For a quick pasta sauce, simmer one 28-ounce can of tomatoes with olive oil, garlic and salt for about 15 minutes. That makes roughly 3 cups of sauce, enough for a pound of pasta, with only a few pantry staples and about 20 minutes from start to finish. The recipe below includes variations, jobs for children and notes on freezing.

Ingredients

1 can (28 ounces) crushed tomatoes, or whole peeled tomatoes that you crush by hand
2 tablespoons olive oil
3 cloves garlic, minced, or 1 small onion, finely diced
1/2 teaspoon salt, plus more to taste
1/2 teaspoon dried oregano or basil, or a handful of fresh basil leaves
Optional: a pinch of sugar, a pinch of red pepper flakes, a splash of pasta cooking water

Store brands work fine. Look for cans labeled with no added seasoning, since flavored cans can make the salt level harder to control.

Instructions

Start the pasta water. Bring a large pot of salted water to a boil for the pasta, and cook the pasta according to the package while the sauce simmers.
Warm the oil. In a medium saucepan or deep skillet, heat the olive oil over medium heat for about a minute.
Cook the aromatics. If using onion, cook it for 4 to 5 minutes, until soft. Add the garlic and stir for 30 seconds, just until fragrant. Do not let the garlic brown, because it turns bitter.
Add the tomatoes. Pour in the can. If you are using whole tomatoes, crush them with a wooden spoon or with clean hands before adding. Stir in the salt, oregano and a pinch of sugar, if the tomatoes taste sharp.
Simmer. Bring to a gentle bubble, reduce the heat to medium-low and cook uncovered for 12 to 15 minutes, stirring now and then. A splatter screen or partly covered lid helps with mess.
Finish. Taste and add salt, pepper or herbs. Tear in fresh basil off the heat.
Combine. Scoop out a half cup of pasta water, drain the pasta and toss it with the sauce, adding splashes of pasta water until the sauce clings to the noodles.

Six variations

Variation	What to add	When
Spicy	1/4 to 1/2 teaspoon red pepper flakes	With the garlic. Leave out for young children
Meat sauce	1/2 pound ground beef or turkey	Brown first, drain, then add tomatoes. See the temperature note below
Veggie boost	1 small grated carrot or zucchini	With the onion, cooking until soft
Smooth sauce	Blend the finished sauce	Use an immersion blender, or cool the sauce a few minutes first
Creamy	1/4 cup cream or whole milk	Stir in at the end, off the heat
Pizza sauce	Skip the pasta water and simmer 5 minutes longer	Cook until thick, then cool before spreading

Use a food thermometer for meat sauce. The USDA’s safe minimum internal temperature chart lists 160 degrees F for ground beef and 165 degrees F for ground poultry.

Jobs for children

Ages 3 to 5: tear basil leaves, measure and pour dried herbs, wash vegetables and set the table
Ages 6 to 8: grate carrots with a box grater, using the flat side with an adult nearby, and stir the sauce with a grown-up at the stove
Ages 9 and up: open the can, mince garlic with a child-safe knife, crush tomatoes and drain the pasta with an adult

Keep children back from the stove while the sauce simmers, since tomato sauce bubbles and splatters. Hot liquid in a blender can also build pressure and burn, so use an immersion blender or let the sauce cool before blending, and never fill the jar more than halfway.

Make it your own

Too acidic? A pinch of sugar or a tablespoon of grated carrot softens it.
Too thin? Simmer a few minutes longer, uncovered.
Too thick? Stir in a splash of pasta water or tap water.
Too bland? More salt, a splash of olive oil or a spoonful of grated cheese on top usually fixes it.

Storing, freezing and reheating

This recipe makes a good batch to save. Follow the USDA’s leftovers and food safety guidance.

Cool quickly. Put leftovers in shallow containers and refrigerate within 2 hours.
Refrigerate. Cooked leftovers are generally good for 3 to 4 days in the refrigerator.
Freeze for later. Leave a little room at the top of the container, because liquid expands as it freezes. Freezing the sauce flat in zip-top freezer bags saves space.
Label. Write the date on the container. The USDA lists 2 to 3 months for frozen soups and stews, which is a reasonable guide for the best flavor and texture of a sauce too. Frozen food stays safe longer, but quality slowly declines.
Thaw safely. Thaw in the refrigerator, or reheat from frozen over low heat with a splash of water.
Reheat thoroughly. The USDA says to reheat leftovers to 165 degrees F and to bring sauces to a rolling boil. Stir often.

Do not can this sauce at home. Home canning needs a tested recipe from a trusted canning source, since the safety depends on acidity, processing time and equipment.

Use it all week

One batch can become several meals: pasta on night one, pizza toast the next day and a base for a one-pan dish. Our skillet chicken pasta is another easy pasta night. For a full week of dinners with a shopping list, see our family meal plan on a budget.

Bottom line

One can of tomatoes, a little olive oil and garlic make a dependable sauce in about 20 minutes. Add vegetables or meat when you want to stretch it, cool leftovers within 2 hours and freeze in small portions for busy nights.

FAQ

Can I use fresh tomatoes?

Yes, but they take longer to cook down and may need peeling. Canned tomatoes are a handy shortcut in colder months.

Why does my sauce taste sharp?

Canned tomatoes can be acidic. A pinch of sugar, a grated carrot or a little butter or olive oil at the end helps.

How long does homemade sauce last?

About 3 to 4 days in the refrigerator, according to the USDA. Freeze portions for longer storage.

Is this sauce good for toddlers?

Plain tomato sauce is often fine for toddlers when you skip the chili flakes and cut pasta into easy bites. Ask your pediatrician about foods that suit your child’s age and about allergies.