A deeply flavorful and versatile tomato and onion sauce, slow-cooked to perfection in the oven. Ideal for pasta, meatballs, or as a savory base for various dishes, it’s a staple for any home cook.
Rich Tomato Onion Sauce
A deeply flavorful and versatile tomato and onion sauce, slow-cooked to perfection in the oven. Ideal for pasta, meatballs, or as a savory base for various dishes, it's a staple for any home cook.
Ingredients
- 2 tbsp olive oil extra virgin
- 1 large yellow onion finely chopped
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes optional
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
- 1 can (28 oz) crushed tomatoes
- 1/2 cup vegetable or chicken broth
Instructions
- Preheat your oven to 180°C (350°F) fan. If not using a fan oven, set to 200°C (400°F).
- Heat olive oil in a large oven-safe pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
- Stir in the tomato paste, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Cook for 2-3 minutes, stirring constantly, allowing the tomato paste to caramelize slightly and deepen in color.
- Pour in the crushed tomatoes and vegetable or chicken broth. Bring the mixture to a gentle simmer, stirring to combine all ingredients.
- Cover the pot and transfer it to the preheated oven. Bake for 35-40 minutes, or until the sauce has thickened slightly and the flavors have melded beautifully.
- Remove from the oven and carefully uncover. Taste and adjust seasonings as needed. Serve hot with your favorite pasta, proteins, or as a base for other dishes.
Notes
For an extra layer of flavor, deglaze the pan with a splash of red wine after adding the tomato paste. This sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months. Serve with a sprinkle of fresh basil or grated Parmesan cheese.
