This homemade tomato sauce recipe has a secret ingredient... and it is something you've been probably throwing away!
Okay, you're right. Perfect tomatoes are THE MOST IMPORTANT ingredient, but that's no secret. I’ve added a little something else that adds a subtle layer of umami complexity.
A Parmesan cheese rind.
I’ve always saved (in the freezer) Parmesan cheese rinds to use in soups and stews as they simmer. But the other day I was making tomato sauce and I felt like it needed a littlepunch of flavor. I dropped in a cheese rind and, viola! Enchantment.
Don’t judge me when you see that I used canned tomatoes. I know most homemade tomato sauce recipes call for fresh tomatoes. That’s great, but I think canned Italian San Marzano tomatoes (the ONLY canned tomato you should use for sauces) deliver a more consistent result.
I added the 4 other (not so secret) ingredients and simmered until the sauce until it was thick and rich with flavor. This recipe makes a lot of sauce, so use some now and freeze the rest!
Easy Homemade Tomato Sauce
prep: 10 minutes
cook: 2 hours or longer
3 cans (28 ounce each) whole San Marzano tomatoes
½ cup olive oil
6 cloves garlic
1 Parmesan cheese rind
1 tablespoon dried oregano
2 teaspoon salt
let’s get to it...
Chop the tomatoes, reserving the liquid; set aside.
Warm olive oil in a large stockpot over low heat for 2 minutes. Add the garlic and sauté until translucent, 3 to 5 minutes.
Add tomatoes, Parmesan cheese rind and oregano. Cover, with the lid slightly ajar so steam can escape. Cook for 1 hour, stirring often.
Stir in salt. Cook for 1 hour (or longer), stirring often, until sauce is thick and liquid has evaporated.
Here are a couple of recipes to make with the tomato sauce: