Easy Pasta Sauce Recipe
Pasta Sauce that is simple to make. It’s so simple to create your own tomato sauce that you’ll (probably) never go back to buying the canned stuff again. It goes well with spaghetti, grilled sausages, polenta, and many other dishes. I was born in Italy and raised in the United States. To save you the trouble of learning about my upbringing, let me just tell you that my mother often prepared her own tomato sauce. However, I’ll tell you what I really think: During my upbringing, I never ate sauce from a jar purchased from a store.
It used to be that my mother would sneer during those Ragu advertisements when they shouted, “It’s in there!” as if the commercial had somehow hurt her personally.
It took hours to cook and, believe me when I say, it was the greatest sauce most people had ever tasted before.
The sauce that I’m going to share with you today is not my mother’s.
How excellent is it, exactly?
It’s so wonderful that even my mother enjoys it.
All you need is a few ingredients and a little amount of time to make this dish.
Crushed tomatoes are used in this dish. This is quite important for this sauce. Although diced tomatoes can be used, the consistency of the sauce will not be the same as it would be with whole tomatoes. Tomatoes are often a little thicker or thinner depending on the brand and, in certain cases, depending on the season. Add 1/4 cup of water to the sauce to get it going. If your sauce is too thick, thin it up with a bit extra water. Cook’s Tip: As the sauce cooks, it will thicken as it cooks. It is preferable to start with a thinner sauce than you want the completed sauce to be while making the sauce.
Onions and Garlic
The flavor of the sauce is greatly enhanced by the addition of onions and garlic. Make use of one medium onion and three to five garlic cloves for this recipe. Yes. Yes, you read that correctly. Three to five cloves are recommended. What’s the deal with the range? If the cloves are little, you can use more of them. This results in a spaghetti sauce that is a little lumpy. The sliced onions are mostly responsible for the consistency. I cut them up in a harsh manner. If you want a sauce that is velvety smooth, you have three options:
- Finely dice the onions
- Set aside. In a food processor, pulse the onions until they’re practically a paste-like consistency
- After the sauce has done simmering, puree it until smooth.
Adding a pat of butter to my sauce is something I didn’t start doing until recently, but my, what a difference it has made. It takes only a small piece of butter to give the sauce a roundness that you’ll enjoy.
I’m aware of the situation. I’m aware of the situation. All of the fashionable culinary snobs claim that dried herbs have no taste and are thus unnecessary. Do you understand what I’m saying? ‘ Eff them all. Seriously. Purchase some high-quality dried basil and you’ll be fine. Is dried produce the same as fresh produce? Nope! However, it will enhance the flavor.
It is simple to determine whether or not the dried basil you are using is fresh by smelling it. Despite the fact that you are not rubbing it between your fingers, you should be able to sense a fresh basil scent. If you are unable to detect any scent, it is most likely time to replace the jar.
It simply takes 10 minutes to cook this sauce on the stovetop. Seriously. Cook it for a longer period of time, up to one hour, for a more intense taste. The sauce thickens as it cooks longer, so be sure to cook it thoroughly. Stir it occasionally, and add more water if necessary to get the desired consistency.
Salt, Pepper, and Other Good Flavors
Consider these items to be a starting point for your recipe. You might wish to season your dish with a bit extra salt or a sprinkle of more red pepper flakes from time to time. Sometimes you might want to add some more herbs, such as oregano, or freshly grated parmesan towards the conclusion of the cooking process, but that’s just me. With this sauce, you can accomplish your goal. It’s yours to keep. Have a good time with it!
Can I use this sauce for pizza?
Sure! I like a thick sauce on my pizza, so I’d recommend cooking the sauce till it’s thick before using it on the pie.
How do I freeze tomato sauce?
Allow the sauce to cool fully before using it. Place the mixture into a freezer-safe storage container. Put it in the freezer for up to three months. Refrigerate overnight to allow the frozen food to thaw. Before serving, bring the mixture to a boil. Make necessary adjustments to the consistency.
Can I use fresh tomatoes?
