Sometimes I forget the rest of the world uses recipes. I don’t mean that in a snobby way; I probably should use them more often but I’m usually to lazy to look one up and/or end up changing it to an entirely different thing altogether. This tomato sauce for example is one of those recipes. It’s my standard go-to and I’ve never thought to write it down.
I’ve looked at many other tomato/marinara sauce recipes, only to go back to this one – which is a trial-and-error-medly of previous attempts. It’s the kind of sauce that everyone uses, whether or not they make it from scratch, it’s an essential to your repertoire. If you have a favourite tomato sauce recipe, chances are it’s probably similar to mine. I like this one because, you usually have all of the ingredients (no mirepox here), it’s pretty easy and super versatile. It may not be as fast as opening a bottle, but you control the salt, sugar and any other funny business you may find in the canned stuff.
This sauce is perfectly fine on it’s own but let it be a base for flavours and personalization. Instead of oil, use bacon or panchetta. Add fresh basil or parsley at the end, add more wine or chill flakes; the possibilities are virtually endless. It makes quite a bit so you can even use it for a few different meals. Spaghetti sauce, pizza sauce, chicken parmesan-this is such a great staple to have!
Basic Tomato Sauce
- 1 tablespoon olive oil
- 2 medium white onions, finely diced
- 2 garlic cloves, finely diced or crushed
- 1 cup red wine
- 1 cup water
- two 28oz cans tomatoes (whole or pureed)
- one 5.5 oz can tomato paste
- 1 tablespoon sugar
- salt + pepper to taste
- In a large pot, heat olive oil on medium low heat. Add diced onions and garlic (I use a press). Cook until soft, about 7-10 minutes.
- Add wine. Bring to boil on medium-high until almost reduced, about 10 minutes.
- Add tomatoes, tomato paste, water, salt, pepper and sugar. Simmer over medium-low heat until reduced, 45-60 minutes (depending on how thick you want it.)