Homemade All-Purpose Tomato Sauce
For pasta, pizza or eggplant parmesan, this homemade tomato sauce has the rustic flavors of southern Italy!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 5-6 cups 1x
- Category: Sauces
- Method: Stove top
- Cuisine: Italian
Ingredients
Scale
- 4 garlic cloves, minced
- 1 medium onion, finely chopped
- 1 teaspoon dried thyme
- 1/4 cup extra virgin olive oil
- 2 28-ounce cans whole tomatoes
- 1 basil sprig
- 1 tablespoon capers
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add garlic, onion, thyme and olive oil. Stir and cook for 4-5 minutes, until onions are translucent but not caramelized.
- Add tomatoes and basil sprig, stir and bring to a boil. Turn the heat down to a bubbling simmer, cover and cook for 35 minutes while stirring occasionally.
- Turn the heat off and transfer the sauce to a blender. You can also use an immersion blender and blend directly in the sauce pot. Add capers and blend until you achieve your desired consistency. I like to leave it a bit chunky – but a smooth sauce is also delicious!
- Season with salt and pepper and serve.
Notes
Serve with spaghetti, use as a base for pizza, the options are endless!
Store unused tomato sauce in an airtight container in the fridge for up to a week. Or freeze for up to 6 months.
Find it online: https://pickledplum.com/homemade-all-purpose-tomato-sauce/