I wouldn’t do that. Fresh tomatoes are quite delicious. This dish, on the other hand, was created using canned tomatoes.
Can I can this sauce?
Nope! It is not a canning recipe that has been authorized.
Can I omit the sugar?
Absolutely! Believe it or not, the addition of 1/2 teaspoon of granulated sugar improves the natural sweetness of the tomatoes and, believe it or not, makes a difference. You are free to leave it out if you so choose. Pasta Sauce that is simple to make. It takes only 10 minutes to prepare. Preparation time: 10 minutes Approximately 10 minutes of cooking time Time allotted: 20 minutes Servings6servings Calories144kcal
- 2 tablespoons olive oil
- 1 medium onion finely diced
- 3-5 cloves garlic minced or put through a garlic press
- 2 tablespoons dried basil
- Pinch red pepper flakes (about 1/4 teaspoon)
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon granulated sugar
- 1 pat butter (about 2 teaspoons)
- 128 ounce can crushed tomatoes
- 1/4 cup water
- 2 tablespoons olive oil
- The olive oil should be heated until it shimmers on a high heat setting. Cook the onions, turning regularly, for approximately three minutes, or until they are tender and translucent. During the cooking process, the onions should sizzle and hiss. Toss in the garlic. Using a whisk, mix all of the ingredients. This keeps the garlic from becoming too hot to handle. Continue to cook for an additional two minutes. Combine the basil, red pepper flakes, salt, and sugar in a large mixing bowl. Using a whisk, mix all of the ingredients. Toss in the butter. Stir for about a minute, then add half of the smashed tomatoes and simmer for another minute. Remove any stuck-on particles from the bottom of the pan by scraping it. Reduce the heat to a low setting. Toss in the remaining tomatoes. 1/4 cup water should be added at this point. Pour in more water if the sauce appears to be too thick
- Reduce the heat and let the sauce to simmer for 10 minutes or up to one hour. If you want to simmer the sauce for an extended period of time, mix it occasionally and add extra water as needed to keep the sauce at the proper consistency.
Easy Homemade Spaghetti Sauce Recipe
Made with a few essential items you may already have on hand, my family’s secret homemade spaghetti sauce is quick and easy to prepare. Your store-bought spaghetti sauce will be replaced by this one, which is perfectly thick and full of flavor. You can prepare this fast vegetarian pasta sauce ahead of time and store it in the freezer for later use. In addition, I’ve added a spaghetti meat sauce option for those who enjoy meat. Make sure to watch the video and take note of all of my suggestions below.
Also, the components are simple and readily available: canned tomatoes, onions, garlic, carrots, as well as a few spices and fresh herbs for taste, are all things that most of us have on hand.
It is quite OK to use high-quality canned tomatoes from the cupboard.
The less complicated, the better! This recipe for homemade spaghetti sauce will become a favorite of yours. It’s the perfect thickness and has a ton of flavor. So let’s get this party started!
It just takes a few ingredients, which you may already have on hand, to make this homemade spaghetti sauce. Here’s everything you’ll need for this dish, as well as how to prepare it:
- Extra virgin olive oil – I usedPrivate ReserveGreek extra virgin olive oil as my extra virgin olive oil. The chopped vegetables and aromatics are sautéed in the EVOO to begin the sauce (some people add a touch of butter in addition, if they want something a little more fatty or rich)
- The sauce is then added. The onions were medium sized, and I used a yellow onion for this recipe. Attempt to cut the onions as finely as possible so that they don’t get too chunky throughout the cooking process. Garlic – A nice Italian tomato sauce would be incomplete without a few cloves of fresh garlic. minced garlic cloves (about 3 to 4 cloves total)
- Carrots-While carrots are not a conventional component in spaghetti sauce or pasta sauce, they are the secret ingredient in this recipe since they help thicken the tomato sauce while also providing natural sweetness to the sauce. I make use of two carrots (smaller carrots are okay to use). Use a small food processor or a grater to finely chop the carrots (I tried both and preferred the results from the food processor). Tomatoes from a can-I use a large 28-ounce can of crushed tomatoes for this recipe. Using multiple types of tomato sauce or canned tomatoes isn’t necessary, but if you want to include a spoon of tomato paste in addition to the sauce, that’s OK. Spice-A generous amount of dried oregano and a dash of sweet paprika combine to create a straightforward Italian seasoning that works really well here. If you want your sauce with a little kick, a sprinkle of crushed red pepper flakes can do the trick. For this marinara pasta sauce, fresh herbs such as basil leaves torn into small pieces and chopped parsley enhance the Italian taste profile. You may experiment with the quantity of fresh herbs to suit your taste, but a decent starting point is around 12 cup packed of each herb mixture.
