Community Pick
Pasta Sauce #1
"This is the best pasta sauce you will ever have. I guarantee it. It is not to sweet, not to spicy, not to acidic. It's just darn good!"
photo by Brian R.
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 4 cloves garlic
- 1 teaspoon kosher salt or 1 teaspoon sea salt
- 3 tablespoons of a robust extra virgin olive oil (it does make a difference)
- 1⁄2 medium onion, diced
- 3⁄4 cup chicken broth
- 1 (24 ounce) can whole tomatoes
- 1 (6 ounce) can tomato paste
- 1⁄2 teaspoon fresh cracked black pepper
- 1⁄2 teaspoon red pepper flakes
- 1 teaspoon sugar
- 1 teaspoon dried parsley
- 1⁄2 teaspoon dried basil
directions
- On your cutting board, chop and smash the garlic into a paste with the salt.
- Heat a large saucepan with the oil in it over medium-high heat.
- Add the onions and garlic to the pan and cook for about 8 minutes or until the onions are all brown.
- Add the chicken broth to the pan and scrape the bottom to get all the"flavor" bits off of it.
- Crush the tomatoes into the pan using your hand (it's a little gross, but it will give the sauce texture like you've never seen).
- Add the tomato paste and all of the seasonings except the parsley and basil.
- Stir to combined.
- Bring to a soft boil, turn the heat to low, and cover.
- Let it simmer for 1 to 1 1/2 hours, stir occasionally.
- Add the parsley and basil.
- Serve over pasta, rice, pizza, anything.
Questions & Replies
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Reviews
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I haven't made a lot of tomato-based pasta sauces from scratch, but this one was fantastic! I substituted crushed tomatos for the whole tomatoes. I made this with a slow cooker and it was perfect. I sauteed the red pepper, garlic and onions in a pan and then added it to the slow cooker later. I think the key to this recipe is to let the sauce simmer for as long as possible. It really lets the flavors combine. Also - crush the dry spices in your hand before you add them to the sauce. It helps bring out the natural oils in the spice. -
Amazing! Very impressed. I used canned crushed tomatoes instead of whole, added a bay leaf to the sauce while it was simmering and added a pinch of oregano. I will definitely make this again! -
I tried a few different pasta sauce recipes on here after my cookbooks went missing from our move 5 months ago. This one is my favorite! I add italian sausage or grd beef. Sometimes a litte wine if I have it. I also add a few more spices and just a sprinkle of pepper flakes. The chicken broth really makes a difference. Thanks for a great recipe! Defintely a keeper! -
I made this for dinner last night and it was delicious! It received great recipes Al around from my family. I followed the recipe exactly except I used crushed tomatoes, only because I grabbed the wrong can at the store. I let the sauce simmer for an hour and a half which I think was the right amount of time. I'm having the leftovers for lunch!
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Very nice sauce. The texture is great and it is tasty. It makes approx 4 cups sauce in case you are trying to sub in a recipe for jarred as I did. Definitely a people pleaser. We are glad we simmered this on the stove on a Sunday afternoon. We will make it again for recipes and for regular ole spaghetti. Thanks for posting MizEm. Enjoy! ChefDLH
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Tweaks
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First, I must confess I didn't make this sauce. It looks okay, but I hold my "several generation Sunday gravy" above all others, and if it isn't broke..... Anyway. My two cents is about the onions and garlic. In my opinion, cooking both onions and garlic in the same pan is never a good idea, and the reason why is the very same reason I ONLY use garlic in my sauce. They 'cancel each other out' when cooked together and even when cooked separately, I feel that's still the case. ...but that's me :-) -
Amazing! Very impressed. I used canned crushed tomatoes instead of whole, added a bay leaf to the sauce while it was simmering and added a pinch of oregano. I will definitely make this again!
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Truly a great basic pasta sauce recipe. I replaced the whole tomatoes with crushed tomatoes, it is much less messy and it has a more consistent texture. I also like to use about 6 cloves of garlic (the garlic taste is not over-whelming because it is pan fried first). Adding a bay leaf, oregano, extra parsley flake and basil for the cook adds good flavors. Finally, I found that 1/8 tsp of crushed red pepper was an acceptable level for the kids. I would recommend adding 1/4 tsp of crushed red pepper at a time until you find your desired hotness.
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I haven't made a lot of tomato-based pasta sauces from scratch, but this one was fantastic! I substituted crushed tomatos for the whole tomatoes. I made this with a slow cooker and it was perfect. I sauteed the red pepper, garlic and onions in a pan and then added it to the slow cooker later. I think the key to this recipe is to let the sauce simmer for as long as possible. It really lets the flavors combine. Also - crush the dry spices in your hand before you add them to the sauce. It helps bring out the natural oils in the spice.
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Wow! I just started cooking more from scratch, concerned of all the hidden MSG in foods. I tried this tonight and will NEVER go back to store bought sauce again! Made the following subs: *Instead of black pepper, used white *Instead of the liquid from the canned toms, I used 1/4 cup of really good red wine. *Used no sugar or salt My children family loved it and so did I. Thick, tasty, with just the right kick. Just lovely! You will never eat someone else's pasta sauce again! I feel like a chef. Thanks for the receipe.
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RECIPE SUBMITTED BY
MizEmerilLagasse
Stafford, 0
