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  • Writer's pictureKevin Dam

"How to Make the Perfect Classic Tomato Sauce from Scratch"

Dish name: Classic Tomato Pasta Sauce

  • Cuisine: Italian

  • Preparation time: About 1 hour

  • Yield: Serves 4-6

  • Expiration: Can be stored in the refrigerator for up to 5 days or frozen for 3 months.

  • Ingredients:

  • 1 can (28 ounces) of whole plum tomatoes, with their juices

  • 2 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 3 garlic cloves, minced

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon sugar (optional)

  • Fresh basil leaves

  • Red pepper flakes (optional)


  1. Heat olive oil in a large pan over a medium flame.

  2. Add the chopped onions, a pinch of salt, and cook until the onions are translucent.

  3. Add the minced garlic and red pepper flakes if you're using them, cooking for about 30 seconds until fragrant.

  4. Pour in the canned tomatoes and add sugar if you're using it.

  5. Crush the tomatoes with a fork or potato masher.

  6. Season with salt and pepper.

  7. Simmer on low heat for 45 minutes to an hour, stirring occasionally until the sauce thickens.

  8. Add fresh basil in the last few minutes of cooking.

Tips and Tricks for Pasta Sauce:

  1. Quality of Tomatoes: Use good quality canned tomatoes; they are the base of your sauce.

  2. Sweating the Onions: Don't rush sweating the onions—it builds the foundation for flavor.

  3. Garlic Burn Alert: Be careful not to burn the garlic, as it can make the sauce bitter.

  4. Low and Slow: Simmer the sauce on low heat to develop flavors and prevent burning.

  5. Sugar to Balance: A pinch of sugar can balance acidity in the tomatoes.

  6. Fresh Herbs: Add fresh herbs like basil at the end of cooking to keep their flavor bright.

  7. Seasoning: Tasting and seasoning throughout cooking is key to balancing flavor.

  8. Reserve Pasta Water: Adding a splash of pasta water can help the sauce cling to the pasta.

Tomato sauce pasta

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