Go-To Quick Sauce

I am not even going to have the “sauce” or “gravy” conversation because well biscuits and gravy. NEED I SAY MORE?

Okay let’s get back on track. This is so simple and my go-to red sauce. It can be used on anything from pasta to pizza to eggplant.

I am unfortunately one of those people who have random outbursts of acid reflex after eating tomato sauce. There is no rhyme or reason to when I will be attacked but when it does it is the absolute worst. However, now that I have changed up my recipe and added a soon to be not-so secret ingredient that has all changed.

Want to know what it is? I can’t hear your answer but I assume it is a yes. I have started adding one can of unsweetened coconut milk to my quick sauce. The natural sugars in the coconut milk cut the acid from the tomatoes without changing the flavor. It has truly been such a miracle for me because I was not willing to forgo tomato sauce just because acid reflux told me to. Not to mention, this subtle hint of coconut makes this sauce so creamy and have such a depth of flavor.

Once you start using this recipe, you will never want to look back!


  • 2-3 large cloves of garlic, minced
  • 2 large 28 oz cans of crushes tomatoes
  • 1 teaspoon of red pepper flakes (cut down if a milder heat is desired)
  • 1 teaspoon of dried basil
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon of dried thyme
  • 1/2 teaspoon of dried rosemary
  • 1/3 of a large onion, diced
  • 1 can of unsweetened coconut milk
  • salt and pepper to taste

In  a large pot on medium heat, add 1 tablespoon of olive oil. When hot, add in your dried spice mix (red pepper flakes, basil, oregano, thyme, and rosemary). Allow the spices to heat up for 1-2 minutes and release their flavors. Then add in your minced garlic and diced onions. These will take about 2 minutes to become translucent. Then add in your 2 cans of crushed tomatoes. Stir for a minute, then add salt and pepper to taste, turn down to a low heat and cover. Let the sauce cook down for about 15 minutes, stirring occasionally. Then, pour in your coconut milk. Cover and let sauce cook down on low heat for another 20-30 minutes.

At this point the sauce is ready to go. It is that quick and easy! You can remove the sauce from the heat and keep covered until ready to use.

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