How to Make Tomato Sauce

This Italian favorite is very versatile and simple to make. Here are some tips to help you along the way:

Instructions

Difficulty: Easy

Things You’ll Need:

• 1- 28 oz can tomato puree
• 1- 28 oz can crushed tomatoes
• 1 medium onion
• 1 bunch of parsley
• Salt
• Ground black pepper
• 1/2 cup oil (preferable olive oil)

How to Make Tomato Sauce

1. Begin by thinly slicing one medium sized onion. Depending on your taste, you can substitute fresh diced garlic or mix the onions and garlic together. Set the sliced onion aside and finely chop the parsley. You will need approximately ¾ cup of chopped parsley. Either regular or curly Italian parsley is fine; some prefer to substitute basil.
2. In a large saucepan, pour ½ cup of oil (extra virgin olive oil works best) and warm over medium heat. Add the onions and sauté until they are a light brown color and soft. Stir frequently and try not to overcook.
3. Once the onions are soft and brown, add the tomato puree and crushed tomatoes and stir. The mixture may begin to splatter slightly at this point, so add 1 can of water to control the splattering and thin the sauce. You may add more than one can if you prefer thinner sauce.
4. Add the fresh chopped parsley, salt and pepper. There is no set amount of salt and pepper, so slowly sprinkle them into the mixture until it is to your liking. You may also want to add a pinch of dried oregano or Italian seasoning.
5. Cook the sauce over medium heat for 5 minutes. Lower the heat and let the sauce simmer for 20-30 minutes. Not cooking the sauce long enough may result in a bitter taste.
6. You’re all done! You can serve the sauce immediately or refrigerate/freeze for a later time. This sauce can be used in a variety of dishes, including: lasagna, baked ziti, spaghetti and meatballs and ravioli.