This quick and easy tomato sauce is the base for two meals: spaghetti marinara and steamed mussels with tomato broth.
We call for canned tomatoes because most of the fresh ones available in the wintertime have a bland flavor and mealy texture.
Sugar will help round out the flavor if your tomatoes are too acidic. You can also add a pinch of red pepper flakes if you like your sauce to have a bit of heat.
The leftover sauce also freezes well for future meals.
• Sauce can be made 5 days ahead and cooled, uncovered, then chilled, covered.
• Sauce can be frozen in an airtight container 3 months.
Recipe information
Total Time
1 1/2 hr
Yield
Makes about 5 cups
Ingredients
Preparation
Step 1
Cook onions and garlic in oil in a 4- to 5-quart heavy saucepan over moderately low heat, stirring, until softened, 6 to 8 minutes.
Step 2
Add tomatoes, including juice, and salt, then simmer gently, uncovered, stirring and mashing tomatoes with a fork occasionally, until sauce is thickened and reduced to about 5 cups, 1 to 1 1/4 hours.
Step 3
If sauce tastes too acidic, add sugar and cook 5 minutes more.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
The Secret Ingredient Your Tomato Sauce May Be Missing
It's a little controversial, but all the most balanced tomato sauces have sugar—sometimes naturally, sometimes not.
