The Only Tomato Sauce You Need (Especially When the Fridge Is Empty)
This is one of those super simple, back-pocket recipes everyone should know. It’s basic, easy, and honestly kind of a lifesaver. You don’t need much to pull it off — just a few pantry staples and about half an hour. It’s the kind of thing that makes you feel like you’ve got it together, even when there’s basically nothing in the fridge.
Learning to cook? This is a total must-know!
Join the My Cretan Recipe Facebook group.
How I Learned It (and Why I Still Make It All the Time)
I picked up this recipe years ago during a cooking class in Rome. It was one of the many things we made — just a super straightforward tomato sauce — and the teacher called it la base di tutto, aka “the base of everything.” He wasn’t kidding.
Since then, I’ve made this sauce more times than I can count. It’s perfect when stores are closed, you’re low on groceries, and it’s a lazy Sunday.
You can throw it together with minimal effort, and it always hits. I’ve used it for pasta (of course), but also on pizza, with roasted veggies, or just to dip bread into when I can’t be bothered to cook anything else.
How It Goes (No Exact Amounts Yet, Just the Flow)
Start by heating a good drizzle of olive oil in a pan. Once it’s warm, toss in two minced garlic cloves. Let those cook gently until they smell amazing — don’t let them brown. If you like a little heat (I usually do), throw in a whole dried chili pepper (minced) at this point.
Then, in goes a can of crushed tomatoes. Give it a good stir, then season with salt, black pepper, and about half a teaspoon of sugar — it helps balance out the acidity.
Drop in a bay leaf and a pinch of oregano. If you have fresh basil, definitely use that instead — but I didn’t have any on hand, so oregano did the job.
Next, pour in about half a glass of red wine. Totally optional, but it adds great depth. For that same purpose, you can also add a teaspoon of tomato paste (again, optional).
Let the sauce simmer uncovered for at least 25 minutes, stirring every now and then. It’ll thicken up and taste even better the longer it goes.
I served this with rigatoni, which had a 12-minute cook time. I boiled the pasta for 10 minutes, then finished it in the sauce for the last 2 minutes — that’s the trick for getting it all to come together perfectly. I added a good handful of Parmesan cheese right in the pan to make it extra good!
Simple Tomato Sauce
Ingredients
- Olive oil extra virgin
- 2 garlic cloves minced
- 1 can crushed tomatoes
- ½ tsp sugar
- 1 tsp tomato paste (optional)
- 1 bay leaf
- A pinch of oregano (or basil, if you’ve got it)
- ½ glass red wine
- 1 1 spicy dried chili pepper (optional)
- Salt & black pepper to taste
- water if needed
Instructions
- In a medium saucepan, heat a generous drizzle of olive oil over medium heat.
- Add the minced garlic and, if using, the whole dried chili pepper.
- Cook for about 1 minute, just until the garlic is fragrant — don’t let it brown.
- If you're using, add a teaspoon of tomato paste and stir it well.
- Pour in the crushed tomatoes and stir well to combine with the garlic and oil.
- Add about one glass of water (use the tomato can to measure — swirl to get every bit of tomato out) and stir again.
- Season the sauce with salt, black pepper, and sugar. Drop in the bay leaf and sprinkle in the oregano.
- Add the red wine and bring everything to a gentle simmer.
- Let the sauce cook uncovered for at least 25 minutes, stirring occasionally, until it has thickened and the flavors have come together.
- Taste and adjust seasoning as needed. Don’t forget to remove the bay leaf before serving.
Nutrition
Tips & Little Extras
- No wine?
No problem. Just leave it out or add a tiny splash of balsamic.
- Herb swap
Basil is classic, oregano is great, thyme or rosemary work too.
- Make it creamy
Stir in a knob of butter at the end for extra richness.
- Double it:
This sauce freezes super well, so go ahead and make a bigger batch.
- Pizza tip
Let it cool before spreading it on your dough so it doesn’t get soggy.
This sauce has saved me more times than I can count — super simple, super reliable, and always hits the spot.
Pin for Later
Basic Tomato Sauce for Pasta, Pizza, & More!
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
2 Comments
Dimitrios
Fast, easy and delicious. I’m saving it for sure because I plan to make it again
Gabi Ancarola
I’m happy you’ve enjoyed it. Yes, it’s really easy and it often saves me on Sundays!