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How to Make Tomato Sauce in Three Easy Steps

Watch and learn our techniques on how to make a tomato sauce in three easy steps, in this video from EVERY DAY WITH RACHAEL RAY magazine. Plus get great tips and tricks from the test kitchen on how to mix in fresh ingredients. From our collection of Step by Step cooking videos.

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-Hi, I'm Teri Tsang Barrett, the food editor here at Every Day with Rachael Ray Magazine. -And I'm Jessica [unk]. I work in a lifestyle department. And today, Teri is showing me how to make tomato sauce. -I am. We've actually got a really easy and delicious 3-step tomato sauce using just 4 ingredients. We're going to use 3 tablespoons of olive oil, which we have in this bottle here; 2 tablespoons of chopped parsley; 1-1/2 teaspoons of chopped garlic, which is probably 1 or 2 cloves; 2 cups of canned whole peeled tomatoes. And we're all set to go. So-- -Okay. -why don't we actually turn on the heat to medium high. -Okay. -And we're using a large skillet so that we can cook the sauce in the skillet and actually toss the pasta in it as well to kind of warm it through and stuff. Alright. So, why don't you add 3 tablespoons of olive oil to the pan. -Okay. -And Rachael actually has this great tip where 1 turn of the pan is equals 1 tablespoon. So, go ahead and give it 3 turns of the pan. Perfect. And then next we're going to add the parsley-- -Nice. -and the garlic. Okay. You can just mix that up a little bit and that's step 1. we're gonna wait for the garlic to actually start sizzling before moving in to step 2. And at this point, the great thing about tomato sauce is that if you want, you can actually add in different mix-ins like mushrooms, sausage, anything that you'd like. And if you were to use something that actually tastes better with a little bit of browning or caramelization like mushrooms or sausage, you could add it at this stage and kind of cook along with these 3 ingredients. -Okay. -So, we're just gonna wait for that to start sizzling. -Okay. Now, when my mom makes it, she always makes it in a big pot. -Okay. -Is it okay to make in a pot-- -Yeah. -as opposed to a skillet? -Totally. You can actually use either vessel. The only reason why we like using a skillet is that you actually have a wider surface area, so it cooks more evenly. It reduces faster. So, it kinda cuts back on the cooking time. So, with a big pot, I would say you might need to simmer it for actually 10 or 20 minutes, but you'll get the same results. So now that the garlic is starting to sizzle, we're gonna go ahead and add the tomatoes. -Okay. -Okay. -Oh, I just add them in whole like this or big chunks? -Yup. Well, actually, these are roughly chopped in. -Okay. -The other thing you can do is just kinda crush them with your hands because the tomato sauce cooks for about 20, 25 minutes and so that will break it down and kinda make it that nice chunky sauce that we all love to toss with our pasta. -And more fun breaking it with your hands. -Exactly. It's kind of what I like about it. So, we just stir that in. -And then we just keep stirring, okay. -Exactly. You can go ahead and season it with a little bit of salt. -Just like a pinch. -Yup. Perfect. So, similarly to how we added the mushrooms and the sausage while we're browning the garlic and the parsley. At this stage, you could add things like olives, or capers, or shrimp with the tomato sauce. You can go and just add the tomatoes and stir it in. -So, now that all the ingredients are in, do I just keep stirring it or how do I know when it's done? -You'll actually just keep stirring it occasionally just-- You know, you can walk away, let it keep going-- -Okay. -for about 20 to 25 minutes. And what you're going to want to see when you come back is that it's actually cooked down. So, the chunks are kinda nice and broken up and that the oil has started to separate from the tomatoes a little bit, and it will darken a little, and you'll be able to smell it which is the best part. Alright. So, it's 10, 20, 25 minutes and this tomato sauce has been simmering on the stove. It looks great. The oil separated. You can smell it. -It looks so much thicker too. -Right. -Yeah. -It's totally broken down. It's perfect tomato sauce. We've also got a pound of cooked spaghetti ready to throw into the sauce, which I'll actually give to you. -Oh. So, we're just putting this into-- -We're actually gonna just start right up in the pan and that will eliminate one other bowl from having to be washed, which is kind of the beauty of using a big skillet. You can kind of just do all the tossing right in the pan. You can go ahead and toss that together. It might be easier with these tongs. -Okay. -This is always the best part. -Yes. -There you go. -Okay. -Alright. So, let's go ahead and give this a try. That's delicious. -No more jars for me. -Good. I'm glad we have you convinced. And the best part is you can also use this for things like lasagna or-- instead for pizzas, things like that. So, let me know what you think with all those other things as well and thank you so much for making this with us. -Thank you for showing me. -Definitely. And thanks for watching.