How to Make Spaghetti Sauce: Step-by-Step
(See recipe below for a printable version.) The time required is 35 minutes. Step-by-step instructions on how to create spaghetti sauce
- Cook the onions, garlic, and carrots until they are soft. Add a couple of teaspoons of extra virgin olive oil to a saucepan or braiser and bring to a simmer. Heat over medium/medium-high heat until the mixture is barely shimmering. Combine the chopped onions, garlic, and finely shredded carrots in a large mixing bowl. Cook for approximately 5 minutes, stirring often. Combine the tomatoes, water, and seasonings in a large mixing bowl. Add in the smashed tomatoes and a little amount of water (approximately 12 cup) and mix well. Season with kosher salt and freshly ground black pepper to taste. Add the dried oregano, paprika, and fresh herbs and mix well (basil and parsley). Bring this party to a boil for a few minutes, then reduce the heat and simmer until everything is nice and ready! Cover the pan and let the sauce to boil for 15–20 minutes (I like to check on the sauce occasionally to give it a stir or add a tiny bit of my cooking pasta water if needed). As a result, you should have a beautiful sauce with the correct consistency. If you have any fresh basil or parsley left over, sprinkle it over top. Pastaserve should be included. The greatest tasting spaghetti is achieved by mixing freshly cooked pasta with sauce and cooking it for additional 5 minutes or so to allow the pasta to absorb the flavors and goodness of the sauce.
Need meat? Spaghetti meat sauce option
A vegetarian spaghetti sauce may be used in a variety of ways, which is why I make it more frequently. However, it is simple to transform this into a robust spaghetti meat sauce with very little work on your part. You’ll need around 1 pound of ground meat from one of your options (ground beef, chicken, turkey, or Italian sauce).
Follow these steps to make this sauce with meat:
- Using a small amount of extra virgin olive oil, heat it up. Cook the ground beef over medium heat, stirring often, until it is thoroughly browned and cooked through. Drain the meat and place it on a platter for the time being. In the same braiser or saucepan, sauté the onions, garlic, and carrots for 5 minutes in a little amount of extra virgin olive oil
- Transfer to a separate bowl. Return the cooked ground beef to the pot and stir everything together. Add the tomatoes, water, and seasonings as directed in the recipe. Bring the water to a boil
- Reduce the heat to low and let the sauce to simmer for approximately 20 minutes longer. If necessary, check on it every few minutes and add a little water (or your pasta boiling water) if necessary.
How to thicken spaghetti sauce?
Why is this homemade spaghetti sauce so rich and the perfect thickness despite the fact that it contains no meat? Here are a few examples of factors that create a difference:
- Vegetables, finely chopped or grated, should be added. This is just another excellent reason why I enjoy including finely shredded carrots in my dishes. Not only do they lend a natural sweetness to the tomato sauce, but they also thicken it and give it a lovely body
- Make sure to use the correct sort of canned tomatoes for this recipe. Tomato sauce will be used in a variety of dishes. If you like a thicker consistency, canned crushed tomatoes will provide a better outcome than fresh diced tomatoes. Lastly, as I previously mentioned, something I don’t always use is a couple tablespoons of tomato paste, which might potentially be beneficial
- However, do not use too much liquid. In this recipe, I use around 12 cup water to get things started earlier on. In the meantime, I keep an eye on the sauce as it simmers and adjust the seasonings as required (this is a perfect use for pasta boiling water if you have it on hand, and the starch from the pasta cooking water will also help)
- Simmer the sauce until it is thick and creamy. You’ll note that once the sauce comes to a boil for a little period of time, I reduce the heat and let it to simmer for about 20 minutes. In the event that I’m not in a rush, I’ll give it a few additional minutes, keeping an eye on the consistency and adding more liquid if it becomes too thick. There are several options for thickening the sauce. Although not included in this recipe, you may thicken the sauce using a small amount of corn starch or even an egg if you want to be more creative (egg must be tempered before adding). The reason I don’t use any of these approaches is that my recipe has the perfect thickness for me
How long does pasta sauce last in the fridge?
Toss in veggies that have been finely chopped or shredded. Adding finely chopped carrots is yet another excellent reason for doing so. It is important to use the appropriate sort of canned tomatoes since they not only contribute natural sweetness to the sauce, but they also thicken it and give it a good body. There will be a lot of tomato sauce in many different dishes. That’s great, but if you’re looking for a thicker consistency, canned crushed tomatoes would provide a superior outcome. Along with the above, something I don’t normally include is a couple tablespoons of tomato paste, which might be beneficial; nevertheless, do not use too much liquid while preparing the dish!
Later, I keep an eye on the sauce while it simmers and add a little more if necessary (this is a perfect use for pasta cooking water if you have it on hand, and the starch from the pasta cooking water will also help); Simmer the sauce until it is thick and creamy.
Even if I’m in a rush, I’ll let the mixture sit out for a few more minutes, checking the consistency and adding more liquid if it becomes too thick.
You may also use a little corn starch or even an egg to thicken the sauce if you don’t want to use the flour in this recipe (egg must be tempered before adding).
Can you freeze spaghetti sauce?
It’s common for me to prepare a few batches of this spaghetti sauce at a time and store them in the freezer. Make certain that the spaghetti sauce has completely cooled before freezing it. Transfer the sauce to freezer-safe containers, being sure to leave enough space for the sauce to expand during freezing. Cover the container firmly and be sure to clearly mark it with the contents and the date. Refrigerate the sauce overnight to allow it to thaw. Warm over medium heat, stirring occasionally, until well heated.
Watch the video for how to make this spaghetti sauce recipe:
Check out our selection of recipes for the Mediterranean diet. Visit ushere to see all of our recipes. CLICK HERE TO JOIN MY FREE E-MAIL LIST. SHOPPING OURONLINE STORE FOR HIGH-QUALITY OLIVE OILS, ALL-NATURAL SPICES, AND MUCH MORE Check out our selection of recipes for the Mediterranean diet.
Visit ushere to see all of our recipes. CLICK HERE TO JOIN MY FREE E-MAIL LIST. CHECK OUT OUR ONLINE STORE FOR HIGH-QUALITY OLIVE OILS, ALL-NATURAL SPICES, AND MORE. Print
Made with a few essential items you may already have on hand, my family’s secret homemade spaghetti sauce is quick and easy to prepare. Your store-bought spaghetti sauce will be replaced by this one, which is perfectly thick and full of flavor.
- 14 cupextra virgin olive oil (I usedPrivate ReserveGreek extra virgin olive oil)
- 1 medium yellow onion, grated
- 3 garlic cloves, finely chopped
- 1 medium yellow onion, grated Use a grater or a food processor to finely shred 2 carrots
- Set aside. 2 cans crushed tomatoes
- 12 cup water (pasta cooking water is best)
- Kosher salt and black pepper
- 1 tablespoon dried oregano
- 1 teaspoon sweet Spanish paprika
- Optional: a pinch of red pepper flakes Toss together a handful of fresh basil (about 12 cup packed) and a handful of fresh parsley (about 12 cup packed).
