Making Batch Sauces for the Week
A reliable sauce is the difference between a panicked weeknight and a composed meal. By keeping a master tomato or vegetable base on hand, you transform a handful of pantry staples into a finished dinner in ten minutes.
Control the moisture, keep the flavor.
Use a heavy-bottomed pot to prevent scorching at the edges. Prepare your containers before you start; cooling the sauce in shallow pans speeds up storage safety.
- Large dutch oven or wide-bottomed stainless steel pot
- Immersion blender
- Wide-mouth glass jars or freezer-safe silicone bags
- Wooden spoon
What goes in.
- 5 lbRoma tomatoes, halved
- 2large yellow onions, finely diced
- 6 clovesgarlic, smashed
- 1/4 cupolive oil
- 1 tspdried oregano
- to tastekosher salt
Evaporation is flavor concentration
Cook the sauce uncovered on medium-low heat. You are looking for the moment the sauce pulls away from the sides of the pot and leaves a clean trail when you run a spoon through the bottom.
The method.
Sweat the aromatics
Heat olive oil in your pot over medium heat. Add onions and a pinch of salt. Cook until they turn translucent and start to catch a golden color on the edges.
Build the base
Add the tomatoes and garlic. Increase the heat briefly to bring to a simmer, then drop to medium-low. Use the back of your spoon to crush the tomatoes as they soften.
Simmer down
Let the mixture cook uncovered for at least 60 minutes. Stir every ten minutes to ensure the bottom isn't catching. The color will shift from bright red to a deep, dark orange.
Refine the texture
Use an immersion blender to reach your desired consistency—keep it rustic with a few pulses, or go completely smooth for a refined finish.
Season and chill
Taste before adding final salt. Remove from heat and spread into a shallow tray if cooling quickly for the freezer, or transfer directly into jars for the fridge.
Other turns to take.
Roasted Vegetable
Toss onions, bell peppers, and garlic in olive oil and roast at 400°F until charred before simmering.
Umami Bomb
Add two tablespoons of tomato paste during the sweating stage and cook until it turns a deep rust color.
When it doesn't go to plan.
Always leave one inch of headspace at the top of your freezer containers to allow for expansion.
Label your containers with the date; this sauce holds its character for up to three months in the freezer.
If the sauce tastes too acidic, add a small pinch of sugar or a knob of butter at the very end to round it out.
The ones that keep coming up.
Can I use frozen tomatoes?
Yes, but they will release more water than fresh ones, so expect an extra 20 minutes of simmering time.
Why shouldn't I add herbs at the start?
Dried herbs need time, but fresh herbs like basil will lose their brightness if boiled for an hour. Stir fresh herbs in after you take the pot off the heat.
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