This sauce is so versatile! It’s amazing in Steak Pizzaoila, Chicken Parmesan, Spaghetti or Baked Ziti! While it may not be a traditional Italian recipe, its still delicious! This is the quick version of my from scratch version that takes upwards of 5 hours to make and uses fresh Roma tomatoes. But weeknights can be tough and sometimes you need a quick, tasty recipe. Canned tomatoes can often taste “tinny”, so the longer you cook this recipe the less metallic it’ll taste. This yields enough for one large pizza, pot of pasta. If you’re cooking for a crowd, I’d highly recommend doubling it.
- 2 Tablespoons Extra Virgin Olive Oil
- 28 ounce can Italian Stewed Tomatoes
- 4 cups Vegetable Broth
- 1/4 cup Onion; finely chopped
- 1/4 teaspoon Granulated Sugar
- 2 Tablespoons Parmesan; grated
- 4 cloves Garlic; minced
- 1/8 teaspoon Red Pepper Flakes
- 1 Tablespoon Basil; chopped
- Salt and Pepper to taste
- 2 Bay Leaves
- Add oil and onion to a saucepan over medium-high heat and cook until tender.
- Add the garlic to the skillet and sauté until fragrant before adding in the remaining ingredients minus the Bay Leaves and heating through. Using an immersion or upright blender, pulse until smooth. If you are using an upright blender, pour the sauce back into the skillet. Stir in the Bay Leaves.
- Cover and simmer for 40 minutes, stirring occasionally. The longer you simmer the sauce the deeper the flavor will be. Longer is better!
- Serve over steaks, chicken parmesan, pizzas or pasta!
Looking for a main dish? Try one of these recipes!