The sauce I’m about to share contains very few ingredients. It can be cooked in the same amount of time that you heat water and boil pasta in. Plus it’s made with fresh ingredients, so you’ll know exactly what you’re eating.
Fresh and Healthy
This recipe is not like anything you will get from a can or jar which are often very heavy and acidic. It is much closer to true, homemade Italian tomato sauce, but cooked more quickly. The taste is fresh and light, and contains all the flavour of the tomatoes you are using. So make sure to use fresh, ripe tomatoes for this sauce.
Since it is made from scratch, you can control the levels of salt, sugar and fat the finished product will contain. This recipe is perfect for nights when you want something healthy and satiating that the kids will enjoy.
NOTE: In order to save time I do not usually use precise measurements in my recipes. I do not think there is any one right or wrong way to do things when cooking.
In the spirit of keeping this recipe fast and simple, I do not bother to peel the skins from the tomatoes, but if you would like to, simply score an X in the top of the tomatoes with a sharp knife. Add to boiling water for a minute. Then immediately plunge into ice cold water. The skins should easily peel or slide off.
Quick & Easy Homemade Tomato Sauce Recipe
- roma tomatoes diced small or pulsed in food processor (2 per person)
- broth (read my Broth In a Pinch post)
- olive oil
- garlic minced (1 clove per person)
- sugar to taste
- chopped fresh basil, salt, peperoncino (red chili flakes) to taste
- Heat oil in saucepan on medium heat.
- Add garlic and peperoncino. Saute for 1 minute.
- Add tomatoes and spices.
- Use broth for flavour and to keep from getting to dry/sticking.
- Simmer until tomatoes are cooked through and soft.
- Add sugar to taste.
Use immersion blender for a smoother sauce.
Pour over cooked pasta. Toss to coat.
This sauce can be ready in 15 minutes, but you can cook it for much longer. Add a small amount of broth for an extra punch of flavour and to keep the tomatoes from drying out and sticking. If you don’t have broth, you can use water. If you find you have to cook it longer than 15 minutes, you are likely using a large amount of tomatoes. Cook uncovered, at a higher temperature, and in a wider, shallower pan (like a deep frying pan) for faster evaporation.
You can customize this recipe any way you want by adding your favourite foods and flavours. This may affect the cooking and preparation time. Here are some ideas:
- onions, shallots, add before garlic
- raw meat – add at the beginning with the garlic
- your favourite vegetables – peppers, zucchini, etc. – add before tomatoes
- omit tomatoes and use bell peppers, or roasted peppers for a pepper sauce
- wine – add to tomatoes
- balsamic vinegar, red wine vinegar – add to tomatoes
- your favourite herbs and spices – add to tomatoes
- cooked meat – add after tomatoes
- spinach – add to sauce near end
- grated cheeses – add to sauce near end
- more sugar – use more sugar and chili flakes for a sweet & spicy sauce (good bell peppers)
- parmesan cheese, romano cheese – sprinkle on top of pasta or add to sauce near the end
What’s in your favourite tomato sauce?
Let me know in the comments.