Homemade tomato sauce for pasta: a simple cooked base
Homemade tomato sauce is more dependable when the onion is softened before tomatoes are added. A gentle uncovered simmer then reduces water while retaining enough liquid to coat pasta.
This makes roughly four pasta-sauce portions. It is a fresh cooked sauce for immediate use or chilled storage, not a shelf-stable canning recipe.
Tomato products vary in sweetness and acidity; do not add large amounts of sugar automatically. A longer simmer changes concentration, not just flavor.
Cool leftovers promptly in shallow containers and refrigerate or freeze. Filling a hot jar and closing its lid does not turn this onion-and-oil sauce into a validated canning product. Use an authoritative tested preservation recipe for that separate task.
Sources and cooking guidance
FoodSafety.gov: safe minimum temperatures for cooked meat, poultry and egg dishes.
- Calories
- —
- Protein
- —
- Fat
- —
- Carbs
- —
| Cooking time | — |
|---|---|
| Time in the kitchen | — |
| Difficulty | — |
| Spiciness | — |
| Cuisine | — |
| Allergens | — |
Ingredients
4 servings
Step 1
Peel and finely dice onion and garlic. Warm oil in a saucepan and soften onion over medium-low heat for 6–8 minutes without scorching.
Step 2
Add garlic for 30 seconds, then tomatoes and oregano. Rinse the cans with a small splash of water and add only enough to collect remaining tomato.
Step 3
Bring to a gentle simmer. Cook uncovered 25–35 minutes, stirring regularly, until the sauce lightly coats a spoon. Reduce heat if it spits strongly.
Step 4
Taste and season with salt and pepper. Blend if a smooth sauce is wanted, taking appropriate precautions with hot liquid. Combine with cooked pasta and loosen with a little pasta water as needed.
Comments