Five Minute Tomato Sauce Recipe

Great recipe. Never tried lemon, but always use a little anchovy - just add to the saute and it will dissolve quickly. Don't use too much, but a small amount adds nice depth with zero anchovy flavor. My little secret.

I just made it - and it surpassed my expectations. I had never thought of using so much olive oil in a tomato sauce...that's definitely the key to why its texture is better than the previous tomato sauces I've made. Penne was the only thing I had in my cupboard to try it with, so I spooned it over that, and when I ran out of penne, I just ate it like tomato soup, with a spoon.

Never heard of lemon zest in the sauce.... and I am Italian. It is amazing how in US all the recipes change....

I have to disagree with the "fresh tomato" poster above to a degree. For cooked tomato sauces, in general, you get a consistent, and delicious results from good quality canned/jarred tomato sauces each and every time. Even the most sensitive of palates can't discern the difference from using fresh tomatoes. I have tested this many times. Although if you want to make a very fresh tomato sauce (not cooked for long), or if you are going to either use unique fresh tomatoes or prepare them uniquely (such as caramelize the skins), you certainly can taste the difference between using fresh and canned. However, this time of year, when tomatoes are in abundance (at least here they are), you certainly can use fresh, and I do just to use them up. I make my quick sauce just like this one except that I usually have finely chopped onion in the oil before I add the garlic. I use either lemon zest (never juice) or red/white wine to add zip or brighten the taste (as with lemon zest). You can throw in a handful of basil leaves too if in the mood for basil. regano and marjoram, or whatever herb you have around can be added, but you should add it to the oil just after the garlic is added and allow them to sweat a bit before adding the tomatoes. If you want a ragu, after adding tomatoes add ground meat (veal/pork), skip the lemon zest and simmer slowly for about 2 hours adding hot water if it gets too thick.

This sauce sounds wonderful - I'm wondering how it would respond to canning? I would like to take advantage of the farmer's market tomatoes and do some canning, but I'm wondering how the flavors of the sauce would hold up? Any thoughts? Thanks! I'm looking forward to trying this sauce!

This is identical to the light sauce recipe I use for gnocci, plain spaghetti etc except for the lemon zest. Several others have commented on this but it is a wonderful touch. Haven't tried it yet but I just know it's going to work. :)

That sauce looks yummy... Have never tried lemon zest in my sauce but I will, cos it sounds like a good adition. I'm a compulsive tomato-eater, I know about tomatoes, and I agree with Babette in that fresh tomatoes would give a much better and summer result. Heidi, do you have an alternative version using fresh tomatoes?

I always wanted to make my own tomato sauce but thought it was too daunting of a task! This makes it look so easy. Thanks! Also, I LOVE crushed red pepper flakes so that looks like a great addition to the ordinary tomato sauce! Way to go!

Wonderful!

I consider the addition of lemon your latest stroke of genius.

Made this for dinner last night. It's beyond fantastic! The lemon zest is pure genius and works so well with the red pepper. Thanks!

wow! that looks incredible. and lemon zest in the tomato sauce? that's new ! will definitely try it. makes me smile just to think of eating it :-)

Lemon zest, eh? Interesting addition. I think I can see where that would be just wonderful. I must make note to give it a try. Cheers!

Heidi, Is your preference for crushed tomatoes here just a texture issue? I love the idea of the lemon zest. I've long done a simple tomato sauce simmered with olive oil, garlic and crushed red pepper with a little fresh basil tossed in at the end, but this sounds like a great variation.

What a great recipe! Looks simple and delicious.

I'm actually planning to make spaghetti tonight for friends so this recipe comes at a very apropos time. I would never have thought to add lemon zest. I'm looking forward to seeing exactly what sort of flavor the sauce takes on from that simple addition. Thank you for always having such lovely items and ideas to share!

That sounds like the perfect hot/warm tomato sauce. For warm summer days I like something even simpler: Cut fresh tomatoes in half and grate until all that's left in your hand is skin (tomato skin...). Toss with pasta, sprinkle with fresh basil.

I use the same little extra as Babette, a pinch of sugar. Lemon zest is also fantastic in tomato sauce, I agree (it seems especially good in chicken dishes)

Looks absolutely delicious! For sure I'll give a try. Thanks for sharing!

Nice, looks great. I follow the same technique mostly but vary it by using diced tomatoes with italian spices or using black pepper instead of red pepper...of Course, the lemon zest never thought of :)