Super Quick Tomato Sauce Recipe

Quick Tomato Sauce
Quick Tomato Sauce. Michael M?ller / EyeEm / Getty Images
  • 30 mins
  • Prep: 10 mins,
  • Cook: 20 mins
  • Yield: Serves 4 with pasta
Ratings (5)

A quick tomato sauce recipe for when you are in a hurry is a must in any kitchen repertoire; master one sauce and you have countless dishes to hand, All you need to do is spice them up, add pasta, beans, rice. Put the sauce on the side of a fish dish, meats, the barbecue and as the basis for a soup or a tart. Seriously, why would you not like this?

Delicious with pasta or as an accompaniment to fish or chicken this quick tomato sauce recipe is sure to please.

What You'll Need

  • 2 tablespoons extra virgin olive oil
  • 2 large shallots (very finely chopped)
  • 1 clove garlic (crushed)
  • 450 g/1 lb fresh tomatoes (skinned and diced, or 450 g can of chopped tomatoes with juice)
  • Sea salt and black pepper to taste
  • 10 or more fresh basil leaves

How to Make It

  • Heat the oil in a saucepan to hot but not burning; a medium heat should work well.
  • Add the finely chopped shallots and stir thoroughly. Allow the shallots to soften but not burn; if you find they are cooking too quickly, remove the pan from the heat and the residual heat in the base of the pan will cook them, which should take about 2 minutes. 
  • Add the garlic to the shallots, again stir well and cook until soft, but not burning - burnt garlic will ruin any dish, so if it happens, discard and start again. 
  • If using fresh tomatoes, add the skinned tomatoes to the pan (see notes below on skinning), if using canned, add the whole can juice and all. Tear all but a few basil leaves, add to the pan.
  • Turn the heat up to bring the sauce to a rapid boil, once boiling, lower the heat so the sauce bubbles. Cook for 10 minutes stirring frequently; the will be thickened by the end of cooking. 
  • Season the sauce with salt and pepper to taste, add a little glug of olive oil if the sauce is too thick (not water).
  • Serve garnished with the remaining basil. 

This quick tomato sauce recipe also freezes well so make plenty. This recipe will easily double but the cooking times will be longer. 

Skinning a Tomato

If a tomato sauce is to be blended it will usually not need skinning, however in this sauce it is essential if using fresh. It only takes moments to do.

Cut a small cross in the base of each tomato. Drop the tomato, one at a time, into a pan of rapidly boiling water. Count to ten, then remove with a slotted spoon and plunge the tomato into a bowl of iced water.  Leave for a few moments, remove and the skin will fall away. 

Nutritional Guidelines (per serving)
Calories 133
Total Fat 7 g
Saturated Fat 1 g
Unsaturated Fat 5 g
Cholesterol 0 mg
Sodium 86 mg
Carbohydrates 16 g
Dietary Fiber 2 g
Protein 3 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)