Versatile, Everyday Vegetarian Red Sauce

This is a quick and easy vegetarian tomato sauce. It packs tons of flavor, and can be served on everything from pizza or pasta to chicken and vegetables.

Servings

6-8

Ready In:

30-45mn

Good For:

Any time

Inroduction

About this Recipe

By: Rachel

Nobody told me that keeping two adults (and three dogs) fed seven days a week would be this time-consuming—especially when said adults both desire tasty food and a fair amount of variety.

Ingredients

4 tablespoons (55g) olive oil
6 cloves garlic (you may chop them or crush with the side of your knife; if you intend to purée the sauce, it is easier to leave them whole)
1 teaspoon crushed red pepper (adjust to your preferred spice level – I use a whole tablespoon)
¾ cup (200 mL) dry white wine (red also works, and you can use stock if you prefer not to use wine)
1 large can (28oz or 800g) whole San Marzano plum tomatoes
Kosher salt to taste

On those Monday evenings when we realize there’s no dinner plan, we never seem to tire of pasta with red sauce—it’s become a go-to on the days when we can’t quite get it together. I usually have a bag of this red sauce in the freezer since I freeze half each time I make a batch, but even if I don’t, the meatless version of this sauce comes together in less than 45 minutes, a little longer for the meat version (during which time you can have a glass of wine, cook some pasta, grate a little cheese)—dinner will be on the table in less than an hour.

Ingredients

4 tablespoons (55g) olive oil
6 cloves garlic (you may chop them or crush with the side of your knife; if you intend to purée the sauce, it is easier to leave them whole)
1 teaspoon crushed red pepper (adjust to your preferred spice level – I use a whole tablespoon)
¾ cup (200 mL) dry white wine (red also works, and you can use stock if you prefer not to use wine)
1 large can (28oz or 800g) whole San Marzano plum tomatoes
Kosher salt to taste

San Marzano tomatoes, white wine, salt, basil, olive oil, balsamic vinegar, garlic, red pepper flakes

San marzano tomatoes, olive oil, garlic, red pepper flakes

Vegetarian tomato sauce with garlic, balsamic vinegar, olive oil, basil

Step by Step Instructions

Step 1

Using a wide, deep saucepan, heat olive oil over medium-low heat (it will seem like a lot, but the olive oil will make the sauce rich and deep), and add the garlic and red pepper.

Sauté gently for 2-3 minutes—you want the garlic to soften and become fragrant, but not brown.

Step 2

Add the wine or stock, turn the heat to medium-high, and allow to cook for 2 minutes. Return the heat to medium-low and add the tomatoes, crushing them in your fist before you add them to the pan. There’s nothing quite like the taste of Italian San Marzano tomatoes, but other whole canned plum tomatoes will work too. If you have any tomatoes sitting around that you need to use up, you can throw these in, too.

Step 3

Simmer on medium-low, bubbling very gently (tomato sauce splatters easily, so be careful to keep your burner from getting too hot).

Step 4

Your sauce will be ready in about 30 minutes, or when most of the water is cooked off and you have a nice, thick sauce.* The longer you let it cook, the deeper and richer the flavor becomes. I like to let mine simmer gently for several hours.

Step 5

Add salt to taste. I like a little sweetness in my sauce to offset the acidity of the tomatoes, so I usually add 1-2 teaspoons balsamic vinegar. Others add a little sugar. Some add a parmesan rind to the last stage of cooking. Fresh herbs, like basil, also add a nice flavor, so experiment and see what you like!

The texture of this sauce is nice as it is, but you can purée in a food processor or blender for a smoother sauce once it has cooled (keep the blender speed low, however, or you may grind the tomato seeds—ending up with a bright orange, somewhat bitter sauce).

*You can help this along by cooking a pot of spaghetti (or other pasta) two minutes short of al dente, draining it, and finishing it directly in the sauce, as the pasta will absorb additional moisture.

Optional: You can make this sauce with fresh tomatoes when in season. Double the quantity because of their high water content, and roast them in the oven before making the sauce.

Serving Suggestion: This is a great sauce for pasta, including classic dishes like lasagna or eggplant parmesan. It dresses up poultry and lots of vegetables (try it with eggplant, broccoli, or summer squash).

Wine Pairing

By: Olivia

Whether for pasta or pizza, look no further than red wines from Italy to pair with this versatile red sauce. There are many to choose from, some familiar, others lesser known. Venture south to Sicily to try Nero d’Avola, a full-bodied, fruity wine. Move up to Puglia to drink Primitivo, a bold yet smooth red wine that we know stateside as Zinfandel. Finally, nothing says Italian dinner like red sauce and the Sangiovese grape, which you see in a Chianti wine from Tuscany. Now, if you use a dry white wine in the sauce itself, don’t be afraid to finish the bottle after throwing some into the sauce. Definitely use a classic Italian Pinot Grigio. Find these and many other fabulous wines at Violet Wine!