Classic Tomato Sauce

Classic tomato sauce, often referred to as marinara sauce in Italian-American cuisine, is a simple and versatile sauce made primarily from tomatoes, garlic, onions, and herbs. It is a staple in Italian cooking and serves as a base for many dishes, including pasta, pizza, and various meat and vegetable dishes.

The sauce typically starts with sautéing onions and garlic in olive oil until they are soft and aromatic. Then, crushed or whole peeled tomatoes are added, along with herbs like basil and oregano. The sauce is simmered until it thickens and the flavors meld together. Salt and pepper are added for seasoning, and some recipes may include a pinch of sugar to balance the acidity of the tomatoes.

Classic tomato sauce is known for its bright, fresh tomato flavor and is a cornerstone of Mediterranean cuisine. It can be kept chunky or blended for a smoother texture, and it is often used as a base that can be built upon with additional ingredients like capers, olives, or chili flakes.

Ingredients:

2 tablespoons olive oil
1 large onion, finely chopped
4 garlic cloves, minced
2 pounds fresh ripe tomatoes, peeled and chopped (or you can use canned whole tomatoes)
1 teaspoon sugar (optional, to balance acidity)
Salt and freshly ground black pepper, to taste
1 tablespoon tomato paste (optional, for depth of flavor)
1 teaspoon dried oregano
1 teaspoon dried basil
Fresh basil leaves, for garnish

Instructions:

Prepare the Tomatoes: If using fresh tomatoes, blanch them in boiling water for a few seconds, then transfer to ice water. Peel the skins, remove the seeds, and chop the flesh. If using canned tomatoes, simply crush them with your hands or a potato masher.
Sauté the Aromatics: In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
Add the Tomatoes: Stir in the chopped or crushed tomatoes, along with the tomato paste if using. Add the sugar, if desired, to reduce acidity.
Season: Sprinkle in the dried oregano and basil. Season with salt and freshly ground black pepper to taste.
Simmer: Reduce the heat to low and let the sauce simmer for about 30 minutes, or until it thickens and the flavors meld together. Stir occasionally to prevent sticking.
Adjust Seasoning: Taste the sauce and adjust the seasoning if necessary. For a smoother sauce, you can use an immersion blender to puree it to your desired consistency.
Serve: Use the sauce immediately with your favorite pasta, as a base for pizza, or in other dishes. Garnish with fresh basil leaves before serving.

Freshly picked tomatoes in highlands of Italy

Nutritional Information (per serving)

Calories: 90-110 kcal

Fat: 7g

Saturated Fat: 1g

Cholesterol: 0mg

Sodium: 10-20mg (without added salt)

Carbohydrates: 9-11g

Fiber: 2-3g

Sugars: 6-7g

Protein: 2g

Vitamin C: 20-25% of the Daily Value

Vitamin A: 15-20% of the Daily Value

Calcium: 2-3% of the Daily Value

Iron: 4-5% of the Daily Value

Today, tomato sauce is a fundamental component in various cuisines around the world, not just Italian. It is incredibly versatile and can be used in a multitude of dishes:

Pasta: Tomato sauce is the base for many pasta dishes, from simple spaghetti marinara to more complex lasagnas and pasta bakes.

Pizza: A spread of tomato sauce is essential on pizza, providing a tangy base for cheese and toppings.

Soups and Stews: Tomato sauce adds depth and flavor to soups and stews, such as minestrone or beef stew.

Meat Dishes: It’s used as a cooking sauce for meats, such as in chicken cacciatore or braised beef dishes.

Seafood: Tomato sauce pairs well with seafood, as seen in Italian-American cioppino or Mediterranean fish stews.

The beauty of tomato sauce lies in its adaptability. It can be customized with various herbs, spices, and additional ingredients to suit different tastes and complement a wide range of dishes. Whether used as a simple pasta sauce or as a base for more complex creations, tomato sauce remains a beloved and indispensable element in kitchens around the world.