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This sauce is super quick {you can call it “the quickie” if you like} and is quicker to make this one I posted awhile back. And while we’re on the topic, there’s nothing wrong with sauce in a jar.  I think Real Simple Magazine {love that mag, by the way}  published a taste-testing article and told us what were their Top 5 Prepared Sauces.  But, once you get this quick weeknight tomato sauce down, you’ll be able to whip it up in mere minutes.  It’s also very forgiving.

This is pantry cooking at it’s finest.  Find the canned tomatoes that you prefer and get to work.  I would definitely recommend using crushed tomatoes (which saves you the step of running it through your food processor), grab an onion and a little garlic and you’re pretty much set.  This is another 5-ingredient recipe (minus the salt and pepper).

Use a 10-inch skillet over medium heat to saute 1/2 of a minced onion and 1 clove garlic, minced in 2 tbsp olive oil.   Then add in a 28-ounce can of crushed tomatoes in puree.  Raise heat to medium-high and stir.

Use about 2 tbsp of tomato paste and stir into tomato-onion mixture.  Raise heat again and bring to a slight boil, stirring constantly for 1 minute.  Reduce heat to simmer.  Add salt and freshly ground black pepper.  Let simmer for about 10 minutes.

Just before removing from the heat, add 2 tbsp fresh basil and stir.  Taste.  Adjust seasonings if needed.

The sauce is ready to go and can be used in so many ways.  Once it’s cooled, place it into containers and freeze for up to 2 months.

Here’s how we typically use this sauce in our family:

as a dipping sauce for bread

on pizza

on spaghetti

with baked pastas

over pan-fried pork chops

Quick Weeknight Tomato Sauce


2 tbsp olive oil

1/2 medium onion, finely chopped or minced (your preference)

1 garlic clove, minced

1 28-ounce can crushed tomatoes in puree

2 tbsp tomato paste

2 tbsp fresh basil

Kosher salt and freshly ground black pepper, to taste


Over medium heat, add oil to 10-inch pan.  Add onion and saute until translucent.  Add garlic and stir for 1 minute.  Add tomatoes in puree, stir and raise heat to medium-high.  Add tomato paste, stir and bring to just about boiling.  Stir constantly for 1 minute.  Add salt and pepper and reduce heat to low.  Simmer for 10 minutes.  Add fresh basil.  Taste and adjust seasonings, if needed.

Yield: about 2 cups

Kitchen Note: Cool completely before ladling into containers, if freezing.