By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 4
239 cal · 15 min
Quick Tomato Sauce
Recipe GLPRbbf60924d4ddcd
A vibrant, fresh tomato sauce made with San Marzano tomatoes, aromatic garlic and shallots, and a hint of balsamic vinegar. This quick recipe comes together in just 15 minutes and is perfect for pasta, pizza, or any dish needing a bright, flavorful sauce. Naturally gluten-free and vegan.
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Ingredients
1/4 cup olive oil
2 cloves garlic, minced
1 large shallot, finely chopped
15 San Marzano or Roma tomatoes, coarsely chopped
1 teaspoon salt
1 teaspoon dried oregano
2 quick pours of balsamic vinegar, or to taste
1 teaspoon sugar, optional (organic, vanilla, or rosemary sugar work well)
15 leaves About 15 leaves fresh basil
Directions
Pour the olive oil into a medium saucepan and warm over medium heat until shimmering. Add the minced garlic and chopped shallot, stirring to coat with the oil.
Cook the garlic and shallot for about 1 minute, stirring frequently, until they become fragrant and begin to soften.
Add the coarsely chopped tomatoes, salt, and dried oregano to the pan. Stir to combine all ingredients.
Reduce the heat to low-medium and simmer the sauce for 5 to 10 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens slightly.
Stir in the balsamic vinegar and the sugar (if using). Tear the fresh basil leaves and add them to the sauce. Stir gently and cook for 1 to 2 minutes more.
Taste and adjust the seasoning with additional salt, vinegar, or sugar as desired. Use the sauce immediately or cool and store in an airtight container in the refrigerator for up to 2 weeks, or freeze for longer storage.
Comments
Every ingredient is stocked at standard Charlotte groceries like Harris Teeter, Food Lion, and Kroger, with no specialty stops needed. At roughly $3–4 for a batch serving four, it's genuinely cheap—tomatoes and garlic drive the cost, and both are affordable year-round here. The 15-minute claim is honest for a sauce you're building while pasta cooks, though actual prep (mincing garlic and shallot, chopping tomato) runs closer to 8–10 minutes hands-on. It reheats well and works as a weeknight staple, but it's not exciting enough to anchor a memorable meal on its own.
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