Red Sauce Recipe
The ‘Super Simple’ Red Sauce Recipe
Confession: We consume a lot of pasta in our household.
Without fail, we have pasta every Sunday night (I’m married to an Italian-American, enough said). We also have it usually at least one night during the week. And if I’m going to be honest, my kids wouldn’t be upset if I served it every night.
Pasta definitely has its’ benefits. Not only is it quick to make and universally liked by picky kids, but it is the perfect vehicle for proteins, veggies, and creative sauces.
While I try to vary the sauces I use, my family definitely prefers my Super Simple Red Sauce. It comes together in about 20 minutes on the stove, making it perfect for a Sunday evening dinner.
Good tomatoes are the key to a good sauce. I recommend using whole peeled San Marzano tomatoes if you can. Muir Glen is one of my favorite brands, and is stocked in most supermarkets.
Serve your sauced-up pasta with my 20 Minute Meatballs for the perfect Sunday night dinner!
‘Super Simple’ Red Sauce
Notes
This recipe can be increased if you want to make a larger batch. When adjusting the recipe, I recommend the following ratio:
1 28 oz can of tomatoes : 1 clove garlic : ½ teaspoon salt
Ingredients
- 2 cans (28 oz each) of whole tomatoes, preferably San Marzano
- 2 cloves of garlic, minced finely
- 1 teaspoon Kosher salt
- Optional – fresh basil leaves, still on stem
- Olive oil (about 2 – 3 tbsp)
Instructions
- Puree tomatoes in blender until smooth. Set aside.
- In large stockpot, pour olive oil. Set heat to medium.
- Add garlic to warm oil. Sautee garlic until fragrant, about 2-3 minutes.
- Add blended tomatoes. Add salt.
- Bring sauce to boil over medium heat, stirring occasionally.
- Add basil leaves, still on stems.
- Boil sauce for about 10 minutes until reduced by half. I recommend using a splatterguard.
- Remove basil. Taste and adjust salt if needed.
