Versatile Spaghetti Sauce

This is the workhorse tomato sauce every home cook should have in the back pocket. Sauteed onion and garlic get stirred into freshly blended tomatoes, then seasoned with nothing but oregano and basil, so the finished sauce tastes like tomatoes, not a jar. Fifteen minutes of simmering is all the basic version needs. From there, it splits into a chunky spaghetti ragu or a whole-wheat pizza base.

Blending the tomatoes smooth before they go in the pan is what gives this sauce its silky body without needing a food mill at the end. If you want a rougher texture, pulse them instead. Salt comes from whatever you layer on top, so season to taste at the end rather than up front.

Kitchen Tips

• Use ripe summer tomatoes or good-quality canned whole tomatoes. Pale winter supermarket tomatoes make a thin, tired sauce.
• Saute the onion until it turns translucent and sweet before adding garlic. Raw garlic turning bitter in hot oil is the most common off flavor in a simple sauce.
• Simmer uncovered if you want a thicker sauce for pizza. Covered keeps it loose for pasta.
• Freezes beautifully for up to 3 months in airtight containers.

Variations

• Veggie spaghetti: Stir in celery, shredded zucchini, mushrooms, and green pepper, then simmer until tender. Serve over whole-wheat spaghetti.
• Homemade pizza: Ladle over a whole-wheat crust, top with mushrooms, peppers, onion, fresh tomato, and pepperoni. Bake at 450°F (230°C) until the crust is golden.
• Stir in a pinch of red pepper flakes or a splash of red wine for more depth.