As pasta week continues here at Delish, I feel compelled to make the case that no pasta sauce—and I mean no pasta sauce—is better than the humble tomato sauce. It may not be as unctuous as alfredo, as fashionable as cacio e pepe, or as hearty as beef ragù, but when made right, it can make for one of the most flavorful, comforting, and satisfying meals.
Another thing I love about tomato sauce? It’s so easy to make. Like, really easy. I would go as far as to say that you can make the best tomato sauce you’ve ever had all in under an hour. It takes a handful of easily accessible ingredients to make a sauce so delicious you’ll wonder why you’d ever make anything else. Here’s how:
CHOOSE YOUR 28-OUNCE CAN OF TOMATOES
The foundation of any good tomato sauce, is, of course, the tomatoes. Thankfully, we don’t have to rely on fresh tomatoes for a good sauce—canned is actually preferred. Any 28-ounce can will do, but at Delish, we’ve found the San Marzano brand to consistently have the best flavor when compared with other top canned tomato brands, so if you see it, buy it! If San Marzano isn’t an option, look for canned tomatoes with as short of an ingredient list as possible: tomatoes, salt, and water or tomato juice. You’ll also see citric acid, which is commonly used in canning. What you really want to avoid are flavorings like garlic and basil, corn syrup or other sugars, and any unfamiliar preservatives.
Selecting your tomatoes doesn’t stop at the brand, though. There are other choices to be made! Whole peeled or crushed? Diced or fire-roasted? The honest truth is, any and all of these varieties can make a damn good tomato sauce. That said, if given the option, we always choose whole peeled. Why? First, keeping the tomatoes whole allows you to control the texture of your sauce. With them, you can have it all, from a rustic sauce with large pieces of tomatoes left whole, to a velvety smooth sauce that coats your pasta. Secondly, whole tomatoes tend to fare better in long-simmered sauces. Diced tomatoes often contain preservatives meant to keep the pieces of tomato from losing their shape. As a result, these preservatives don’t allow the tomato to fully break down, which can lead to an unpleasantly lumpy sauce. The same applies to fire-roasted tomatoes, which are almost always sold diced. But if you’ve got a thing for smoky flavors, they might be your go-to! On the flip side, crushed tomatoes are sometimes reconstituted with water, which can lead your sauce to separate more easily. Again, any can will do, but, the more you know. 😅
THE PERFECT RATIO: ¼ CUP FAT PER 28-OUNCE CAN
In my years of sauce making, I’ve found the ratio of ¼ cup of fat per 28-ounce can of tomatoes is just right. It’s enough fat to balance out the acidity of the tomatoes, while making the sauce velvety smooth. However, an extra tablespoon or two certainly wouldn’t hurt—if you find your sauce too acidic, try adding another knob of butter or glug of extra-virgin olive oil. We recommend one of these two fats to add a necessary layer of richness in your sauce.
Whether you choose butter, olive oil, or a combination of the two, don’t skip on the ¼ cup. Fat is what takes your sauce from good to restaurant-quality great. It may sound like a lot, but when you consider it’s being served over an entire pound of cooked pasta, it’s really not so much.
CHOOSE YOUR FLAVORS
There are millions of ways to flavor your tomato sauce. Try a halved onion, shallot, or garlic head, along with hearty herbs like rosemary, thyme, or fresh bay leaves. More delicate herbs like basil or parsley can also be used; I like to remove the leaves of these types of herbs, reserve them for garnish, and throw just their stems into the pot. Herb stems provide lots of flavor, and you don’t have to worry about fishing out slimy, overcooked leaves before serving.
Dried herbs and spices are another way to boost the flavor of your soup. I love the old school flavor of dried oregano in my sauce, as well as a healthy pinch of crushed red pepper flakes for some kick. A pull of red wine will add another dimension of flavor, as will a piece of lemon zest or a splash of balsamic vinegar. Throw in a parm rind if you’ve got it—it adds a ton of richness and umami. In general, go for flavors you love and you can’t go wrong.
The one flavoring that is absolutely, without question, 100 percent necessary is salt. A healthy pinch of salt will bring out all the flavors of your sauce, and without it, it will undoubtedly fall flat. Always taste for salt before you serve your sauce.
THE METHOD
Now that you’ve got everything you need, it’s time to start cooking. Ready for the recipe? Here it goes:
- Throw everything in a large, heavy-bottomed pot. The tomatoes, the butter or olive oil, the aromatics, the herbs, the spices, the salt. EVERYTHING.
- Bring the mixture up to a boil. If using whole tomatoes, use a wooden spoon or potato masher (depending on your texture preference) to break down the sauce.
- Reduce heat to a simmer and cook, stirring occasionally, for 45 minutes. (If you don’t have 45 minutes, I’d say 20 is the absolute minimum.)
- Taste for seasoning, and adjust as needed. If you’d like your sauce completely smooth, use an immersion blender or transfer sauce to a blender or food processor, and process until smooth.
That’s it! Four easy steps to tomato sauce nirvana. With a few simple ingredients and your culinary touch, the sauce of your dreams is basically within arm’s reach. Get cookin’!
Alyssa Gray
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April 06, 2020 at 09:37PM
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How To Make The Best (And Easiest) Tomato Sauce EVER - Delish.com
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