Tomato and Basil Pasta Sauce
A simple yet flavorful sauce made with fresh tomatoes and aromatic basil that perfectly complements your favorite pasta.
Ingredients
Main ingredients
- 3 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 2 cans (14.5-ounce) tomatoes, chopped Use high-quality canned tomatoes, preferably San Marzano.
- 0.25 teaspoon red pepper flakes Adjust to taste.
- 2 teaspoons balsamic vinegar
- 2 teaspoons white sugar Helps balance the acidity of the tomatoes.
- 0.75 cup basil leaves, torn into pieces Use fresh basil for the best flavor.
- Salt and ground black pepper to taste
Instructions
Preparation
- Gather your ingredients and prepare for cooking.
- Heat the extra virgin olive oil in a skillet over medium heat.
- Add the chopped onion and crushed garlic, and sauté for about 5 minutes until the onion is tender.
- Incorporate the chopped tomatoes along with their juices and stir well.
- Season with red pepper flakes according to your taste.
- Add balsamic vinegar and white sugar to balance the acidity.
- Bring the mixture to a boil, then reduce to low heat and simmer for about 45-60 minutes, stirring occasionally.
- Prepare the basil by tearing leaves into smaller pieces and stir them into the sauce during the last few minutes of cooking.
- Season with salt and black pepper to taste before serving.
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Notes
For a creamier version, add a splash of heavy cream or a dollop of ricotta just before serving. This sauce can be frozen for later use and stored in the fridge for about 5-7 days.