Tomato Sauce Recipe
Easy to make and delicious sauce for your favorite pasta dish. This can be made in advance and kept covered in the fridge for 24 hours as well as freezing it for later use.
Easy to make and delicious sauce for your favorite pasta dish. This can be made in advance and kept covered in the fridge for 24 hours as well as freezing it for later use.
- Carbohydrate 3.35812 g
- Cholesterol 0 mg
- Fat 1.15000000048245 g
- Fiber 0.425000011920929 g
- Protein 0.30244 g
- Saturated Fat 0.165840000066616 g
- Serving Size 1 1 Serving (65g)
- Sodium 2.59050000000965 mg
- Sugar 2.93311998807907 g
- Trans Fat 0.0374650000130649 g
- Calories 53 calories
Step-by-step
- Preheat your crock-pot on high
- Heat oil in sauce pan over medium heat. When hot add the onions and season with salt. Cook onions until tender and a light golden brown. Then add garlic and cook for 2-3 minutes.
- Add wine and bring to simmer for a few minutes. Add tomatoes and juices and bring to a boil. Once boiling turn heat down and simmer 5-10 mins. Then carefully transfer the mixture to your crock-pot. Cook on high 2-3 hours or on low 4.5 to 6 hours until the sauce has thicken slightly.
- Mince basil and add 5-10 minutes before serving
- Tip: if you prefer a thicker sauce you can extend cooking time or boil the mixture longer before transferring to the crock-pot.
- Serve with a green salad and garlic bread
Operating on a fixed budget demands extracting maximum flavor from inexpensive pantry staples like canned tomatoes and onions. Standard preparation methods often fail when high heat burns the aromatics or excess moisture ruins the body of the sauce.
- Brown the finely chopped yellow onions slowly over medium heat until edges turn a light golden color, developing natural sugars before introducing the garlic.
- Slice garlic thinly instead of mincing to prevent it from scorching during the brief two-to-three-minute cooking window.
- Simmer the red wine until the harsh alcohol aroma dissipates entirely, leaving only concentrated fruit depth behind.
- Transfer the mixture to a slow cooker on high for two to three hours, or low for four-and-a-half to six hours, monitoring thickness.
- Stir in fresh minced basil five to ten minutes before serving to preserve volatile aromatic oils that otherwise degrade during long cooking cycles.
Substituting regular canned tomatoes with varieties containing pre-added basil, garlic, and oregano alters the baseline seasoning profile, requiring adjustments to added salt. Leftovers maintain quality safely when stored covered in the refrigerator for up to 24 hours or transferred to the freezer for long-term storage.
