15-Minute Tomato Sauce From Tomato Paste
Turn one 6-ounce can of tomato paste into an easy pasta sauce in just 15 minutes with simple pantry ingredients, including garlic, Italian seasoning, and a splash of balsamic vinegar.
Servings: 4
Calories: 69kcal
Ingredients
- 1 Tablespoon extra virgin olive oil
- 2 cloves garlic minced
- 1 6-ounce can tomato paste
- 1½ cups water
- 1 teaspoon Italian seasoning (or substitute dried oregano or basil)
- 1 bay leaf
- salt and pepper to taste
- splash balsamic vinegar* or to taste
- 12 to 16 ounces cooked pasta for serving
- fresh Italian parsley or basil torn or chopped, for serving (optional)
Instructions
- Heat the olive oil in a medium saucepan over medium heat.1 Tablespoon extra virgin olive oil
- Add the garlic and saute until fragrant, about 30 seconds.2 cloves garlic
- Stir in the tomato paste, water, Italian seasoning, and bay leaf.1 6-ounce can tomato paste, 1½ cups water, 1 teaspoon Italian seasoning, 1 bay leaf
- Bring to a low boil, then lower the heat and simmer, stirring occasionally, for 10 minutes.
- Remove the saucepan from the heat. Discard the bay leaf. Season the sauce with salt and pepper, to taste. Add in a splash of balsamic vinegar and stir to combine.salt and pepper, splash balsamic vinegar*
- Toss with cooked pasta. Garnish with fresh Italian parsley or basil, if desired.12 to 16 ounces cooked pasta, fresh Italian parsley or basil
Notes
Nutrition facts are for the sauce only. They do not include the pasta.
*If balsamic vinegar is unavailable, leave it out or add a pinch of sugar if the sauce tastes sour.
For variations, stir in sliced olives, capers, or crushed red pepper flakes during the last few minutes of cooking.
Any unused sauce can be covered and refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
Calories: 69kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 341mg | Potassium: 444mg | Fiber: 2g | Sugar: 5g | Vitamin A: 659IU | Vitamin C: 10mg | Calcium: 29mg | Iron: 2mg
