Step 4: Cook Down the Sauce
Pour the strained sauce into a clean pot. Add salt, pepper, sugar (if using), and basil. Simmer over low heat, uncovered, for 30–60 minutes, stirring occasionally, until thickened to your liking. The longer you cook it, the more concentrated the flavor.
Step 5: Store or Use
Let the sauce cool slightly. Use immediately, refrigerate for up to 5 days, or preserve by canning or freezing in airtight containers. This recipe yields around 6–7 cups of sauce depending on tomato juiciness.
How to Use This Sauce:
Toss with pasta and a drizzle of olive oil
Use as a pizza base sauce
Stir into soups or stews for rich tomato flavor
Add to meatballs, lasagna, or shakshuka
Extra Tips:
Want more flavor? Add oregano, thyme, or a splash of red wine to the simmering sauce.
For spice lovers, toss in red pepper flakes or a roasted chili during cooking.
Always label your frozen batches with the date!
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