Tomato Sauce

Store unopened jars/cans in pantry. Once opened, refrigerate in airtight container. Freeze in portions for easy use.

Values vary by brand and preparation; check labels for added sugars and sodium

Simmer sauce for 10-15 minutes to concentrate flavors and reduce acidity

Add a pinch of sugar or grated carrot to balance acidity if sauce tastes too sharp

Stir in fresh herbs like basil at the end of cooking to preserve their bright flavor

Use high-quality canned tomatoes or passata if making sauce from scratch

Pasta (spaghetti, penne, rigatoni)

Mozzarella and parmesan cheese

Fresh basil, oregano, and garlic

Olive oil and red wine

Meatballs, sausage, or ground beef

Eggplant, zucchini, and bell peppers

Boiling sauce too vigorously, which can make it bitter and splatter everywhere

Adding sauce to pasta without reserving pasta water for adjusting consistency

Not seasoning adequately—tomato sauce needs salt to bring out its full flavor

Using sauce straight from the jar without heating or doctoring with fresh ingredients