- To make the sauce, heat the extra virgin olive oil in a large saucepan over medium heat until it is barely shimmering. Combine the onions, garlic, and finely shredded carrots in a large mixing bowl. Cook for approximately 5 minutes, stirring often, until the vegetables are tender. In a large mixing bowl, combine the crushed tomatoes and approximately 12 cup water. Season with a large amount of salt and pepper to taste. Add the oregano, paprika, and crushed pepper flakes, if using, and mix well. Finally, add the fresh basil and parsley and mix well. Bring the sauce to a boil and then reduce the heat to a low setting. Cover with a lid and cook for 15 to 20 minutes, or until the vegetables are tender. Check the sauce halfway through, and if you think it’s too thick, you may thin it up with a little more water (preferably some of your pasta cooking water). When the sauce is finished, you can add extra fresh basil if you’d like. If you’re serving this as a supper dish, you may mix in some cooked pasta of your choice. Stir everything together and boil the pasta in the sauce over low heat for approximately 5 minutes.
- Tips for Preparing the Pasta: Allowing the pasta and sauce to simmer together for a few minutes before serving allows the pasta to soak up some of the sauce and flavor. It’s as though the sauce is being poured into the pasta from the inside out. Delicious
- Optional meat: If you wish to include meat in your recipe, start with 1 pound of ground beef, or turkey, or ground sausage (your choice of ground meat). Using a small amount of extra virgin olive oil, heat it up. Cook the ground beef over medium heat, stirring often, until it is thoroughly browned and cooked through. Drain the meat and place it on a platter for the time being. Sauté the onions, garlic, and carrots for 5 minutes in a small amount of extra virgin olive oil in the same braiser or pot before adding them to the saucepan. Return the cooked ground beef to the pot and stir well to blend the flavors. Observe the recipe directions above, starting with Step 2. Refrigeration: This vegetarian spaghetti sauce will keep nicely for 3 to 4 days in the refrigerator. Make sure the sauce has completely cooled before transferring it to a glass container or jar with a tight-fitting lid and storing it in the refrigerator. Instructions for freezing: If you wish to create large amounts of this sauce to use at a later date, you may freeze it in individual portions. Allow the sauce to cool fully once more. Remove from the heat and transfer to freezer-safe containers, leaving enough space for the sauce to expand as it freezes. Seal the package carefully and write the date on the outside. Freeze for approximately three months. Refrigerate overnight to allow the frozen food to thaw. Check out our Online eShop for a wide selection of high-quality Mediterranean products, including olive oils and some of the spices used in this recipe.
- Preparation time: 10 minutes
- Cooking time: 25 minutes The dish falls under the category of main course
- The cooking method is stovetop
- And the cuisine is Italian.
Spaghetti Sauce, Pasta Sauce, Vegetarian Spaghetti Sauce, Homemade Pasta Sauce are some of the terms used to describe this dish.
Homemade Spaghetti Sauce Recipe
Recipe for Homemade Spaghetti Sauce is bursting with flavor, and it’s simple to produce in big amounts for freezing or canning for quick homemade meals that can be prepared in advance. My family adores it when we create our own spaghetti sauce from scratch. Whenever we make it, we always make a large double or triple batch so that we can easily freeze the leftovers. Due to the popularity of spaghetti and meatballs in our household, we nearly always have frozen spaghetti sauce and meatballs on hand.
What are the best tomatoes to use?
The greatest spaghetti sauce is produced from San Marzano tomatoes, which are grown in Italy. San Marzano tomatoes are a kind of plum tomato that is grown in Italy. These tomatoes have a richer flavor, are sweeter, and are less acidic than other varieties. You may get canned San Marzano tomatoes at your local grocery store or online. To be clear that the tomatoes are of this kind, the label should state so prominently.
Can I make spaghetti sauce from whole tomatoes?
If you want to create spaghetti sauce from scratch, rather than using canned tomatoes, you’ll need to peel your tomatoes and remove the stems before proceeding. The quickest and most efficient method of peeling tomatoes is to blanch them in boiling water for 1-2 minutes and then immediately throw them in an ice bath to stop the cooking. After that, the skins may be simply peeled away. We also have a recipe for Fire Roasted Spaghetti Sauce that is somewhat different.
What is the difference between marinara and spaghetti sauce?
