Italian Tomato Sauce

Tomato sauce in under 10 minutes, and the microwave does the work. Olive oil, onion, and garlic soften first, then canned tomato sauce, basil, oregano, and a pinch of sugar get stirred in and heated until bubbling.

The microwave method works surprisingly well for a simple sauce like this. The covered casserole traps steam and heat evenly, so the flavors meld quickly without the constant stirring a stovetop version demands. The sugar isn’t there for sweetness. It tames the natural acidity of the canned tomato sauce so the herbs come through cleanly.

This is a versatile base sauce. Pour it over pasta, use it as a pizza sauce, or spoon it over chicken or eggplant Parmesan.

Pro Tips

• Use a deep dish to prevent splattering. Tomato sauce pops in the microwave
• Crush the garlic rather than mincing for a mellower, less sharp flavor that distributes better
• Stir the onion mixture at least once during the first 3 minutes so it cooks evenly
• Let the sauce sit for a couple of minutes after microwaving. It continues to thicken as it rests

Variations

• Add red pepper flakes for an arrabbiata-style kick
• Stir in a tablespoon of tomato paste for a thicker, more concentrated sauce
• Use fresh basil and oregano instead of dried, stirring them in after cooking for brighter flavor