Tomato Sauce Matt Preston
Elevate your pasta nights with the rich and flavorful "Tomato Sauce Matt Preston," an irresistibly simple yet gourmet tomato sauce recipe sure to become your go-to staple. This recipe combines classic Italian-inspired ingredients like sweet, slow-cooked onions, garlic, and vibrant basil with the tangy depth of red wine vinegar and a touch of caster sugar to balance the flavors. Simmered to perfection, this sauce achieves a luscious consistency ideal for tossing with your favorite pasta, layering in lasagna, or spooning over homemade meatballs. With just 10 minutes of prep and a slow, fragrant simmer, it offers timeless comfort while being freezer-friendly for easy meal prep. Perfect for busy weeknights or indulgent Sunday dinners, this versatile tomato sauce is bursting with fresh, hearty flavor. Keywords: tomato sauce recipe, Matt Preston, Italian-inspired pasta sauce, easy homemade tomato sauce, rich and flavorful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large brown onion, finely chopped
- 3 garlic cloves, minced
- 800 grams canned whole peeled tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon caster sugar
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 6 fresh basil leaves, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil in a large, deep skillet or saucepan over medium heat.
Add the finely chopped onion and cook, stirring occasionally, for about 5 minutes or until it becomes soft and translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
Pour the canned whole peeled tomatoes into the pan, breaking them up gently with a wooden spoon or your hands.
Add the tomato paste, caster sugar, red wine vinegar, and dried oregano. Stir until everything is well combined.
Bring the sauce to a gentle simmer, then lower the heat to maintain a slow bubble.
Let the sauce simmer uncovered for 25-30 minutes, stirring occasionally to prevent sticking. The sauce should thicken and reduce slightly.
Remove the pan from heat and stir in the fresh basil leaves. Taste and adjust seasoning with salt and black pepper as needed.
If you prefer a smoother sauce, use an immersion blender to blend the mixture to your desired consistency.
Serve immediately over pasta or store in an airtight container in the fridge for up to 5 days. The sauce can also be frozen for up to 3 months.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2211 mg | 96% | |
| Total Carbohydrate | 80.3 g | 29% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 50.0 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2084 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
