Faster Shortcut: Upgrading Bottled Tomato Sauce

Ingredients:

  • 1 jar (24 oz) Michael's of Brooklyn or Rao's tomato sauce

  • 2 tbsp extra virgin olive oil

  • 1 tbsp of butter

  • 2 garlic cloves, minced

  • ½ small shallot, finely chopped (optional, for added depth)

  • ½ tsp crushed red pepper flakes (optional, for heat)

  • ½ tbsp Italian seasoning

  • ¼ cup of dry white vermouth

  • ¼ cup fresh basil leaves, torn

  • Salt and freshly ground black pepper, to taste

  • Optional: 1 tbsp balsamic vinegar or a splash of red wine for richness

  • Optional: ¼ cup chicken stock

  • Freshly grated Parmesan cheese

Instructions:

  1. Sauté Aromatics: Heat the olive oil and optional butter in a large skillet over medium heat. Add the garlic and onion, and Italian herbs and sauté for 4-5 minutes until softened and fragrant, but not browned.

  2. Add the Jarred Sauce: Pour the jar of tomato sauce into the skillet with the garlic and onion. Stir to combine, then season with crushed red pepper flakes (if desired), dried oregano or Italian seasoning, salt, and black pepper. Stir well.

  3. Deglaze with vermouth or light red wine and cook down to a couple of Tbsp

  4. Adjustments: Add a splash of balsamic vinegar to deepen the flavor. If the sauce tastes too acidic, add a squirt of tomato paste to balance it out. 

  5. Let the sauce simmer gently for about 30- 45 minutes until the oil rises to the top. 

  6. Optional: Finish with Fresh Herbs:

    1. Stir in the fresh basil leaves during the last few minutes of cooking. This adds a bright, fresh note to the sauce.

Serve: Serve the sauce over your favorite pasta, and if desired, top with freshly grated Parmesan cheese for extra flavor.