Best 20 Minute Tomato Sauce Recipes

Ten Minute Tomato Sauce image

Provided by Alex Guarnaschelli

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
2 medium yellow onions, peeled, grated
5 cloves garlic, peeled, halved and cut into thin slices
Kosher salt
Freshly ground white pepper
4 Roma tomatoes, cored, halved and diced
1 teaspoon granulated sugar
1 teaspoon dry oregano
1 (20-ounce) can whole tomatoes
1/2 cup basil leaves, stemmed and washed
5 small NY strip steaks, bone-in, if desired

Steps:

My mother used to make this sauce and throw browned pork chops in for a few minutes and serve them swimming in the sauce. I love, as well, to add a steak or two for extra fun!
In a medium skillet, heat the olive oil over medium heat. Add the onion and garlic slices and season with salt and pepper, to taste. Cook for about 2 minutes then add the fresh tomato, sugar and oregano. Stir to blend and add the canned tomatoes. Cook for an additional few minutes over high heat, stirring from time to time. Taste for seasoning, add the basil leaves.
After the sauce has finished cooking, cook the steaks using your preferred method. Add the steaks to the hot sauce and allow it to sit for at least 10 minutes before serving.

20 Minute Tomato Sauce image

Provided by cookin mama

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (15 ounce) can crushed plum tomatoes (undrained)
1 (8 ounce) can tomato sauce
1/2 cup tomato paste
1/4 cup dry red wine
4 teaspoons freshly grated parmesan cheese
1 bay leaf
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

Steps:

Combine all ingredients in a medium saucepan. Bring to a boil, stirring occasionally.
Reduce heat and continue to stir occasionally until sauce is thickened, about 20 minutes.
Remove bay leaf and serve hot over pasta with additional grated cheese, if desired.

Nutrition Facts : Calories 99.5, Fat 1.1, SaturatedFat 0.4, Cholesterol 1.5, Sodium 724.6, Carbohydrate 18.8, Fiber 4.4, Sugar 6.5, Protein 4.6

Sunday Stash Marinara Sauce image

Provided by Anya Hoffman

Yield Makes about 12 cups

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
2 Vidalia or other sweet onions, peeled, very coarsely chopped
6 garlic cloves, peeled
2 tsp. dried oregano
4 (28-oz.) cans whole peeled tomatoes
4 tsp. kosher salt, plus more
1 1/2 tsp. freshly ground black pepper, plus more

Steps:

Heat oil in a large pot or Dutch oven over medium. Cook onion and garlic, stirring occasionally and being careful not to let brown, until aromatic, about 3 minutes. Add oregano and stir to combine. Using your hands, crush tomatoes and add to pot along with juices; season with 4 tsp. salt and 1 1/2 tsp. pepper.
Bring to a boil, then reduce heat and bring to a gentle simmer. Cook, uncovered, stirring occasionally, until sauce is reduced slightly, about 1 hour. Remove from heat and blend with an immersion blender until smooth. Season with salt and pepper.
Do Ahead: Sauce can be made 5 days ahead. Store in an airtight container and chill, or freeze up to 6 months.