Every home cook has their own basic go-to tomato sauce that can be used for multiple applications. I’ve tried many recipes over the years, and this has become my go-to. I hope you enjoy it as much as I do!
- 1/4 c olive oil
- 2 shallots, finely diced
- 1 bay leaf
- 1 tsp chopped fresh oregano or 1/2 teaspoon dried
- 2 garlic cloves, roughly chopped
- 1 tsp salt or to taste
- 2 Tbsp tomato paste
- 2 28-ounce cans whole plum tomatoes, chopped with their liquid
- Heat the olive oil in a large pot over medium heat. Add the shallots, bay leaf, oregano, garlic, and salt and cook, stirring often, until the shallots are soft and translucent, about 10 minutes.
- Add the tomato paste and continue cooking for 5 minutes.
- Add the tomatoes and stir constantly until the sauce begins to boil. lower the heat and simmer for 1 hour, stirring every 5 minutes or so to prevent the sauce on the bottom of the pot from burning.
- Taste and season with additional salt, if desired.
- Remove the bay leaf before serving.
This recipe makes 7 cups of sauce. Freeze in portions for future use.