Tuscan Tomato Pasta Sauce
Tuscan Tomato Pasta Sauce is a rich, flavorful sauce made with fresh tomatoes, garlic, onions, olive oil, and basil. Slow-cooked to perfection, this sauce pairs beautifully with pasta, pizza, and other Italian dishes, delivering authentic Tuscan flavors in every bite. Perfect for versatile, simple, yet delicious meals.
Equipment
- Large skillet or saucepan
- Sharp knife
- Cutting board
- Grater (for carrots)
- Wooden spoon
- Handheld blender (optional for a smoother sauce)
Ingredients
- 10 fresh ripe tomatoes (San Marzano or Roma, peeled and chopped)
- 4 tablespoons extra virgin olive oil
- 1 large onion finely chopped
- 4 garlic cloves minced
- 2 medium carrots grated
- 2 celery stalks finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme or fresh thyme sprigs
- 1 cup fresh basil leaves torn
- 1/2 teaspoon crushed red pepper flakes optional
- Salt to taste
- 1 teaspoon freshly ground black pepper
- 1 tablespoon sugar optional, to balance acidity
- 1/2 cup dry white wine optional, for added depth
- 1/4 cup tomato paste optional, for a richer sauce
- Pecorino Romano or Parmesan cheese for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent. Add the minced garlic, grated carrots, and celery. Cook for another 5 minutes, stirring occasionally, until the vegetables soften and meld together.
- Once the vegetables are soft, stir in oregano, thyme, and crushed red pepper flakes if you want a touch of heat. Cook for about 1 minute until the herbs release their fragrance.
- Add the peeled and chopped tomatoes to the skillet, and stir to combine. Season with salt, pepper, and, if needed, a tablespoon of sugar to balance the acidity of the tomatoes. For a richer texture sometimes, you can add tomato paste.
- For extra depth, pour in dry white wine. Let the sauce simmer for 10-15 minutes, allowing the wine to evaporate and infuse the sauce with a subtle complexity.
- Reduce the heat to low and let the sauce simmer for 30-40 minutes. If you prefer a smoother sauce, you can use a handheld blender to puree it to your desired consistency or you can leave it chunky for a rustic feel.
- In the last few minutes of cooking, add the torn basil leaves. Stir to combine and let the basil infuse the sauce with its fresh aroma.
- Once the sauce is ready, serve it over your favorite pasta, topped with freshly grated Pecorino Romano or Parmesan cheese. The richness of the cheese enhances the flavors of the sauce perfectly.
Notes
For the best results, let the sauce simmer slowly. This allows the flavors to meld together and deepen, enhancing the sweetness of the tomatoes and the fragrance of the garlic and herbs.