This go-to 30-minute tomato sauce earns its name: garlic in olive oil, a can of tomato purée, a splash of red wine, and dried oregano, basil, and thyme simmered into something that tastes slow. Double it once and you'll never buy jarred again.
Every home cook needs a go-to tomato sauce recipe, and this is mine! It’s a vibrant, deeply flavorful, and incredibly aromatic sauce that comes together in under 30 minutes using simple pantry staples. The secret is a generous amount of garlic, bloomed in olive oil to create a fragrant base. Whether you’re slathering it on a homemade pizza crust or tossing it with your favorite pasta for a lightning-fast weeknight dinner, this sauce delivers pure comfort every single time.
Ingredients
• 1/4 cup / 60 ml olive oil
• 4 cloves garlic, minced
• 1 28-ounce / 794 g (28 oz) can tomato purée
• 2 tablespoons / 30 ml (1 fl oz) red wine
• 2 teaspoons (10 ml / 0.3 fl oz) dried oregano
• 1 teaspoon (5 ml / 0.2 fl oz) dried basil
• 1/2 teaspoon (10 ml / 0.3 fl oz) dried thyme
• 1/2 teaspoon (10 ml / 0.3 fl oz) salt, or to taste
• Freshly ground black pepper, to taste
Instructions
1. In a medium saucepan, gently heat the olive oil and minced garlic over medium-low heat. Sauté for about 3 minutes, stirring frequently, until the garlic is fragrant and just beginning to turn a light golden color. Be careful not to let it brown or burn, as it will become bitter.
2. Pour in the tomato purée, red wine, dried oregano, basil, thyme, salt, and a generous amount of black pepper. Stir everything together to combine.
3. Increase the heat to bring the sauce to a gentle boil, then immediately reduce the heat to low. Allow the sauce to simmer for at least 20 minutes, stirring occasionally, to let the flavors meld and deepen.
Nutritional Information
• Serving Size: 1/2 cup (480 ml)
• Calories: 120
• Fat: 9g
• Carbohydrates: 8g
• Protein: 2g
• Sodium: 350mg
• (Note: is an estimate and may vary based on used.)
Pro Tips
• For a deeper flavor, allow the sauce to simmer for up to an hour on low heat. The longer it cooks, the richer it will become.
• Add a pinch of sugar or a teaspoon of maple syrup to balance the acidity of the tomatoes, especially if they are not at peak sweetness.
• Bloom the dried herbs by adding them to the hot oil with the garlic for the last 30 seconds of cooking. This awakens their essential oils and makes them more aromatic.
• Make a double or triple batch and freeze it in portions for future meals. It freezes beautifully for up to 3 months.
FAQ
Q: Is this tomato sauce recipe vegan
A: Yes, this recipe is naturally vegan as it contains no animal products. All ingredients listed, including the olive oil, tomato purée, red wine, and dried herbs, are plant-based.
Q: How can I add more protein to this vegetarian sauce
A: To boost the protein, you can simmer the sauce with a cup of cooked red lentils or chickpeas. For a creamier, high-protein sauce, try blending in a block of silken tofu until smooth.
Q: What is a non-alcoholic substitute for the red wine
A: For an alcohol-free version, you can substitute the red wine with an equal amount of vegetable broth or a tablespoon of balsamic vinegar mixed with a tablespoon of water. This will still add a wonderful depth of flavor.
Q: How should I store leftover vegetarian tomato sauce
A: Store any leftover sauce in an airtight container in the refrigerator for up to 5 days. For longer storage, this sauce freezes beautifully. Pour it into freezer-safe containers or bags, and it will keep for up to 3 months.
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Go-To 30-Minute Tomato Sauce
Ingredients
Method
- In a medium saucepan, gently heat the olive oil and minced garlic over medium-low heat.
- Sauté for about 3 minutes, stirring frequently, until the garlic is fragrant and just beginning to turn a light golden color. Be careful not to let it brown or burn, as it will become bitter.
- Pour in the tomato purée, red wine, dried oregano, basil, thyme, salt, and a generous amount of black pepper.
- Stir everything together to combine.
- Increase the heat to bring the sauce to a gentle boil, then immediately reduce the heat to low. Allow the sauce to simmer for at least 20 minutes, stirring occasionally, to let the flavors meld and deepen.
- Add a pinch of sugar or a teaspoon of maple syrup to balance the acidity of the tomatoes, especially if they are not at peak sweetness.
