Simple Tomato Sauce
Updated July 24, 2025
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¼cup extra-virgin olive oil
- 4garlic cloves, thinly sliced
- ¼teaspoon red chile flakes (optional)
- 2(28-ounce) cans whole or diced plum tomatoes
- 2sprigs basil or 1 bay leaf
- ½teaspoon kosher salt, or to taste
- ¼teaspoon black pepper
Nutritional analysis per serving (10 servings)
79 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 102 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a large, straight-sided skillet over medium heat, warm the oil. Add garlic and cook until just lightly golden. Add chile flakes if desired and cook 30 seconds.
- Step 2
Stir in tomatoes and juices, basil or bay leaf, and salt and pepper.
- Step 3
Bring sauce to a simmer and cook until sauce is thick and tomatoes have mostly fallen apart, about 30 to 40 minutes. Adjust heat as needed to keep at a steady simmer. If using whole plum tomatoes, mash them up with the back of a wooden spoon or a potato masher to help them break down. Remove sauce from heat and discard basil or bay leaf.
Private Notes
Comments
If you'd like elevate a bit little without over-complicating, I would add any of the following : saute some diced onion and a diced red bell pepper, a cup (give or take) of red wine (maybe cab sav or Chianti if you want to keep it Italian) (reduced before you add the tomatoes), a table spoon or two of sugar, and/or a teaspoon or two of balsamic vinegar. I usually blend with an immersion blender for a smooth sauce, just make sure you remove the bay leaf beforehand. Deliciouso!
Even tastier and simpler throw all the ingredients into a roasting pan drizzle the olive oil and salt/pepper over the top and put in 375 degree oven for 40 minutes. Just use an immersion blender to create the consistency of the sauce you desire.
This recipe should be the definition of "simple". I added both basil AND bay leaf... call me crazy. I used canned crushed tomatoes as opposed to whole/diced as I find the consistency to be hardier + more flavorful..
I made this but added a bit, 1/2 cup of Cabernet Sauvignon, reduced, a medium sized shallot, and a tablespoon of sugar. The result was tasty, but I think it needs to cook down a bit longer than 40 minutes. I would go an hour. It was good but a bit watery. I did simmer with lid on the pan, but vented. Would make again.
I always use less olive oil, some diced vidalia onion and add some unsalted fresh butter (about a tablespoon). Also a small splash of wine (marsala or red). On the spice side, I add a little dried oregano and fresh Italian parsley. It's always a winner in my house (with some freshly grated Parm-Reggiano and al dente pasta).
I like to add a generous squirt of anchovy paste to deepen the flavor and add more umami. If your sauce is too acidic, try a teaspoon or two of maple syrup.