- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 2 Times
Can be made ahead of time.
This nicely seasoned, all-purpose tomato sauce is good to have on hand for making pasta dishes, pizza, and meat loaf. It’s quite chunky, which is how I prefer it, but if you want a smoother sauce simply puree it in a food mill, food processor, or blender. Since a really good tomato sauce like this one requires long, slow simmering, it’s worth your while to make a large batch. This recipe can easily be doubled, and it will keep for up to 6 months in the freezer.
1. Heat the oil in a medium-large, heavy, nonreactive saucepan or Dutch oven over medium-low heat. Add the onions and garlic and cook, covered, until softened and translucent but not browned, about 8 minutes.
2. Add the tomatoes, tomato paste, wine, oregano, thyme, bay leaves, and pepper flakes and increase the heat to medium. Bring to a slow boil, then reduce the heat to low and simmer, uncovered, stirring occasionally, until the sauce has thickened and reduced by about one third, 2 to 3 hours, depending on the brand of canned tomatoes you’re using.
3. When the sauce has reached the desired consistency, remove the pan from the heat and discard the bay leaves. Season with salt, then use immediately or store, covered, in the refrigerator for up to 3 days, or in the freezer for up to 6 months.
Nutritional information is based on 16 servings and includes 1/2 teaspoon of added salt.