Description
Create the best flavor no salt tomato sauce with this step-by-step recipe. Easy to make and perfect for any meal, focusing on natural flavors.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 (28-ounce) cans whole peeled no-salt-added tomatoes, crushed by hand (or 3 lbs fresh ripe tomatoes, blanched, peeled, and crushed)
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp dried thyme (optional)
- 1/2 tsp sugar (or a tiny drizzle of honey/maple syrup, optional, to balance acidity)
- 1 tbsp red wine vinegar or balsamic vinegar (optional, for brightness)
- 1/2 cup fresh basil leaves, roughly chopped (for finishing)
- Freshly ground black pepper to taste (optional)
Instructions
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add chopped onion and sauté until softened and translucent, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Stir in the crushed tomatoes, dried oregano, dried basil, dried thyme (if using), sugar (if using), and vinegar (if using). Bring to a gentle simmer.
- Reduce heat to low, cover partially, and simmer for at least 60-90 minutes, stirring occasionally, allowing flavors to deepen and sauce to thicken.
- Remove from heat. For a chunky sauce, leave as is. For a smooth sauce, use an immersion blender directly in the pot until desired consistency is reached.
- Stir in fresh basil and black pepper (if using). Taste and adjust sweetness or acidity if needed.
- Serve warm with your favorite pasta, as a pizza base, or in other dishes.
- Prep Time: 15 mins
- Cook Time: 90 mins