This is just a simple variation on my go-to marinara. As I’ve mentioned, I am a firm believer in keeping it simple when it comes to tomato sauce. Unless you’re making it for lasagna and you need it to be a specific consistency, I like to use butter, onions and tomatoes — that’s it — to make my favorite sauce for serving over pasta with salad or veggies on the side. In this version, I substituted one can of tomato sauce plus one can of fire-roasted tomatoes for the large can of diced tomatoes that I usually use. It gave it a more complex flavor! I also chopped the onions smaller so it turned into one overall chunky, tasty sauce. You could even add red pepper flakes for a more intense kick. It came out so well that I had to share it. Enjoy:
Fire-Roasted Tomato Sauce
- 1 regular-sized can of fire-roasted tomatoes, such as Muir Glen
- 1 can of regular tomato sauce
- 1/2 stick butter, preferably unsalted / organic
- 1 onion, chopped into chunky pieces
- 1 package (1 lb) pasta of your choice
- optional: red pepper flakes for additional heat
Coarsely chop onion and saute in a pot over medium-low heat with the butter, stirring so it doesn’t bubble.
Add the tomatoes and tomato sauce and cook over medium, stirring, for about 5-7 minutes.
Lower the heat and cover, adding red pepper flakes if using. Cook over low for 40 minutes to an hour; in the meantime, cook and drain pasta.
Serve over pasta with your choice of vegetables or salad!
I cook this on Sundays and let it simmer for an hour or more, so the flavors really blend and you get a great cohesive sauce. I’ve doubled it before to feed more people, with great success.
I’ve never tried it, but I know you can roast your own tomatoes. Mama Natural has a pretty cool demo in her vlog this week. If you try that, let me know how it turns out!