5 Ingredients or Fewer
5-Minute Tomato Sauce From Heidi Swanson
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9 Reviews
Kary W.
September 27, 2023
every time i make this sauce it is THE BEST. i use half the amount of chile flakes b/c—HOT!!—currently using it as a dip for cheesy bread, but am happy also to eat it by the spoonful. yumbah!
DKS
October 2, 2022
I'm sorry to be a naysayer here, but I really didn't like the sauce. The garlic and hot pepper utterly overwhelmed the taste of the tomatoes, which had had no time to acquire the sweetness that is a tomato's raison d'être. The lemon zest is a great idea, though; it made it possible for me to the pasta with this sauce.
gandalf
September 8, 2022
Kristen --
How do you compare this sauce, taste-wise, with Marcella Hazan's tomato sauce with butter and onion? Do you have a preference and, if so, why?
How do you compare this sauce, taste-wise, with Marcella Hazan's tomato sauce with butter and onion? Do you have a preference and, if so, why?
Kristen M.
September 19, 2022
Hi gandalf, thanks for asking—I talk about this a bit in the video and article. I love them both, for different situations:—here are my full thoughts!
"Now, as you may recall, there’s another Genius tomato sauce out there—Marcella Hazan’s, the cover star of the first cookbook and the most popular Genius recipe of all time, in fact. I will still make it forever.
But I will turn to it in different moments, when I have 45 minutes and I want to let tomatoes, onion, and butter blub along on the stove while I putter. Then I end up with a sauce that’s sweet, rich, and purely tomato, I’ll make Marcella’s.
When I want something a little feistier and more savory, to quickly layer onto a pizza or lasagna or eggplant parm—especially when I have no time at all—Heidi's is it."
"Now, as you may recall, there’s another Genius tomato sauce out there—Marcella Hazan’s, the cover star of the first cookbook and the most popular Genius recipe of all time, in fact. I will still make it forever.
But I will turn to it in different moments, when I have 45 minutes and I want to let tomatoes, onion, and butter blub along on the stove while I putter. Then I end up with a sauce that’s sweet, rich, and purely tomato, I’ll make Marcella’s.
When I want something a little feistier and more savory, to quickly layer onto a pizza or lasagna or eggplant parm—especially when I have no time at all—Heidi's is it."
Angie
September 7, 2022
I made this tonight after listening to Kristen's adorable podcast featuring her little chef buddy and it was DELICIOUS! I loved the technique and how simple this was, and was very pleasantly surprised at how much flavor came through in the end sauce. It was a bit spicy for my kids so I may tweak that a bit in the future, but otherwise this was fantastic! and I didn't even have to go to store to make it - everything is in your pantry!
Kristen M.
September 19, 2022
Thanks for reporting back, Angie—so glad you liked it and I can attest that adjusting the heat down for little tastebuds doesn't compromise the bright flavor.
JG
September 7, 2022
Lemon zest is the bomb. I started using it in tomato sauce when I had only lack luster fresh tomatoes in winter. The zest is a great save. I'll buy grape tomatoes, let them sit until they ripen, about a week, then cut SLABS of garlic (thick slices), start the garlic saute w/a chopped, dried red chili and when only a little cooked, put whole, dried, washed grape tomatoes on top, turn the heat on low, let the tomatoes heat up, explode/pop, then the tomato sugars fall and caramelize the thick garlic slabs below. Sometimes I will pop the un-popped tomatoes with the back of a spoon though be careful of hot tomato spatter. I cool it and then puree in a vitamix and with the lemon zest. I probably got the lemon zest from one of Heidi's old books that I have from way back when!
okaykate
September 7, 2022
This turned into my go-to recipe for tomato sauce after Heidi posted it to her blog ages ago. It is stellar! The zest truly makes the sauce sing. I tend to have to dial down the pepper flakes a bit (or swap out for something a little milder) and I like a little heat! but this simple, genius recipe is a keeper!
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