Long gone are the days that I reach for a jar of pre-made tomato sauce for a rushed weekday meal. I now reach for a can of crushed tomatoes. They’re the perfect base for my quick tomato sauce and require little effort to be transformed into a complex tomato sauce anyone would be happy to have on their pasta. (Or pizza)
Keep a Lid On it…
I have nothing against pre made pasta sauces. There are some darn good ones there. However, in just an over all attempt to stop buying pre made foods, tomato sauce for pasta seemed like a staple needing a homemade-makeover.
If it were any simpler…well I don’t know what because it’s ridiculously simple and easy to throw together. Olive oil, onions, mushrooms, garlic, oregano, basil. Boom. Homemade tomato sauce. Oh and crushed tomatoes.
Seriously though, after making this, the comment was made while eating dinner that this sauce could be served in an upscale Italian restaurant.
Just a Little Crush
Be sure to use the best quality crushed tomatoes you can find. I recommend Furmano’s in the yellow can. Also, try to use the fresh basil. I feel that basil is major player in all things Italian. Italian food just isn’t the same without it. Don’t skimp on the garlic, oregano, or olive oil either. These are all key ingredients to building the “simmered for hours” flavor.
What’s better is you could even make this ahead of time and freeze it! Why not make a couple batches and have on hand? This way, all you have to do is stick in the fridge the day before or set it out earlier on the day, and dinner is half done! Heat and serve baby!
Feel free to add any goodies to this sauce. My wife and I like to throw in all kinds of veggies like mushrooms, peppers and even broccoli if we’re feeling like adding more substance to the sauce. It’s still very hard to beat the classic tomato with loads of olive oil and garlic. Mmmmm…
When I made this for the post, I served it with my Zucchini Parmesan. Check that out here: Zucchini Parmesan. It’s seriously one of my favorite dishes now. It’s ridiculously easy and tastes like it was prepared by a professional chef.
- 1 28 oz can crushed tomatoes
- 4 cloves of garlic, minced
- 1/2 medium onion, diced small
- 3-4 cremini or “baby bella” mushrooms, diced small
- 1 tsp Worcestershire, or more to taste
- 1 tbsp oregano
- 1/4 cup fresh minced basil or heaping tbsp of dried
- plenty of olive oil
- salt and pepper
- In a medium saucepan over medium-high heat, heat enough olive oil to cover the bottom of the pan until it just starts to smoke, about 2 minutes.
- Add onion, mushroom, oregano, a hefty pinch of salt and saute for 5-7 minutes or until onions begin to brown and the mushrooms have released their liquid and reduced in size. Add garlic and saute for another minute.
- Stir in the can of tomatoes and Worcestershire. Heat until it starts to bubble, then lower the heat to medium-low to low (until barely simmering) and simmer for 10-15 minutes.
- To finish, add in a tablespoon of olive oil and the basil. Stir well to combine. Taste the sauce for seasonings and adjust as needed. Serve over favorite pasta or on pizza.