Rachael Ray Tomato Sauce Recipe
Rachael Ray's homemade tomato sauce recipe is a delight for any kitchen enthusiast!The blend of ripe tomatoes, fresh basil, and a hint of garlic brings a rich and comforting flavor to your dishes.One essential tip: allow the sauce to simmer and thicken for about 45 minutes to fully develop its deep, hearty taste.I love how versatile it is; you can pair it with pasta, use it as a base for pizzas, or just enjoy it with some good bread.
Servings: 2
Ingredients
- 2 tbsp Extra Virgin Olive Oil EVOO
- 1 large Onion finely chopped
- 3 cloves Garlic minced
- 2 cans Tomatoes 32 oz. each, crushed
- 2 Bay Leaves
- 1 tsp Crushed Red Pepper Flakes
- Salt to taste
- Pepper to taste
- Basil Leaves fresh, optional, for garnish
Instructions
- First, heat the EVOO in a large saucepan over medium heat.
- Add the finely chopped onion and garlic.
- Sauté them until they are soft and fragrant, which usually takes about 5 minutes.
- Next, add the crushed tomatoes and bay leaves to the saucepan.
- Rinse the tomato cans with 2 cups of water and pour it into the pan.
- Bring the mixture to a boil, then lower the heat to maintain a lively simmer.
- Add the crushed red pepper flakes, and season with salt and pepper to taste.
- Let the sauce cook, stirring occasionally, until it thickens.
- Remove the bay leaves before serving and, if you like, garnish with fresh basil.