Ingredients
Scale
1 tablespoon olive oil,
1 medium onion finely chopped,
2-3 cloves garlic minced,
1 can (14.5 oz) crushed tomatoes,
1 tablespoon tomato paste,
1 teaspoon sugar (optional, to balance acidity),
1 teaspoon dried basil,
1 teaspoon dried oregano,
salt and pepper to taste,
fresh parsley for garnish (optional).
Instructions
- Heat Olive Oil: In a large saucepan, heat olive oil over medium heat.
- Cook Onion and Garlic: Add the chopped onion and sauté for 3-4 minutes, or until soft and translucent. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
- Add Tomatoes: Stir in the crushed tomatoes and tomato paste. Bring to a simmer.
- Season: Add sugar (optional), dried basil, oregano, salt, and pepper. Stir to combine.
- Simmer: Let the sauce simmer on low heat for 15-20 minutes, stirring occasionally, until it thickens and the flavors meld together.
- Finish and Serve: Taste and adjust seasoning if necessary. Pour the sauce over freshly cooked lobster ravioli and garnish with fresh parsley if desired.
Notes
For a spicier version, you can add a pinch of red pepper flakes or some fresh chili.
The sauce can be prepared in advance and stored in an airtight container in the refrigerator for up to 3 days.
You can substitute crushed tomatoes with tomato puree for a smoother texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian