Simple Tomato Sauce

Growing up, I learned about cooking by watching the Food Network, it would enthrall me for hours on end and I sometimes even faked a sick day if one of my favorite chefs was making something I wanted to learn about (this was before the days of YouTube). No matter their background or what type of cuisine they were creating, the chefs emphasized building a dish in stages and layering the flavors- this is especially obvious in sauces and soups. Tomato sauce can be quite light and bland or it can be rich and flavorful tasting. This version is closer to the rich tasting end but it can really get there with 1/4 cup of red wine or a couple tablespoons of balsamic vinegar added in at the same time as the tomatoes. I also like to add in extra vegetables like red pepper or mushrooms if they are around and my brothers don’t consider it a meal until it has some grilled chicken, ground beef or bacon mixed in.
The trick is to start off by sautéing the first layer separately, instead of adding it all in at once. This Italian style sauce commences with a mixture called soffritto, a flavor base that traditionally consists of chopped carrots, celery, onion and garlic. Then come the tomatoes; to get a flavorful sauce it is important to get really good quality, organic varieties. While there are hundreds of types of tomatoes in existence the majority of those available here in North American grocery stores are limited to only a couple different types. They are chosen because they have thicker skins and are durable enough to travel long distances well, then usually picked before they are ripe and artificially ripened during transport. This is highly profitable for the producers but it does not give us a very tasty tomato, and since they are the showcase of this sauce it can only be as good as they are. Another trick to making sauce is that the longer it has to simmer the more pronounced the flavors become and the better they blend together. Twenty minutes is long enough for it to thicken up and come together but if you have more time it can simmer for longer, just add in more water (or wine) if it gets too thick. The final yield for this recipe is 4 cups, I find that about 2 cups is the perfect amount for a 340 g bag of pasta, I recommend a spiral pasta because it holds the sauce well, shown in the photos I used brown rice rotini. Extra can be frozen in sealed bags or jars for a couple months.

Simple Tomato Sauce
 
Prep time
Cook time
Total time
 
Serves: yields 4 cups
INGREDIENTS:
  • 1 796 mL can crushed tomatoes
  • 1 cup water
  • 2 tablespoons cold-pressed olive oil
  • 1 tablespoon tomato paste
  • 1 large red onion, chopped finely
  • 1 celery stalk, chopped finely
  • 1 carrot, chopped finely
  • 1 garlic clove, minced
  • 1 bay leaf
  • ¼ teaspoon dried oregano (or italian seasoning)
DIRECTIONS:
  1. Place the oil in a large pot over medium high heat on the stove. Once warm add in the onion, garlic, celery and carrot and sautée for 4-7 minutes, until the onions are translucent and the vegetables are softened. Add in the water, tomato sauce, tomato paste, bay leaf and oregano and once it is boiling reduce the heat to medium. Let simmer for 20 minutes, stirring occasionally so the bottom doesn't burn. If it gets really thick and bubbles a lot near the end turn the heat down to low for the last 5 minutes. Remove the bay leaf and leave chunky or blend with an immersion or regular blender.

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