I started making this tomato sauce earlier this year when I wanted something lighter and brighter than traditional jarred tomato sauce for homemade gnocchi. Since then I haven’t looked back. Don’t get me wrong, there are great jarred tomato sauces out there, but if I have time I’ll make this instead.
It helps that this only takes a handful of ingredients, all of which I tend to keep on hand. The recipe might look familiar because I’ve used it multiple times before, like in my eggplant rollatini and zucchini ricotta roll-ups. Because I use it so much I thought it deserved its own place on the blog. I hope you like it as much as I do!
Simple Tomato Sauce:
- 1 28 ounce can whole peeled tomatoes, I like San Marzano
- 1/2 medium onion, grated
- 1 large garlic clove, grated
- 1 tablespoon olive oil
- 1/4 teaspoon dried Italian seasoning
- Salt and Pepper
- 1/4 teaspoon red pepper flakes, optional
Method:
In a medium skillet over medium-low heat, add olive oil and grated onion. Season with a sprinkle of salt and a few cracks of pepper. Stir and cook for about 5 minutes, until you can smell the onion. Add the grated garlic and the red pepper flakes if using. Stir and cook for another minute. Add the tomatoes and their liquid to the skillet. Remove any tomato skin that may remain and the steam area. Add the dried Italian seasoning and season generously with salt and pepper. Stir and crush the tomatoes with the back of your spoon. Let simmer for about 20 – 25 minutes stirring occasionally, or until the sauce has slightly thickened. Turn off the heat and use as desired.
Enjoy!
This sauce should keep in the fridge for about 5 days.
It might sound weird to add grated onion, but believe me it’s perfect in this recipe. My mom used to grate onion all the time when I was growing up and I still use the technique in many of my recipes. It adds onion flavor without being overpowering. Thanks, Mom!
Here are some ways I’ve used this sauce:
