Homemade Pasta Sauce
- PREP 5min
- COOK 45min
- TOTAL 50min
How to make red pasta sauce perfect for spaghetti, chicken parmesan, eggplant parmesan, and lasagna. Make this homemade spaghetti sauce with canned or fresh tomatoes. We typically use canned whole peeled tomatoes, but I have included tips for fresh tomatoes in the tips below. When you use olive oil, this pasta sauce is naturally vegan. For a richer sauce, substitute the olive oil with butter.
You Will Need
1/4 cup (60ml) extra-virgin olive oil
1/2 cup (75g) finely chopped shallot or onion
4 to 6 cloves garlic, minced
1/4 teaspoon Aleppo pepper or crushed red pepper flakes
1 tablespoon Italian seasoning
2 tablespoons (35g) tomato paste
2 (28oz) cans whole peeled tomatoes
1 teaspoon fine sea salt, plus more to taste
1/4 teaspoon fresh ground black pepper
1/2 cup (15g) chopped fresh basil leaves or 1 to 2 tablespoons dried basil
Directions
Heat olive oil in a large, heavy-bottomed saucepan over medium heat. Add the shallot and cook until soft, 3 to 4 minutes.
Stir in the garlic, pepper flakes, Italian seasoning, and tomato paste. Cook for another minute to let the flavor develop.
Pour in your canned tomatoes with their juices. Use a spoon or potato masher to gently break them up for a chunky sauce. Don’t worry about perfect consistency just yet!
Lower the heat so the sauce gently simmers. Stir in the salt and pepper (you can add more later if needed). Let it cook at a low simmer for 20 to 30 minutes or until it reduces by about a third. Taste and adjust the seasoning as it cooks.
Turn off the heat and stir in the fresh basil. We leave our sauce chunky, but you can blend it with a stand or immersion blender for a smoother sauce.
You can use the pasta sauce immediately, store it in the fridge for up to 4 days, or freeze it for up to 3 months.
Adam and Joanne's Tips
- Storing: Homemade pasta sauce lasts in the fridge for up to 4 days and can be frozen for up to 3 months (maybe more). Thaw frozen sauce in the refrigerator overnight. Reheat pasta sauce in a saucepan over medium heat.
- Fresh tomatoes: Swap out the canned tomatoes for 4 to 5 pounds of fresh, ripe tomatoes. While specific varieties are ideal for sauces, any tasty tomato will work. You can peel your tomatoes for a smoother sauce, but it’s optional. To do it, boil a pot of water and prepare an ice bath. Cut a shallow “X” on the bottom of each tomato. Then, boil for 30 to 45 seconds and transfer to an ice bath. You can use a knife or your hands to remove the tomato skins as they cool.
- Seasoning the sauce: If the sauce lacks flavor, add more salt. If it’s too acidic, a pinch of sugar will balance it out. Try a few dashes of fish sauce or minced anchovies for a deep, savory flavor.
- Optional parmesan rind: Add a leftover parmesan rind while the sauce simmers for extra richness. Remember to remove it before serving!
- Thicken the pasta sauce: If your sauce is too thin, make it thicker by placing it over medium-low heat and simmering for 10 to 15 minutes. As the sauce simmers, it will thicken nicely.
- The nutrition facts provided below are estimates.