Making a Basic Tomato Sauce
A reliable red sauce shouldn't rely on sugar or thickeners to hide its character. By controlling the evaporation and maintaining a gentle simmer, you transform simple pantry staples into a foundation for pasta, poultry, or eggs.
Start with the best canned tomatoes you can find.
Since the sauce is minimal, the quality of the tomatoes dictates the flavor. Use whole peeled tomatoes—San Marzano varieties offer the most consistent sweetness and texture.
- heavy-bottomed Dutch oven or saucepan
- wooden spoon
- tongs or potato masher
What goes in.
- 28 ozcan whole peeled tomatoes
- 3 tbspextra virgin olive oil
- 1 smallyellow onion, finely diced
- 3 clovesgarlic, thinly sliced
- 1 tspkosher salt
- optionalhandful fresh basil leaves
Control the evaporation
Simmer the sauce uncovered over low heat. As the liquid evaporates, the tomato solids concentrate and the oil will eventually emulsify, creating a glossy, thickened consistency.
The method.
Sauté the aromatics
Heat the olive oil in the pot over medium heat. Add the onion and a pinch of salt. Cook until the onions are translucent and have lost their sharp edge, about 6 to 8 minutes.
Add garlic
Add the sliced garlic and cook for 1 minute until fragrant. Do not let the garlic brown, as it turns bitter quickly.
Crush and simmer
Add the tomatoes with their juices. Use your hands or a masher to break the tomatoes into small chunks. Bring to a gentle bubble, then turn the heat to low.
Reduce
Simmer uncovered for 40 to 45 minutes, stirring occasionally. The sauce is ready when the oil has risen to the surface and the tomatoes have thickened into a deep red paste-like consistency.
Finish
Taste for salt. If you prefer a brighter flavor, add the basil leaves now and let them wilt for a minute before serving.
Other turns to take.
Spicy Arrabbiata
Add one teaspoon of red pepper flakes to the olive oil when you sauté the garlic.
Meat-Heavy
Brown ground beef or pork in the pot before adding the onions to build a foundation of rendered fat.
When it doesn't go to plan.
If the sauce tastes too sharp or metallic, add a small splash of water and keep simmering; sometimes it just needs more time to break down.
If you want a perfectly smooth texture, pass the finished sauce through a food mill or use an immersion blender.
The sauce thickens significantly as it cools. If it becomes too stiff for pasta, stir in a splash of the pasta cooking water.
The ones that keep coming up.
Why use whole peeled tomatoes instead of crushed?
Whole tomatoes are usually processed less and contain fewer additives like calcium chloride, which prevents them from breaking down properly during long simmers.
Should I remove the onion and garlic?
Only if you want a strained, restaurant-style smooth sauce. Otherwise, leaving them in provides texture and depth.
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