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One-Pot Rustic Italian Tomato Sauce
Sweet crushed tomatoes and aromatic fennel seed form the backbone of this deeply savory sauce. It's built on a hearty base of onions, green bell peppers, and garlic that soften into the background. You'll get that slow-cooked flavor without spending all day at the stove. Toss it with your favorite pasta, layer it into baked ziti, or spoon it over chicken parmesan. It's thick, rustic, and completely transforms a basic dinner.
Equipment
- Stovetop
- Saucepan
Ingredients
- 2 tablespoons olive or vegetable oil
- 1 large onion, chopped (1 cup)
- 1 small green bell pepper, chopped (½ cup)
- 2 large cloves garlic, finely chopped
- 1 can (28 oz) whole tomatoes, undrained
- 2 cans (8 oz each) tomato sauce
- 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
- 1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
- ½ teaspoon salt
- ½ teaspoon fennel seed
- ¼ teaspoon pepper
Instructions
- 1Heat the oil in a medium saucepan over medium heat. Add the chopped onion, green bell pepper, and garlic, cooking for about 2 minutes until they begin to soften. Stir frequently so the garlic doesn't burn and turn bitter.
- 2Pour in the whole tomatoes, tomato sauce, basil, oregano, salt, fennel seed, and black pepper. Use a fork or wooden spoon to crush the whole tomatoes into smaller pieces. Breaking them down manually creates a beautifully rustic texture. Bring the mixture to a boil, then lower the heat and let it simmer uncovered for 45 minutes, stirring every so often.
- 3Remove the saucepan from the heat once the sauce thickens to your liking.
Notes
- Storage: Keep the cooled sauce in an airtight container in the refrigerator for up to 2 weeks.
- Freezing: Freeze in a freezer-safe container or bag for up to 1 year. Thaw overnight in the fridge before reheating.
- Serving: Spoon this thick sauce over hot pasta, or use it as a base for baked ziti and chicken parmesan.
Recipe Details
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