There are some recipes so fundamental, they feel like a kitchen superpower. This fast tomato sauce is one of them. Forget the jarred stuff; in the time it takes to boil pasta, you can create a rich, flavorful sauce from a handful of pantry staples. It’s the kind of recipe, like a perfect vinaigrette, that’s too easy and delicious not to make yourself. Whether you’re tossing it with spaghetti, spreading it on a pizza base, or spooning it over roasted veggies, this sauce is your new weeknight hero. Plus, it’s easily made vegan!
Ingredients
• MAKES: 4 servings (enough for 1 lb / 450 g pasta)TIME: 20 minutes
• 3 tablespoons / 45 ml extra virgin olive oil or butter (use oil for vegan)
• 1 medium onion, chopped
• 1 can (28 oz / 794 g) tomatoes, drained and chopped
• Salt and freshly ground black pepper, to taste
• Freshly grated Parmesan cheese, for serving (optional, omit for vegan)
• Fresh parsley or basil, chopped for garnish (optional)
Instructions
1. Place a 10 or 12-inch skillet over medium-high heat and add the olive oil or butter. Once hot, add the chopped onion and cook, stirring occasionally, until it has softened, about 2 to 3 minutes.
2. Add the drained, chopped tomatoes to the skillet, along with a generous sprinkling of salt and pepper.
3. Cook, stirring every few minutes, allowing the tomatoes to break down and the sauce to thicken and come together. This should take 10 to 15 minutes.
4. Taste the sauce and adjust the seasoning with more salt or pepper if needed. Serve immediately tossed with your favorite pasta, garnished with cheese or fresh herbs if you like. Leftover sauce can be refrigerated for up to 4 days.
Nutritional Information
• Estimated values per serving, without pasta or optional cheese.
• Calories: 150 kcal
• Carbohydrates: 12g
• Protein: 3g
• Fat: 11g
• Sodium: 350mg
Pro Tips
• For a richer flavor, use canned San Marzano tomatoes. They are naturally sweeter and less acidic.
• If your tomatoes taste a bit too acidic, balance the sauce by adding a small pinch of sugar or a teaspoon of maple syrup near the end of cooking.
• For a completely smooth sauce, use an immersion blender to blitz the sauce directly in the pan once it has finished cooking.
• Sauté 2-3 minced garlic cloves with the onion for an extra layer of aromatic flavor.
FAQ
Q: How can I make this tomato sauce vegan
A: This recipe is easily made vegan. Simply use extra virgin olive oil instead of butter and omit the optional Parmesan cheese for serving. For a cheesy flavor, you can sprinkle your finished dish with nutritional yeast.
Q: What can I add to make this a high-protein vegetarian meal
A: To boost the protein, consider simmering a cup of cooked red lentils, chickpeas, or white beans in the sauce for the last 5-10 minutes of cooking. Serving the sauce over a high-protein pasta made from lentils or chickpeas is another excellent option.
Q: How do I make this vegetarian sauce richer without meat
A: For a deeper, more savory flavor, use high-quality San Marzano tomatoes as suggested in the pro-tips. You can also sauté finely chopped mushrooms or carrots with the onion, or add a teaspoon of nutritional yeast or a splash of soy sauce for an umami boost.
Q: Can I freeze this vegetarian tomato sauce
A: Absolutely. This sauce freezes beautifully, making it perfect for meal prep. Allow the sauce to cool completely, then transfer it to freezer-safe containers or bags, leaving a little space for expansion. It can be stored in the freezer for up to 3 months.
