I’ve got nothing against using a store-bought tomato sauce, as long as it doesn’t contain added sugar, flavoring, preservatives, or the all-mysterious “spices.” If the list of ingredients is clean, I go ahead and use it – it’s a huge time saver, and I really enjoy Rao’s spicy tomato sauce.
Having said that, sometimes I like to make my own quick homemade tomato sauce. It’s ready in 10 minutes, it’s very flavorful, and you can use it in so many ways – the obvious are as pasta sauce or pizza sauce, but you can also use it as a base for shakshuka or for baked eggs; cook meatballs in it; or use it as a topping for bruschetta.
I use the Pomi brand of chopped tomatoes for this recipe. I like this brand because it’s BPA-free, has no added sugar or salt, and also because the Italian tomatoes are sweeter than American canned diced tomatoes.
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced garlic
- 1 (26 oz) container Pomi chopped tomatoes, drained (22 oz tomatoes after draining)
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ⅛ teaspoon cayenne pepper
- Heat olive oil in a large skillet over medium-high heat, about 2 minutes. Add the garlic and cook, stirring, 30 seconds.
- Add the tomatoes, salt, pepper, oregano, basil and cayenne. Mix to incorporate.
- Bring to a boil, then reduce heat to medium and cook, uncovered, stirring occasionally, about 10 minutes.