Why do you use whole tomatoes instead of crushed or pureed?

Whole peeled tomatoes are typically the highest quality and are made from the best fruit. Crushing them yourself ensures better texture control and fresher flavor. But no matter where you live, you can't go wrong with Mutti Brand tomatoes (crushed, chopped, or whole) -- they're delicious!

Can I use fresh tomatoes?

Yes, but only when they're perfectly ripe and in season. I often use fresh garden tomatoes in the summer which are delicious! You'll need about 2 pounds of fresh plum tomatoes or Abruzzo Pear tomatoes (or other similar variety). Blanch, peel, and crush them by hand.

Why add carrot to tomato sauce when making pasta?

Carrot adds natural sweetness to pasta sauce, eliminating the need for added sugar if/when the tomatoes are highly acidic. This is a traditional Italian technique I use a lot. If I don't have carrots, I simply omit them.

Classic Italian Tomato Sauce for Pasta

Name: Easy Classic Italian Tomato Sauce for Pasta (Authenic Recipe)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 (20-ounce) jar of San Marzano whole tomatoes, gently crushed (or your favorite canned tomatoes) (540g); 2 to 3 tablespoons extra virgin olive oil (25-45g); 1/2 small yellow or white onion, finely diced; 1/4 small carrot, diced; 1 garlic clove, smashed; 1 fresh basil leaf; salt to taste; crushed red pepper (optional)

Description

This 30-minute homemade tomato sauce transforms simple pantry staples like San Marzano tomatoes, extra virgin olive oil, and aromatics into a versatile pasta sauce you can meal prep and enjoy all week! Toss this quick tomato sauce with pasta, use it as a pizza base with a little oregano, or use it to make your favorite Italian dishes like lasagna and baked ziti.

Ingredients

1 (20-ounce) jar of San Marzano whole tomatoes, gently crushed (or your favorite canned tomatoes) (540g)
2 to 3 tablespoons extra virgin olive oil (25-45g)
1/2 small yellow or white onion, finely diced
1/4 small carrot, diced
1 garlic clove, smashed
1 fresh basil leaf
salt to taste
crushed red pepper (optional)

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Sauté the onion, carrots, and garlic. Heat olive oil with smashed garlic cloves over medium heat until the garlic becomes fragrant and lightly blistered, about 1-2 minutes. Add diced onion and carrots, and season with salt, cooking until onions are translucent and carrots are tender, or about 5 minutes.
Simmer the sauce. Add the crushed tomatoes and bring the mixture to a boil, reduce to a simmer, and season with salt to taste. Cover the sauce with a lid left slightly ajar and continue cooking over low heat for 20-25 minutes, stirring occasionally. Remove the garlic clove and serve with your favorite pasta like tagliatelle, pappardelle, rigatoni, spaghetti, penne, or fettuccine, Enjoy.

Notes

If you're eating this sauce with pasta right away be sure to add a spoonful or two of pasta cooking water to the sauce just before the noodles have finished cooking. This helps the sauce bind to and coat the noodles making it extra delicious.

To make this pasta taste even better, serve with freshly grated Parmigiano, Grana Padano, or Parmesan.

Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Sauces + Spreads + Dips
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1/4 cup