How to make Tomato Sauce, easy and quick

Tomato sauce is a cornerstone in many cuisines around the world, but in French cooking, it's one of the five "mother sauces." This versatile purée-based sauce can be used as a base for a wide variety of dishes, from pasta to meats to stews. The rich, slightly tangy flavor of tomatoes combined with a few key ingredients gives this sauce its bold, satisfying taste. While the ingredients are simple, the key to a great tomato sauce is slow cooking and developing layers of flavor.

Let’s walk through how to create this classic French Tomato Sauce from scratch!

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 small carrot, finely diced
• 1 small celery stalk, finely diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 4 cups crushed tomatoes (or tomato purée)
• 1 cup vegetable or chicken stock
• 1 bay leaf
• 1 teaspoon dried thyme (or a few sprigs of fresh thyme)
• Salt and pepper to taste
• 1 tablespoon fresh basil or parsley (optional for garnish)

Step-by-Step Instructions:

1. Start with the Aromatics:

The base of a flavorful tomato sauce begins with classic aromatics like onion, carrot, and celery. These ingredients provide a subtle sweetness and depth of flavor.

• In a large saucepan, heat 2 tablespoons of olive oil over medium heat.
• Add 1 small finely chopped onion, 1 small diced carrot, and 1 diced celery stalk to the pan. Cook for about 5-7 minutes, stirring occasionally, until the vegetables have softened and the onions become translucent.
• Stir in 2 minced garlic cloves and cook for an additional 1 minute, just until fragrant. Be careful not to let the garlic burn, as it can turn bitter.

2. Add Tomato Paste for Richness:

To deepen the tomato flavor, we add a bit of tomato paste before the crushed tomatoes.

• Stir in 2 tablespoons of tomato paste and cook for about 2-3 minutes, stirring constantly. Cooking the paste helps concentrate the flavors and removes any raw taste.

3. Add the Tomatoes and Liquid:

Now it’s time to add the heart of the sauce—the tomatoes. Whether you’re using fresh tomatoes, crushed canned tomatoes, or tomato purée, this is where the sauce really comes to life.

• Pour in 4 cups of crushed tomatoes (or tomato purée) and 1 cup of vegetable or chicken stock. The stock helps thin the sauce slightly and adds extra flavor.
• Stir everything together until well combined.

4. Season and Simmer:

Tomato sauce is all about letting the flavors meld over time. The key is a slow simmer to let the tomatoes break down and the aromatics infuse the sauce.

• Add 1 bay leaf and 1 teaspoon dried thyme (or a few sprigs of fresh thyme). These herbs will add subtle earthy flavors to the sauce.
• Season with salt and pepper to taste.
• Reduce the heat to low and let the sauce simmer uncovered for about 30-40 minutes, stirring occasionally. As it simmers, the sauce will thicken and the flavors will deepen.

5. Adjust Consistency and Flavor:

Once the sauce has simmered and thickened to your liking, taste it and adjust the seasoning as needed. If you want a smoother sauce, you can blend it with an immersion blender, though this step is optional.

• If the sauce seems too thick, you can add a little more stock or water to thin it out. If it's too thin, continue simmering until it reaches the desired consistency.

6. Finish and Serve:

Once your sauce has thickened and the flavors have developed, remove the bay leaf and thyme sprigs (if using). Stir in some freshly chopped basil or parsley if you like, for a burst of freshness.

• Serve immediately over pasta, use it as a base for meat dishes, or let it cool and store for later use.

Pro Tips for a Great Tomato Sauce:

• Use Quality Tomatoes: Whether you’re using fresh or canned, choose ripe, high-quality tomatoes. San Marzano tomatoes are a popular choice for their sweet, rich flavor.
• Low and Slow: Simmering the sauce is key to developing deep, robust flavors. Don’t rush the process.
• Stock for Flavor: Adding vegetable or chicken stock instead of water gives the sauce more body and enhances its flavor.

Nutritional Information (per serving):

• Calories: 85 kcal
• Fat: 4g
• Carbohydrates: 12g
• Protein: 2g

Why is Tomato Sauce a Mother Sauce?

Like the other four mother sauces (Bechamel, Velouté, Espagnole, and Hollandaise), Tomato Sauce serves as a base for a wide range of secondary sauces. By adding different ingredients, you can transform this sauce into:

• Marinara: By adding garlic, oregano, and sometimes red pepper flakes.
• Bolognese: By incorporating ground meat, vegetables, and wine.
• Puttanesca: By adding olives, capers, and anchovies for a salty, savory twist.

Tomato Sauce is simple yet versatile, and once you’ve mastered this basic recipe, you’ll find endless ways to use it in your cooking!

This blog-style recipe is perfect for readers looking to make a foundational sauce that’s easy to build upon, ideal for a variety of dishes!

Serve With

Serve this tomato sauce over pasta for a classic, flavorful dish, or use it as a base for homemade pizza to bring out rich, tangy notes. It's also perfect for pairing with grilled meats, and roasted vegetables, or even as a dip for crusty bread, adding a comforting, homemade touch to any meal.