Marinara sauce and spaghetti sauce are two distinct sauces that are used in different ways. Both sauces are made from tomatoes. Marinara is a basic sauce that has been enhanced with simple flavorings such as garlic, salt, and basil. The sauce for spaghetti frequently contains extra ingredients and spices such as onion, fennel, parsley, and oregano in addition to the tomatoes.
Spaghetti sauce does not contain ground beef because it is generally served with meatballs, so we do not include it. You may, however, customize your dish by adding ground beef. If you cook it separately, you will want to add it to the onions and cook it fully before draining off any extra fat. If you cook it together with the onions, you will want to add it to the sauce just before serving.
We serve this spaghetti sauce with Homemade Baked Meatballs, which are delicious. These meatballs are bursting with flavor, and they are the ideal accompaniment to this sauce. Furthermore, they store very well, allowing you to have a whole, from scratch handmade freezer dinner ready for those hectic nights.
Time Saving Tip:
Cooking a spaghetti sauce for an extended period of time permits it to create a strong taste.
This dish asks for a simmering time of 1-4 hours. You can also put everything to a slow cooker and let it handle all of the simmering for you if you don’t feel safe leaving it on the burner. Put it on high for 4-5 hours, and you’ll have a well-developed spaghetti sauce on your hands.
It’s really simple to store leftovers of this sauce in the freezer for future use. All that is required is that you allow the sauce to cool before ladling it into gallon-sized ziploc bags. We only need four scoops for our family of four, therefore we just pour four scoops into each of the four bags. If you keep track of how much your family consumes, you should be able to get an accurate estimate of how much food you’ll require. After that, you place all of the bags on a baking sheet and place it in the freezer for several hours.
When you’re ready to dine, just defrost the frozen food and reheat it on the stovetop or in the microwave until warm.
Prepare 6 pint-sized mason jars by sterilizing them. 1 tablespoon of lemon juice should be added to each jar. Fill the jars halfway with the prepared spaghetti sauce, allowing 1/2 inch of space at the top for expansion. Place the lids and bands on top of the jars and tighten them down. 35 minutes in a boiling water bath is the recommended cooking time.
Storage and Reheating Instructions:
Any leftovers should be stored in an airtight container in the refrigerator, or follow the directions above to keep them in the freezer. reheat over medium-low heat on the stovetop until well warmed through If you enjoy this dish, you might also enjoy these other mouthwatering pasta recipes:
- Pasta Puttanesca, Shrimp Scampi Pasta in 15 Minutes, Cheesy Chicken Spaghetti, Creamy Chicken Tetrazzini, and many more.
Follow along with Rachel as she walks you through every step of this recipe in the video below. It might be helpful to have a picture, and with our culinary program, we’ll always have something to assist you out. For the whole collection of recipes, visit YouTube, Facebook Watch, or ourFacebook Page. You can also find them right here on our website, along with their related recipes.
World’s Best Pasta Sauce!
I made this twice, the first time exactly as instructed, and it was delicious! However, I made a few minor adjustments after that. I used 100% ground beef and substituted red wine for the water, as well as 1/2 teaspoon each of oregano and rosemary, as well as 2 bay leaves. I cooked it in my crock pot for 4 hours and it came out just delicious! Even a real Italian gentleman complimented me on the sauce, saying it was “amazing.” I put it over spaghetti as a side dish. More information can be found at
Most helpful critical review
I did this only for the purpose of seeing how other people prepare their sauce. This was only a mediocre performance at best. First and foremost. There is already enough fennel seed in Italian sausage, so adding any more would be excessive and unnecessary. Furthermore, it is devoid of the elements necessary for a complete, rich sauce. For example, bell peppers, mushrooms, fresh Italian basil, fresh spicy oregano, fresh parsley, and a splash of red wine are all excellent additions. (By the way, red wine should be used for sugar in this recipe.
Making your sauce using 1/8 to 1/4 cup olive oil will prevent it from coagulating and will also make it a healthier dish.
