This recipe for Homemade Tomato Sauce is a family classic that I’ve been preparing for over 10 years. No need to buy jarred tomato sauce ever again. Prepare a big batch on Sunday, and store any leftovers in the freezer for later use.
Homemade Tomato Sauce (Way Better Than Jarred!)
- Servings: 1 cup
- Yield: 9 - 10 servings
- Prep Time: 08 min
- Cooking Time: 1 hr 10 min
- 2 tablespoons olive oil
- 1 medium-sized onion, finely chopped
- 4 cloves garlic, minced
- Pinch of red pepper flakes (optional)
- 2 28-ounce cans crushed tomato (preferably San Marzano)
- 1 6-ounce can tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- Kosher salt
- Freshly ground black pepper
- Small handful of chopped flat leaf parsley
- For serving: cooked pasta (use gluten-free or vegan options if needed), chopped parsley and grated Parmesan cheese
- Warm olive oil in a large, heavy-bottomed pot over medium heat. Once you see the oil shimmering, add the chopped onion and a pinch salt and sauté for 1 minute, stirring occasionally. Add the minced garlic and pinch of red pepper flake then continue to sauté until onions are soft and translucent, stirring occasionally.
- Add crushed tomato, tomato paste, oregano, basil, sugar, a few pinches of kosher salt and several turns of freshly ground black pepper, stirring to combine. I also like to fill the empty can of tomato paste with water then add that to the sauce (6 oz.). Bring sauce to a boil, reduce heat to low then simmer, partially covered, for 1 hour (1.5 to 2 hours is best if you have the time).
- To finish the sauce, stir in a handful of chopped parsley. Season to taste with additional kosher salt and freshly ground black pepper.
- Serve this sauce with your favorite pasta. I like to add two or three sizable spoonfuls of sauce to freshly drained spaghetti, tossing to coat. This will ensure that the spaghetti absorbs the flavor of the sauce. Place a mound of spaghetti on a plate then top with extra sauce (I like it saucy :)), chopped parsley, grated Parmesan cheese and freshly ground black pepper.
Get the full story on Kitchen Konfidence.