gail monaghan


This is my favorite tomato sauce recipe as well as the easiest one I know. It’s perfect on all sorts of tossed pasta but also on lasagna, and veal and eggplant Parmesan as well.  Really, it’s just right for any dish that includes tomato sauce. And if you’re in a super hurry,  make it with nothing but oil, onions, garlic, tomatoes, salt and pepper. Still divine. 

Quick Tomato Sauce

1 large onion chopped

Scant ¼ teaspoon red pepper flakes

3 tablespoons extra virgin olive oil

2 large cans chopped San Marzano tomatoes (28 ounces)

6 cloves of minced or pressed garlic

½ teaspoon sugar

½ teaspoon balsamic vinegar

½ teaspoon freshly ground black pepper or more to taste

Lots of chopped basil at end (optional)


1. In a large skillet sauté the onions with the red pepper flakes until the onions are golden.

2. Add everything else and cook over high heat, stirring for 10 or 15 minutes until a thick sauce consistency is reached.

3. Add basil at the end. Adjust salt and pepper to taste.