- 5star ratings: 851, 4star ratings: 143, 3star ratings: 39, 2star ratings: 13 and 1star ratings: 8.
I made this twice, the first time exactly as instructed, and it was delicious! However, I made a few minor adjustments after that. I used 100% ground beef and substituted red wine for the water, as well as 1/2 teaspoon each of oregano and rosemary, as well as 2 bay leaves. I cooked it in my crock pot for 4 hours and it came out just delicious! Even a real Italian gentleman complimented me on the sauce, saying it was “amazing.” I put it over spaghetti as a side dish. .Read moreI’ve never published a recipe review before, but this one was well worth the time and work.
- Having cooked Italian food for a long time, I was delighted to discover this sauce, which was very delectable.
- Read MoreI hope you find it useful.
- Continue readingAdvertisement I did this only for the purpose of seeing how other people prepare their sauce.
- First and foremost.
- Furthermore, it is devoid of the elements necessary for a complete, rich sauce.
- (By the way, I’d like to point out that Red wine should be used for sugar in this recipe.) Also.
- A couple of pinches of black pepper and a sprig of fresh thyme put on top of the sauce before serving completes the dish.
In order to avoid having a fatty beef and sausage, I sautéed them separately and then combined them with the sauce during the last half hour of cooking.
After that, I added the tomatoes and seasonings.
I increased the basil by two-thirds and added two teaspoons of oregano and one bay leaf.
Despite the fact that it tasted even better the next day, this sauce was a hit.
What am I supposed to pull up?
This sauce is delicious as is, and the greatest thing is that you can customize it to your preferences.
I prefer a thick sauce, so I omitted half of the tomato sauce called for in this recipe, and it was still delicious!
Since then, I have made it a point to NEVER purchase anything from the store.
If I could figure out how to preserve it in jars, I’d keep it on hand all of the time.
- It’s a fantastic piece.
- 1) Increase the amount of garlic used!
- 2) In place of half of the water, use a dry red wine as a substitute.
- You’ll adore the scent that fills the kitchen, and you’ll be shocked at how much it influences the taste of the finished sauce.
- The best spaghetti sauce I’ve ever had!
- My daughter really cooked it and reported that it was simple and quick to prepare.
- My personal preference was that there was too much meat, and I would reduce the sugar by half or skip it totally next time.
- Their flavor is less acidic than that of competing products.
- There is no better tomato paste than their roasted garlic flavored tomato paste!
Super Simple Marinara Sauce
Meet the marinara sauce recipe that has been a long time in the making! Despite my fondness for marinara, I’ve always been scared by the dish, perhaps because it is so delicious that I was terrified of ruining it. I eventually embraced my worries and attempted to make marinara in every manner possible. This is the one that I like without a doubt. This handmade marinara sauce has a deep and vibrant tomato taste that is sure to please. When it comes to making this delectable marinara sauce, you’ll only need five basic cupboard ingredients: excellent canned tomatoes, onions, garlic cloves, dried oregano, and olive oil.
- This marinara is also quite simple to prepare, making it an excellent choice for hectic weeknights.
- Yes, you read it correctly—all you need to do is open a can of tomatoes, halve an onion, and peel some garlic.
- After 45 minutes of simmering, this sauce has a wonderful, real Italian taste that is hard to resist.
- The bottom line is that it is impossible to get the delightful, long-simmered marinara flavor in less than 45 minutes time.
- Dinner is almost ready to be served.
- After experimenting with several other marinara sauce recipes, I came up with this one.
- Consequently, I added dried oregano and two whole garlic cloves (which you’ll crush against the edge of the pan at the conclusion of the cooking process).
- For a little more spice, I sprinkled in a pinch of red pepper flakes, but this is entirely optional.
Why is this the best marinara sauce?
