30 Minute Tomato Sauce

30 Minute Tomato Sauce 3After spending a week in New York visiting family, you would think I’ve had my fill of Italian food. And while I certainly did indulge in all of the delicious pasta and pizza, I can never really get enough. Since I made a big batch of Homemade Ricotta Cheese, I had more than enough after making a Hot Soppressata Pizza for other meals during the week.  It doesn’t get much better than tomato sauce with a big dollop of cool, creamy Homemade Ricotta!  Since the pizza recipe doesn’t call for any tomato sauce, I needed to make a batch of 30 Minute Tomato Sauce in a pinch.

 

Typically, I make a big batch of tomato sauce that simmers away for hours, and freeze several containers for use over the next couple of months. That is still my favorite way. But when dinner needs to be on the table in 30 minutes, this is my go to recipe.

30 Minute Tomato Sauce 2I use canned whole tomatoes rather than crushed or pureed for a couple of reasons. The primary reason is that I think the best tomatoes (freshest and best looking) are left intact for canning. I don’t know if this is really true, but it seems that way to me. The second reason is that the texture of the sauce can be changed based on what I’m making. Sometimes I want my sauce a little chunkier and using whole tomatoes lets me control the amount of the squish! That’s a technical cooking term by the way.

Ingredients:
2 28 oz. cans of whole plum tomatoes
2 tbsp. olive oil
2 small shallots, minced
6 cloves of garlic, minced
1 tsp. Italian seasoning
1 tsp. sugar
¼ tsp. crushed red pepper
Salt and pepper to taste
Fresh basil (optional)

30 Minute Tomato Sauce 1Pour whole tomatoes with their liquids into a large bowl. Using your hands, squish tomatoes to desired consistency. If you like a really smooth tomato sauce, they can be pureed in a food processor.
Preheat a medium saucepan on medium-low heat and sauté minced shallots and garlic in olive oil until fragrant, about 3 minutes. Add tomatoes, Italian seasoning, sugar, crushed red pepper, salt, pepper and fresh basil. Simmer on low heat for 20 minutes, stirring occasionally. If sauce is a little watery, increase heat to medium and simmer for 5-10 minutes more. Enjoy!