Easiest pasta sauce

    (1924)
    45 min

    This pasta sauce is so easy, but doesn't compromise one bit on flavour. Most of the ingredients are blended together in the blender, then added to sautéed onions and simmered for half an hour. Toss with your favourite pasta.


    1695 people made this

    Ingredients
    Serves: 8 

    • 2 (400g) tins whole plum tomatoes
    • 175g tomato puree
    • 4 tablespoons chopped fresh parsley
    • 1 clove garlic, minced
    • 1 teaspoon dried oregano
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 6 tablespoons olive oil
    • 5 tablespoons finely diced onion
    • 120ml white wine

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a food processor place plum tomatoes, tomato puree, chopped parsley, minced garlic, oregano, salt and pepper. Blend until smooth.
    2. In a large frying pan over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato mixture and white wine.
    3. Simmer for 30 minutes, stirring occasionally.

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    Reviews & ratings
    Average global rating:
    (1924)

    Reviews in English (1459)

    by
    838

    I'm rating this a 5 because the consistency is perfect; thick enough but not too much so that if one wanted to make a meatsauce out of it, the spoon would not stand up straight in the middle of the pot. Also a 5 star for ease of preparation and ingredients one tends to have on hand. I did have to add 2 more cloves of garlic but I am a garlic lover. 1 clove just did not seem to do it justice. I followed exactly and used a 'Mier's Winecellar white table wine'. I added the 1/2 cup and it was not overpowering. I love to cook w/wines but don't drink it and although I could taste it, it wasn't overpowering. It seemed to enhance the flavor and didn't hinder it. It also is a sweeter sort of wine so thought it would help with that sauce tartness thing we all try to fix. I did have to add 1 Tbsp. of BROWN sugar and that took care of it. **I recently saw on Food Network that if you use BROWN sugar in any redsauce, it helps with that tartness fix better than white.** Thanks for the great recipe. I'm going to let it sit in fridge overnight and make eggplant parm. tomorrow.  -  06 Feb 2006  (Review from Allrecipes US | Canada)

    by
    673

    Incredible sauce!!! Instead of stewed tomatoes I used crushed tomatoes so there was no need for the food processor. I fried the onions in 3 cloves of minced garlic and added 1 tsp. of dried basil, used 1 Tbsp. of dried parsley instead of fresh, and added 1 Tbsp. of brown sugar to cut the acidity of the tomatoes. Other than those additions this was perfect over angel hair pasta and chicken parmesan!  -  25 Feb 2009  (Review from Allrecipes US | Canada)

    by
    585

    I have made this so, so many times -- and it is phenomenal. I typically make 3x this much (as long as I'm going to all the work!) and then freeze it in family dinner-size portions. I make the following changes (these amounts are for the regular-size recipe, without doing the 3x): add almost 1 tsp. dried basil; use only 1/4 cup white wine; add 1 T. sugar; use canned, diced tomatoes instead of stewed; use only 2 T. olive oil. Although I made it once as just a marinara sauce (and it was excellent as such), I typically make this with meatballs; after forming the meatballs and browning them on all sides in a pan with about 1/2 inch of hot vegetable oil, I drain them and then throw them right into the sauce, where they finish cooking through while the sauce is simmering. Definitely adds a lot of flavor to the sauce. Yummy.  -  31 Aug 2007  (Review from Allrecipes US | Canada)

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