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Active Time
15 min
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Total Time
1 1/2 hr
This quick and easy tomato sauce is the base for two meals:spaghetti marinaraandsteamed mussels with tomato broth.
We call for canned tomatoes because most of the fresh ones available in the wintertime have a bland flavor and mealy texture.
Sugar will help round out the flavor if your tomatoes are too acidic. You can also add a pinch of red pepper flakes if you like your sauce to have a bit of heat.
The leftover sauce also freezes well for future meals.
Ingredients
Makes about 5 cups
Step 1
Cook onions and garlic in oil in a 4- to 5-quart heavy saucepan over moderately low heat, stirring, until softened, 6 to 8 minutes.
Step 2
Add tomatoes, including juice, and salt, then simmer gently, uncovered, stirring and mashing tomatoes with a fork occasionally, until sauce is thickened and reduced to about 5 cups, 1 to 1 1/4 hours.
Step 3
If sauce tastes too acidic, add sugar and cook 5 minutes more.
• Sauce can be made 5 days ahead and cooled, uncovered, then chilled, covered.
• Sauce can be frozen in an airtight container 3 months.
Leave a Review
Reviews (24)
Back to TopNope. Onions add sweetness. If it is not balanced by the onions, grate a carrot into the sauce and cook until it softens and is fully incorporated. Sugar ruins a tomato sauce.
stefanyb
6/1/2019
Instead of using sugar I add about a tablespoon, more or less, of balsamic vinegar. Adds some sweetness and balance to the tomatoes. My mother would add a bit of carrot for added sweetness.
gwenharkness
Colorado
3/25/2018
My husband is Italian, he recommends adding a bit of baking soda to take away some of the acid, makes a pretty pink foam when added. Does make the sauce sweeter, and no need to worry about eating sugar!
mloffredo
Crossville, TN
11/11/2017
I use shrerdded carrots for added sweetness. Also, you can't beat some fresh basil in the sauce.
cynicalanddisgusted
9/14/2017
We use home canned tomatoes or sauce. Almost all modern recipes for canning tomatoes call for commercial lemon juice or citric acid to be added to each jar to increase the acidity to safe levels, even when you use a pressure canner. Using some sugar when you use this sauce helps balance the pucker of the lemon juice.
mikecz
Spokane, WA
9/24/2015
良好的基础知识。我喜欢洋葱,草药的德西re (flat leaf parsley and basil). Always always...use the best tomatoes (I can my own or buy jarred tomato sauce). A pinch of sugar to cut the acidity. Red pepper flakes - a pinch is perfect for all unless you want to hit the heat up.
shelove
Toronto ON
9/18/2015
Nice - I used leeks instead of onions, added anchovies mashed up, more sugar and a little vinegar. I enjoy canned 'fire roasted' tomatoes in this.
sandyford
Monterey
12/21/2014
As a wife that works a 12 hour day and then comes home and cooks dinner each night, this sauce is exactly what I need on nights like 'Wednesdays'. Something quick and easy, with great flavor. I start the sauce with no real thought to proportions - i just use the amount of garlic and onion I want for the meal. Once it's simmering, I set it to low and let it stay that way until my husband gets home - he usually works 16 hours days. We're able to eat a home cooked meal, spend time togther and enjoy a great pasta sauce before we fall into bed and do it all over again the next day:) - This isn't a fancy recipe - just a solid sauce that should be main stay of any home cooks repertoire.
ellaskat
New York, NY
9/3/2011
This is a delicious, authentic, easy marinara sauce! You can certainly add to it as a starting base to suit your preferences, but it is great exactly as written. I ended up serving with a little fresh basil on top together with Chicken Marsala (also from epicurious). Dinner was a hit!
Anonymous
Newport Beach, CA
5/17/2011
Fantistic! I used butter as I don't care for the taste of olive oil. The hint of butter in the sauce was yummy! Although this is so simple, I much prefer to jarred sauces. It's definitely in the rotation!
lynnkozle1234
10/14/2010
Followed this recipe to the letter using fresh tomatoes. However it is runny! I like the sause to sit on the pasta. Saved it by using a can of chopped tomatoes which thickened it and used a few leaves of fresh basil. I would not make this again as stated (only my way).
Stavrou
9/6/2010
I used this for eggplant parmesan. I used canned no salt crushed tomatoes, doubled the garlic, added fresh from the garden oregano, parsley, and lots of basil, and added 1/2 cup of vermouth, and finally some red pepper flakes and additional black pepper. With all those additions, this was absolutely scrumptious, as was the eggplant parmesan.
Anonymous
Cleveland, OH
5/28/2008
Great basic sauce. Kids loved it. Agree with reviewer that suggests spicing it up after kids are fed.
Anonymous
Irvine, CA
7/14/2007
I really didn't care for this at all. Very bland.
Anonymous
Frederick,MD
7/29/2006
Solid, basic recipe. Let me suggest adding unsalted butter, not sugar, to cut the acidity if you find it to be an issue. You'll have to play it by ear for how much to add, usually going a tablespoon at a time will work. On another topic, simple additions to consider are bay leaves, cracked pepper, harbs such as oregano and parsley.
Aron
Newtown, PA
5/11/2006
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