written above. Cook for 30 minutes for the flavors to really come together. Serve with loads of parmesan cheese.
- Greek style: Use onion sauce. Add 1 cup cut olives, a few ounces of cut up feta and parsley at the end. Some oven roasted, sliced zucchini is a nice addition.
- Puttanesca: Start with oil, 3-4 anchovy fillets and the garlic, increase pepper flakes to 2-3 pinches, break the anchovies up, then add onions, followed by the tomatoes. Add a cup of cut black olives, 4 TBS capers and lots of parsley at the end.
- Mini Pizza: Use sauce to make pizza bagels for a filling snack. I like to hollow out the bagel, fill with sauce and mozzarella cheese, add any topping and toast in a toaster oven for a few minutes.
