Pasta Sauce is a fast way to make pasta taste good. You can cook it at home with fresh things and it is ready quick on the stove. Most people use tomatoes because they give that nice tangy taste we all like. Add some garlic onion and herbs and you have sauce for spaghetti fettuccine or even to dip bread in. It is great for normal week days or when friends come over. I like to put extra veggies in to make it more filling. This recipe is a simple tomato one you can change with what you have. It is yummy with cheese on top or in baked dishes. When you make it yourself you choose how much salt and spice you want. A big batch stays good in the fridge few days. It is easy fun and tastes way better than jar sauce. The kitchen smells so good when it cooks you know.
Ingredients
| Ingredient | For 0.5 kg tomatoes | For 1 kg tomatoes | For 2 kg tomatoes |
|---|---|---|---|
| Tomatoes (fresh or canned, chopped) | 0.5 kg | 1 kg | 2 kg |
| Onion (finely chopped) | 1 small | 1 medium | 2 medium |
| Garlic cloves (minced) | 2 | 3 | 6 |
| Olive oil | 1 tablespoon | 2 tablespoons | 4 tablespoons |
| Fresh basil leaves (chopped) | 5 to 6 | 10 to 12 | 20 to 24 |
| Dried oregano | 0.5 teaspoon | 1 teaspoon | 2 teaspoons |
| Salt | 0.5 teaspoon | 1 teaspoon | 2 teaspoons |
| Black pepper (ground) | 0.25 teaspoon | 0.5 teaspoon | 1 teaspoon |
| Carrot (finely chopped, optional for sweetness) | 0.5 small | 1 small | 2 small |
| Celery stalk (finely chopped, optional) | 0.5 | 1 | 2 |
| Red pepper flakes (optional for heat) | Pinch | 0.25 teaspoon | 0.5 teaspoon |
How to Make
- Warm some olive oil in a big pot on medium flame.
- Add chopped onion and saute until soft about five minutes.
- Add the chopped garlic and let it cook about a minute till it smells amazing.
- Toss in the chopped carrot and celery if you have them and cook for three minutes until they start to get soft.
- Pour in chopped tomatoes with their juice.
- Sprinkle oregano salt pepper and red pepper flakes if you want some spice.
- Let it come to a soft bubble then turn the heat down low.
- Simmer uncovered for twenty to thirty minutes stirring now and then.
- Taste and adjust seasoning as needed.
- Remove from heat and stir in chopped basil.
- Blend with an immersion blender if you prefer smooth texture or leave chunky.
- Let cool a bit before serving over pasta.
Tips
- Peel tomatoes first by blanching them in hot water for easier chopping some people skip this but it makes the sauce smoother.
- Use fresh herbs at the end to keep their flavor bright dried ones work fine earlier in cooking.
- Simmer longer for thicker sauce maybe up to an hour if you have time it deepens the taste.
- Store leftovers in airtight jars in the fridge for up to four days or freeze portions for later.
- Pair with grated parmesan on top for extra richness or add cooked meat for a heartier version.
- Start with less salt and add more later since tomatoes can vary in flavor.
- I usually make a double batch because it reheats well for quick meals.
- Serve hot over al dente pasta and toss right away so the sauce sticks better.
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