Quick Tomato Sauce with Garlic and Herbs
A fast, no-fuss tomato sauce built on sauteed onion and garlic, simmered with canned tomato sauce and dried herbs until it deepens in flavor. The sugar balances acidity while the fresh aromatics and herb blend create complexity in minimal time. Ideal for weeknight pasta dinners, lasagne, or manicotti when you need results in under 20 minutes. This version skips lengthy simmering in favor of blending for silky texture, making it perfect for households that prefer smooth sauces.
Ingredients
- 1 teaspoon olive oil
- ½ cup yellow onion, dicedwhite onion or shallot1:1vegetarianvegan
shallots add sweetness
- 2 clove garlic, minced
- 1 pint tomato sauce
- 1 tablespoon granulated sugar
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 1 teaspoon salt
- 1 pinch ground black pepper
Instructions
- 1
Heat oil in small saucepan over medium heat.
- 2
Add onion and garlic, cook until onion is translucent and garlic has color.
- 3
Add tomato sauce, sugar, parsley, thyme, salt, basil, oregano, and pepper. Bring to boil.
- 4
Cook until sauce reaches desired consistency.
- 5
Puree sauce with immersion blender, blender, or food processor until smooth.
- 6
Serve over pasta or use in layered dishes.
Tips
Don't skip the sugar; even one tablespoon tames the acidity of canned tomato sauce and rounds out flavors without tasting sweet.
For chunkier texture, pulse sauce briefly instead of fully pureeing, or skip blending entirely and mash with fork.
Simmer extra time if sauce seems thin; longer cooking concentrates flavor and thickens naturally.
Good to Know
Refrigerate in airtight container up to 5 days. Freeze up to 3 months in freezer-safe containers or bags.
Make full recipe up to 2 days ahead; reheat gently over low heat or microwave. Freeze up to 3 months before serving.
Serve hot over cooked pasta, or use as filling/topping for lasagne, manicotti, or baked ziti.
Common Mistakes
Don't skip blending if using canned tomato sauce with chunks; puree creates silky mouthfeel and better cling to pasta.
Don't boil vigorously once all ingredients are in; moderate simmer prevents scorching on bottom and keeps oil from separating.
Don't omit salt in the sauce itself; add to taste after blending, as seasoning can seem muted in hot liquid.
Substitutions
fresh will brighten; reduce or add at end to avoid darkening
Full guide →shallots add sweetness
FAQ
Can I make this sauce without blending?
Yes. Skip the blender step and serve as-is for chunky texture, or mash with fork for partial smoothness. Sauce will be thicker and more rustic but equally delicious.
What if my sauce is too thin?
Simmer uncovered for 5-10 minutes longer to reduce and concentrate. If still thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water, stir in, and simmer 2 minutes.
How long can I keep this sauce in the fridge?
Up to 5 days in an airtight container. Freeze in portions up to 3 months. Thaw overnight in refrigerator and reheat gently over low heat or microwave.