A good tomato sauce doesn’t need hours on the stove. This Weeknight Tomato Sauce comes together in under an hour but still tastes like it’s been simmering all day. Rich, flavorful, and versatile, it works on pasta, meatballs, or anything else that needs a solid red sauce. Make a double batch and freeze some for later; you’ll thank yourself.
Weeknight Tomato Sauce
Weeknight Tomato Sauce
Ingredients
- 1 tbsp olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- 1 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- ½ cup white wine
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp butter
Instructions
- Heat olive oil in a pan over medium until shimmering. Add onion and cook for 3 minutes until softened and slightly translucent. Stir in garlic, oregano, and red pepper flakes, cooking until fragrant, about 30 seconds. Add tomato paste and cook for another minute, stirring constantly to deepen the flavor.
- Pour in crushed tomatoes and wine, scraping up any bits from the pan. Season with salt and pepper, then let simmer for 20-30 minutes, stirring occasionally. The sauce should thicken slightly as it cooks. Stir in the butter at the end for a hint and richness. Taste and adjust seasoning if needed.
- Use immediately or let cool and store in the fridge for up to a week. Freezes like a dream.
