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Best Tomato Sauce

Riley Wofford for TODAY
Cook Time:
20 mins
Prep Time:
5 mins
Yields:
2½ cups
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Chef notes

Think about how versatile a good tomato sauce is. It can serve as the base of a pizza crust or simple baked pasta dish, be spooned over breaded chicken cutlets to make chicken Parm or be simmered on the stovetop with meatballs. It’s always a good idea to have a jar of tomato sauce in your refrigerator — and it’s even better if it’s homemade. 

You don’t need to simmer tomato sauce on the stove for hours to develop a concentrated flavor. This recipe is quick and simple — it comes together in under 30 minutes and only uses a handful of basic ingredients. To build flavor, start out by sautéing some shallots and garlic in olive oil. From there, add a can of crushed tomatoes and simmer the sauce for just about 15 minutes. I like to add a pinch of red pepper flakes to add a touch of heat, but if you’re sensitive to spice, you can always omit the pepper flakes or swap in a few cracks of black pepper. I also like to add a few pats of butter to the sauce at the end, which adds richness and makes the marinara sauce full-bodied. 

This recipe is made with canned tomatoes, but you can also make it with fresh tomatoes (we recommend Roma or beefsteak tomatoes on the vine) when they’re in season. It’s a great way to use up the bounty of fresh produce that the summer season has to offer. 

Technique Tip: If you don’t use all of the tomato sauce (or you make a double or triple batch), you can freeze extra sauce for up to six months. Freeze it in small portions — that way you only have to defrost what you need for a recipe. 

Swap Option: If you don’t have any butter on hand, you can either leave it out or use more olive oil instead.

Ingredients

  • 2 tablespoon extra-virgin olive oil
  • 1 large shallot, finely chopped
  • 4 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon kosher salt
  • 1/8 teaspoon crushed red pepper flakes
  • 2 tablespoons unsalted butter
Fulfilled by

Preparation

1.

Heat the olive oil in a medium saucepan over medium-high heat. Add the shallots and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add tomatoes, salt and pepper flakes and bring the mixture to a gentle simmer. Partially cover the pot and simmer until the sauce thickens slightly, about 15 minutes. Remove from the heat and stir in the butter until melted.

2.

If you prefer a smooth tomato sauce, transfer it to a blender and pulse a few times (or blend it with an immersion blender right in the pot).