As a kid I remember seeing commercials on TV for tomato sauce (remember this one?) and wanting to believe that it could be good. I’d go to friend’s houses for dinner and get served tomato sauce from a jar and I’d realize that it wasn’t “in there”.
Of course, my mom will pipe in here, no doubt, and remind me that as a kid I didn’t eat tomato sauce at all. I insisted on having my pasta separated out from the rest with just butter and Parmesan cheese on it. And this is true. I did this until I was shockingly old… like high school… but not one of you can honestly tell me that pasta with butter and cheese isn’t sublimely good so I choose to consider this argument irrelevant.
Anyway… once I did start eating sauce I couldn’t stand any other than my own (or my dad’s when he didn’t put too much pepper in it). I’ve branched out a bit, but when it comes to a standard go to sauce, in my opinion this one is the best.
Best of all it’s both so simple and easy it’s nearly impossible to mess up. I timed myself today and it took only 11 minutes start to finish. More time than it takes to open a jar, yes, but not by much. And it’s worth it, because, it IS in there.
Basic Tomato Sauce
*note: you’re going to wonder why there are two different types of canned tomatoes and why I have you puree the whole tomatoes. You’re going to think to yourself, “Why aren’t I just buying two cans of crushed tomatoes?” It’s about texture and consistency. This is the best way to make the sauce not too thin and not too thick.
2 tbsp olive oil
2 large cloves garlic, minced
1 28 oz can of crushed tomatoes
1 35 oz can of peeled plum tomatoes
1 tsp salt
1/4 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried basil
1/2 tsp dried parsley
1/2 tsp dried oregano
Open the can of peeled plum tomatoes and puree them in your blender. Open the can of crushed tomatoes and put it and the blender of pureed tomatoes next to the stove top. In a heavy bottomed soup pot heat the oil over medium heat. When hot, but not smoking, add in the minced garlic. Stir consistently to make sure the garlic does not burn. When the smallest pieces of garlic start to get slightly brown quickly pour in all the tomatoes.
Stir to combine and then add the salt, pepper, onion powder, garlic powder, dried basil, dried parsley, and dried oregano. Stir to combine.
If you plan to use the sauce immediately leave the heat level on medium and put on the lid. Boil your pasta and serve.
If you plan to use your sauce in a few hours, put the lid on the pot, move the pot to the least powerful burner on the stove, and set the burner to low. Every 30 minutes or so stir the sauce, making sure to scrape the bottom of the pot and then return the lid to the pot.
If you are planning to use the sauce later in the week, or have extra sauce get yourself some mason jars and fill them most of the way with sauce, leaving room at the top. Cool to room temperature, put on the tops and refrigerate or freeze.