Ingredients:
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2 tablespoons olive oil
1 medium onion, finely chopped
4 garlic cloves, minced
1 (28 oz) can crushed tomatoes
1 (14 oz) can diced tomatoes (optional for a chunkier texture)
2 tablespoons tomato paste
1 teaspoon sugar (optional, to balance acidity)
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes (optional for heat)
Salt and black pepper, to taste
1/4 cup fresh parsley, chopped (optional)
1/4 cup grated Parmesan cheese (optional, for serving)
Directions:
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Sauté the aromatics: Heat olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook for 4-5 minutes, or until softened. Stir in the garlic and cook for an additional 1-2 minutes, or until fragrant.
Add the tomatoes and tomato paste: Pour in the crushed tomatoes, diced tomatoes (if using), and tomato paste. Stir until well combined.
Season the sauce: Add the sugar (if using), dried basil, oregano, thyme, crushed red pepper flakes (if using), salt, and black pepper. Stir to mix all the seasonings into the sauce.
Simmer: Reduce the heat to low and let the sauce simmer uncovered for 20-30 minutes, stirring occasionally, until it thickens and the flavors meld together.
Adjust and finish: Taste the sauce and adjust the seasoning as needed. Stir in fresh parsley, if using, for added brightness.
Serve: Serve warm over your favorite pasta, topped with grated Parmesan cheese if desired. This sauce can also be used for lasagna, baked ziti, or as a pizza sauce.
Pro Tip: The sauce can be made ahead and stored in the refrigerator for up to 4 days or frozen for up to 3 months.
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