Tomato Sauce

As I’ve often said, I’m more of a carnivore than a carbivore, but I still love a well made pasta. More accurately, I love hearty sauces on a small serving of pasta (somewhere Jen is laughing reading this because it’s true). So needing to use up some pasta and a can of San Marzano tomatoes, I decided that with a few other basic ingredients, my dinner plan was set. There is nothing complicated in the sauce I made and that’s the beauty in it. If you want something more complex and ridiculously delicious try the Spicy Meat Sauce, courtesy of Daniel Holzman of the The Meatball Shop.

Tomato Sauce
Yield: 3-4 servings


  • 1 can of whole, peeled (or crushed) San Marzano tomatoes
  • 1-2T of tomato paste
  • 2 shallots, diced
  • 2 cloves of garlic, finely diced
  • salt, pepper, oregano, bay leaves, Italian seasoning to your liking
  • grated Parmesan cheese
  • basil leaves, to garnish
  • pasta of your choice
  • 2T oil


Heat oil in a pan and add shallots and garlic; cook until translucent. Add the can of San Marzano tomatoes and crush them with a spatula or knife. Add tomato paste and mix in well. Then add salt (be careful because the paste is very salty, so don’t overdo it), pepper, seasonings.

Simmer for 30-45 minutes, sprinkle with Parmesan cheese, garnish with basil, and serve over your favorite pasta!

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