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

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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 2 votes

ReviewPin0Print

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

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