This sauce is one of my favorites, and I have made it quite often when family or friends are visiting. It is vegetarian-friendly, and its premise is quite simple, with only five ingredients. I use organic canned plum tomatoes to add to the ease of putting together the recipe. By using canned tomatoes, the recipe is much less labor-intensive than using fresh tomatoes, without any coring or peeling required, and the sauce still turns out excellent.
Basically, you simmer tomatoes with onion and garlic until you get a rich, velvety sauce. By pressing the tomatoes while the sauce is simmering, you release more juices into the mixture. I like to chop up the onion and garlic and keep them in the sauce to serve it. However, you could make this sauce even easier by simply halving the onion and garlic cloves, placing them in the sauce to simmer, then removing the chunks before serving. The flavors remain in the sauce and it takes a bit less prep time.
You can also skip the blending step if you like chunky tomato sauce, or blend the sauce even further than a few pulses. I know that different people have different preferences about the chunkiness of their sauce, so this step is entirely up to you. You can be sure that the bright, delicious taste will be present no matter which way you blend it.
This incredibly simple and satisfying tomato sauce works well served on top of spaghetti squash, or even put into pasta bakes. It is a wonderful recipe to have up your sleeve for an easy and tasty meal.
- 28 oz. can organic peeled plum tomatoes
- 4 tbsp butter
- 1 medium onion, chopped
- 4 cloves garlic, minced
- Salt and pepper, to taste
- Melt butter in a medium saucepan over medium-high heat. Add in the onions and garlic and cook for 3-4 minutes. Pour in the tomatoes and a large dash of salt. Bring to a simmer, and then lower the heat to a bare simmer. Cook for 45-50 minutes, crushing the tomatoes lightly as they cook, and stirring occasionally.
- Remove from heat. Using an immersion blender, pulse the ingredients together until they reach desired consistency. Serve warm.
Is this the tomato sauce recipe that you use for the 12oz of tomato sauce in the ketchup recipe in p.133 of your book? I am a bit confused as ketchup to me (Australia) is called tomato sauce…..so where does your 12oz tomato sauce come from? The recipe above or somewhere else?
The ketchup p.133 I then use in the sloppy joe’s recipe?