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An overhead shot of homemade tomato sauce in a quart container.

Quick Homemade Tomato Sauce (Canned Tomatoes)


  • Author: Alexandra Stafford
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 1 quart
  • Diet: Vegetarian

Description

This recipe has been adapted from this favorite Marcella Hazan recipe (not the famous 3-ingredient recipe.)

Notes:

  • These are a few brands of canned tomatoes I really like: La Valle, Mutti, DiNapoli, and Cento.
  • To make a vodka variation, use vodka in place of the white wine, and purée the sauce with 1/2 cup of cream at the end.
  • Freeze the sauce for up to 3 months. I love these deli containers for storing sauces and dressings.  

Ingredients

  • 1/4 cup olive oil
  • 2 cups finely chopped white or yellow onion
  • 3 cloves garlic, minced
  • kosher salt
  • Pinch crushed chili flakes
  • 1/2 cup white wine
  • 1 28-oz can of peeled whole San Marzano tomatoes, see notes above
  • 1/2 cup (packed) fresh basil (about 1/2 ounce)

Instructions

  1. In a medium pot, combine the oil, onions, and garlic. Add a pinch of salt. Turn the heat to high. As soon as the onions and garlic begin simmering, give them a stir, turn the heat to low, and cover the pot. Cook for 10 minutes.
  2. Uncover the pot, add a pinch of crushed red pepper flakes, stir once or twice, raise the heat to high; then add the wine. Let it simmer for 2 to 3 minutes or until the alcohol smell dissipates.
  3. Add the tomatoes. Using scissors, snip the tomatoes into smaller pieces. Season with a generous pinch of salt, and cook at a gentle simmer for 15 minutes.
  4. Transfer the sauce to a blender or food processor. Add the basil. Purée until smooth. Taste and adjust with more salt if necessary. (Alternatively use an immersion blender to purée)

 

  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Italian, American

Keywords: quick, tomato, basil, sauce, canned