Delicious Chunky Pasta Sauce
This isnt authentic pasta sauce from Italy but its the best sauce Ive ever made and I use it for everything This is good on any type of pasta as pizza sauce for homemade pizzas or as a warm dip served with pita bread or crackers
This isnt authentic pasta sauce from Italy but its the best sauce Ive ever made and I use it for everything This is good on any type of pasta as pizza sauce for homemade pizzas or as a warm dip served with pita bread or crackers
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cumin
- 2 tablespoons extra virgin olive oil
- 1 teaspoons salt
- 1 large onion diced
- 6 large garlic cloves minced
- 2 tablespoons dried basil divided
- 2 tablespoons garlic powder divided
- 2 teaspoons black pepper optional, divided
- 2 tablespoons onion powder divided
- 1 15 ounce can petite diced tomatoes unsalted
- 1 teaspoon salt add more or less to taste
- Carbohydrate 16.2831069443636 g
- Cholesterol 0 mg
- Fat 13.2815934323824 g
- Fiber 2.98638315297173 g
- Protein 3.07765865956781 g
- Saturated Fat 1.84144679844405 g
- Serving Size 1 1 Serving (89g)
- Sodium 33.9465958634209 mg
- Sugar 13.2967237913918 g
- Trans Fat 0.440855224075927 g
- Calories 187 calories
Step-by-step
- In a sauce pan saute onions in olive oil on medium heat until onions are tender, about 5 minutes.
- Add salt, minced garlic, and half of seasonings; basil, garlic powder, and black pepper (optional), and let saute just until garlic starts to brown; 2-3 minutes.
- Add onion powder; mix well.
- Add canned tomatoes, salt, olive oil, and rest of seasonings; mix well.
- Reduce to simmer, let simmer for 10-15 minutes, until the acidity is cooked out of the tomatoes.
- Add cumin and let sit another 2 minutes.
- Serve hot or warm over pasta, on pizza, or with toasted bread.
Ingredient measurements hide the physical transformations that occur inside a saucepan when large aromatics meet hot oil. Doubling this recipe requires a wider pan diameter rather than a deeper pot, ensuring excess moisture evaporates efficiently rather than steaming the ingredients. Maintaining a medium heat setting prevents the minced garlic from burning during the initial two to three minute sauté window.
Scaling quantities upward demands proportional adjustments to simmering times to properly cook the acidity out of canned tomatoes. Adding extra canned tomatoes without increasing the ten to fifteen minute simmer duration leaves a sharp, raw metallic taste in the finished sauce. Spices like cumin and dried basil interact differently when multiplied across larger batches, requiring careful tasting before the final two-minute rest period.
Textural integrity relies entirely on physical preparation before heat is ever applied. Finely dicing onions prevents hard pieces from dominating the mouthfeel, while a light pulse in a blender transforms petite diced tomatoes into a smoother purée if a chunky consistency is undesired. Retaining larger onion pieces creates robust physical resistance against soft pasta strands.
Leftover portions store safely in airtight glass containers for up to four days in the refrigerator or up to three months in the freezer. Reheating frozen sauce requires low heat on the stovetop with a splash of water to reconstitute the emulsion without scorching the bottom of the pan.
