Classic Tomato Sauce
Tomato sauce is something we use all the time. I try to keep some on hand in the freezer, but when we run out it is a simple recipe to throw together, with ingredients that are staples in our house. I often make a double batch because we use this sauce as our go to tomato sauce for pasta, pizza, casseroles and even as a dip.
This is truly a classic tomato sauce. If there is one thing that I have learned when cooking for kids, it is to start simple and expand. Kids are often not used to strong flavors, so because this sauce is simmered down and because I often freeze this sauce (which can also intensify the flavors) I start light with the herbs and garlic. If I know I want a stronger flavor I simply add more garlic or herbs. This is the same sauce we use for pizza too. I just simmer it longer, until it reaches the thicker consistency of pizza sauce.
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 - 28 oz cans whole tomatoes (you could also use crushed or diced tomatoes)
- 1 - 5 1/2 oz can tomato paste
- 1 bay leaf
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- 1/4 tsp salt
- Heat the oil in a large, heavy bottomed pot or dutch oven over medium heat.
- Add the onion and garlic and cook, stirring until the onions are softened, about 5 minutes.
- Add the juice from the tomatoes and the tomatoes, breaking them apart with your hands as you add them.
- Add the tomato paste, bay leaf, oregano, basil and salt.
- Simmer, uncovered for 1-2 hours, stirring occasionally.
- Remove bay leaf and discard.
- Taste and add more salt if necessary.
- If desired, transfer sauce, in batches if necessary, to a blender and blend until smooth.