Five-Minute Tomato Sauce

by Shauna Sever — February 6, 2008

Having a great tomato sauce recipe is one of those things that makes everyone think you're a genius. No one has to know how quick, easy, and inexpensive it really is. For the price of a can of tomatoes and a spare 5 minutes, you can wow your friends and save your pocketbook from the horrors of six dollar, overly herbed jarred marinara.

We all have the image of the Italian grandmother slaving over a pot of sauce for an entire afternoon, which can be wonderful if done over a very low heat. But by keeping the ingredients simple, the heat moderate, and the cooking time very short, you can get great tomato flavor with no acidic backlash. Plus, a batch of great tomato sauce is one of the most versatile things in the kitchen. Sure, you could put it on pasta, but what about making a grilled chicken or eggplant parm, spooning some over shellfish, or roasting a pan of vegetables and tossing them into the mix?

Five-Minute Tomato Sauce

This recipe doubles easily and can be ladled into small containers, stashed in the freezer, and pulled out when you need them.

¼ cup extra virgin olive oil
1 small yellow onion, grated
2 cloves garlic, finely minced
½ teaspoon salt
1 (28 ounce) can crushed tomatoes, preferably organic

Over medium-high heat, sauté the onion and garlic in olive oil until fragrant but not browned, about 1 minute. Add the tomatoes and salt and bring to a low simmer, which should take just a few minutes. Taste the sauce and add more salt if desired. Done!