This Quick Tomato Sauce will be your go to sauce for topping pasta, making Parmesans, coating meatballs, and anything else you want to make spectacular. It’s quick, simple, and absolutely delicious!
I never understood why people made such a big deal about making a spaghetti sauce. If you need to make something quick for dinner that takes less than 30 minutes then this is the sauce to make. This is a quick sauce but it is also tasty and you know everything that is going into it because it is being made by YOU.
I usually make this on Wednesdays probably because it was ingrained in my head that Wednesdays are spaghetti days. And now that I have a family of my own, Wednesdays seem to be the busiest day so this quick meal makes it simple.
This sauce is also very versatile because it can be used for chicken, veal, or eggplant Parmesan, stuffed peppers, stuffed shells, and manicotti, just to name a few. This isn’t a fancy sauce. No meats or extras. That will be a different post in the future. I just wanted to show that making a delicious tomato sauce doesn’t have to be a daunting task.
When I would stop by and visit my uncle Tony and aunt Julia without much notice, they would whip up this sauce and serve it with pasta. “Sit down! I make some pasta, no problem! We eat then we talk!” I had to put exclamations after those sentences because every time we talked in that house it was loud! My uncle Tony would also add garlic powder to the sauce because he said it added more flavor and he was right. And when I say powder I mean granulated garlic powder not that super fine powdery stuff. I know some of you reading this might think that using garlic powder in a sauce is wrong. It isn’t. It’s okay, trust me or just try it and see for yourself.
Sauté the onions over medium heat until they are translucent and just start to turn color. This is what takes the longest to do in this recipe but it is important. You don’t want the onions crunchy or noticeable in this sauce. They should melt away. Next, add in the minced garlic and cook for about 2 minutes. You should start to smell that awesome aroma that garlic emits when it is being cooked. Far different from the aroma when garlic gets burned so be careful here. Just when you smell the garlic is when you can stir in the salt, pepper, sugar, and garlic powder.
Add in the crushed peeled tomatoes to the onion mixture. Stir it carefully and let cook for about ten minutes.
Now you can either chop up those basil leaves or just tear them up and throw them in. I tore them up here. Didn’t want to get my cutting board green with envy.
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- ¼ cup extra virgin olive oil
- 1 medium onion, finely chopped ~ ½ cup
- 3 medium garlic cloves, minced
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- ½ teaspoon pepper
- 1 28 ounce can ground peeled tomatoes
- 6 to 8 basil leaves
- In a large skillet over medium heat, sauté the onions in the olive oil for about 10 minutes.
- Add in the garlic and cook for a minute or two being careful not to brown.
- Stir in the salt, garlic powder, sugar, and pepper.
- Then slowly add in the crushed tomatoes.
- Cook for about ten minutes stirring occasionally.
- Tear up the basil leaves and add to sauce. Stir it up and simmer for another ten minutes.
- Serve with pasta or as a sauce topping for whatever pleases you.