Pasta Tomato Sauce Recipe

Sauté aromatics

Heat a large saucepan or skillet over medium heat. Add 3 tbs olive oil. Once shimmering, add the finely diced onion and a pinch of salt. Sauté, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes.

Add the minced garlic and the grated carrot (if using). Cook, stirring constantly, until fragrant, about 30–45 seconds, taking care not to let the garlic brown.

Stir in the tomato paste and cook for 1–2 minutes, stirring, to caramelize slightly—this deepens the tomato flavor.

Pour in the crushed tomatoes and 1 cup water or stock, stirring to combine and scraping any browned bits from the pan. Bring the mixture up to a gentle simmer.

Add 1 tsp sugar, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 1 tsp freshly ground black pepper, 1 tsp red pepper flakes (if using), and the bay leaf. Stir to incorporate.

Reduce the heat to low so the sauce holds a low simmer. Partially cover the pan with a lid to reduce splatter but allow steam to escape. Simmer gently, stirring occasionally, for 20–30 minutes until the sauce thickens and the flavors meld. Taste after 15 minutes and adjust seasoning (salt, pepper, sugar) as needed.

If you prefer a very smooth sauce, remove the bay leaf and use an immersion blender to puree the sauce to your desired consistency, or transfer in batches to a blender (careful with hot liquid).

Once the sauce is thick and seasoned to your liking, remove the bay leaf. Stir in 1 tbs butter or a drizzle of extra-virgin olive oil if using; this rounds the flavor and gives a glossy finish.

Tear and stir in the fresh basil leaves just before serving to preserve their bright flavor.

Serve immediately over cooked pasta of your choice and top with grated Parmesan cheese. Leftover sauce will keep in the refrigerator for up to 4 days or can be frozen for up to 3 months.