Quick Tomato Sauce

Keep this Quick Tomato Sauce in your back pocket for lazy days and last-minute dinners. The recipe is simple to prepare and tastes great after a short simmer time (just 15 minutes). Spoon it over pasta, meatballs, or your favorite Italian recipes.

Recipe ingredients

Ingredient notes

• Sugar: This is an optional sauce ingredient; I prefer just 1 teaspoon to balance out the acidity in the canned tomatoes. Sweeten to taste or feel free to omit.

Step-by-step instructions

1. In a medium saucepan over medium-high heat, heat oil until shimmering. Add garlic cloves and sauté until browned, stirring occasionally to prevent scorching, about 3 to 4 minutes. Remove garlic and discard.

2. Stir in crushed tomatoes, diced tomatoes, sugar (if using), basil, oregano, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Reduce heat to medium and simmer uncovered until flavors have blended, about 10 minutes. Keep warm over low-heat until serving time, or cool completely and store covered in the refrigerator.

Recipe tips and variations

• Yield: This recipe makes 4 cups (1 quart) sauce.
• Storage: Store leftovers covered in the refrigerator for up to 4 days.
• Make ahead: The sauce can be made, cooled, covered, and refrigerated up to 3 days in advance.
• Freezer: Cool the finished sauce, then pack into freezer-safe containers (I like to use glass Mason jars; leave a half-inch of head space for expansion), and freeze for up to 3 months.
• Blender: For a smooth sauce, process in batches in a blender (or use an immersion blender). Ideal for dipping appetizers like mozzarella sticks or pizza bites.
• Creamy: Add heavy cream to taste (start with ¼ cup and see if you want more).
• Spicy: Stir in red chili flakes to taste with the other spices.
• Buttery: Add 1 or 2 tablespoons butter to the sauce for a rich, buttery taste.

Spaghetti and Meatballs

This classic Spaghetti and Meatballs recipe is a hearty and comforting family dinner idea. One bite of this Italian-American dinner recipe will transport you to a Midwestern red sauce restaurant.

1 hour

View Recipe

Put your tomato sauce to work

Italian Recipes

Baked Ziti

Italian Recipes

The Best Make Ahead Lasagna

Italian Recipes

Eggplant Parmesan

Italian Recipes

Chicken Parmesan Meatballs

Quick Tomato Sauce

Keep this Quick Tomato Sauce in your back pocket for lazy days and last-minute dinners. The recipe is simple to prepare and tastes great after a short simmer time (just 15 minutes).

5 from 1 vote

ReviewPrint

Cook Time 15 mins

Total Time 15 mins

Servings 8 servings (½ cup each)

Course Main Course

Cuisine American, Italian

Calories 51

Ingredients 

US CustomaryMetric

• ▢ 3 tablespoons olive oil
• ▢ 3 cloves garlic peeled and smashed
• ▢ 1 (28 ounce) can crushed tomatoes
• ▢ 1 (14.5 ounce) can diced tomatoes undrained
• ▢ 1 teaspoon granulated sugar (see note 1)
• ▢ 1/2 teaspoon dried basil
• ▢ 1/2 teaspoon dried oregano
• ▢ Salt and freshly ground black pepper

Instructions 

• In a medium saucepan over medium-high heat, heat oil until shimmering. Add garlic cloves and sauté until browned, stirring occasionally to prevent scorching, about 3 to 4 minutes. Remove garlic and discard.
• Stir in crushed tomatoes, diced tomatoes, sugar (if using), basil, oregano, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Reduce heat to medium and simmer uncovered until flavors have blended, about 10 minutes.
• Keep warm over low-heat until serving time, or cool completely and store covered in the refrigerator.

Notes

1. Sugar: This is an optional sauce ingredient; I prefer just 1 teaspoon to balance out the acidity in the canned tomatoes. Sweeten to taste or feel free to omit.
2. Yield: This recipe makes 4 cups (1 quart) sauce.
3. Storage: Store leftovers covered in the refrigerator for up to 4 days.
4. Make ahead: The sauce can be made, cooled, covered, and refrigerated up to 3 days in advance.
5. Freezer: Cool the finished sauce, then pack into freezer-safe containers (I like to use glass Mason jars; leave a half-inch of head space for expansion), and freeze for up to 3 months.
6. Blender: For a smooth sauce, process in batches in a blender (or use an immersion blender).
7. Creamy: Add heavy cream to taste (start with ¼ cup and see if you want more).
8. Spicy: Stir in red chili flakes to taste with the other spices.
9. Buttery: Add 1 or 2 tablespoons butter to the sauce for a rich, buttery taste.

Nutrition

Calories: 51kcalCarbohydrates: 1gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 1mgPotassium: 8mgFiber: 1gSugar: 1gVitamin A: 3IUVitamin C: 1mgCalcium: 6mgIron: 1mg

Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!