There are six reasons why you will enjoy this recipe:
- This marinara sauce recipe calls for only five basic ingredients and produces a sauce with a deep, genuine marinara taste. It’s quite simple to prepare—no cutting is necessary. It is important to note that this marinara does not include any added sugar, unlike most store-bought sauces. You may use as much or as little of this nutritious sauce as you choose to top your pasta. Tomatoes are beneficial to one’s health. Because the recipe makes two cups of sauce and stores well, it’s probably best to double the amount you make. Simply prepare it in a larger saucepan. This marinara is also a fantastic pizza sauce when combined with other ingredients. I used it to make pizza, and a buddy of mine commented that it tasted just like authentic Italian pizza.
Please let me know what you think of this sauce in the comments section! My new favorite dish has become a mainstay in my kitchen, and I hope it will become one of your favorites as well. Do you want to try some more traditional Italian recipes? Don’t forget about the following:
- Italian Chopped Salad
- Basil Pesto
- Vegetable Lasagna
- Hearty Spaghetti with Lentils Marinara Sauce
- Baked Ziti with Roasted Vegetables
- Minestrone Soup
- Italian Chopped Salad
Watch How to Make Marinara Sauce
- Approximately 5 minutes of prep time, 45 minutes of cooking time, and 50 minutes total time. Yield: 2 cups1 x Category:Sauce
4.8 stars, based on 292 reviews This marinara sauce recipe is very delicious! You’ll only need five basic ingredients to make this dish, and it’s quite simple to prepare. There is no need to cut! The recipe makes 2 cups sauce (enough for 8 ounces of pasta), but you can easily increase it if you want more. Scale
- 1-gallon whole peeled tomatoes (28 ounces) in a big can
- 1 medium yellow onion, peeled and halved
- 1 medium yellow onion, peeled and halved
- 2 big garlic cloves, peeled but left whole
- 1 large onion, peeled but left whole
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- A pinch of red pepper flakes (optional
- Eliminate if you are sensitive to spice)
- Salt to taste (if desired)
- Served with cooked pasta, grated Parmesan cheese or vegan Parmesan cheese, chopped fresh basil, and more olive oil as an optional garnish
- The tomatoes (with their juices), half-sliced onion, garlic cloves, olive oil, oregano, and red pepper flakes (if used) should be combined in a medium-sized heavy-bottomed saucepan
- Cook over medium heat until the tomatoes are soft. Stirring constantly, bring the sauce to a simmer over medium heat, then reduce the heat to maintain a slow, continuous simmer for about 45 minutes, or until droplets of oil float to the surface of the sauce. Stir occasionally, and after around 15 minutes, use a firm wooden spoon to crush the tomatoes against the edge of the pot
- This will take about 30 minutes total. The onion should be discarded when the saucepan has been removed from the heat. With a fork, break the garlic cloves against the edge of the saucepan, and then whisk the broken garlic into the sauce until well combined. Repeat the process with any little onion bits you may come across. Use the wooden spoon to smash the tomatoes to your preferred consistency (you may smooth up the sauce using an immersion blender or stand mixer if required)
- Season with salt to taste (the tomatoes are already pretty salty, so you might just need a pinch). Warm the dish before serving. This sauce can keep well for up to 4 days if kept covered and refrigerated. It can be frozen for up to 6 months.
*A word on tomatoes: Using high-quality tomatoes is essential in this recipe.
Muir Glen tomatoes are highly recommended. They’re made from organic ingredients, and the cans are BPA-free.
▸ Nutrition Information
The information displayed is based on an estimate supplied by a nutrition calculator on the internet. It should not be construed as a substitute for the advice of a licensed professional nutritionist. You can find our complete nutritional disclosure here.
5 minutes for reading This post includes affiliate links for your convenience. To learn more about my affiliate policy, please visit this page. I married into an Italian family, and as a result, a number of things are taken for granted:
- Minutes to Read: 5 It is possible to earn commissions from this post. My affiliate policy may be seen by clicking here. A number of factors are predetermined by my marriage into an Italian family, including:
Why Homemade Pasta Sauce?
Since being a member of the family, I have had access to Nonna’s (my husband’s grandmother) pasta sauce recipe, which makes use of pre-canned tomato sauce, chopped tomatoes, and fresh basil (that she probably canned herself). Since we had an abundance of fresh tomatoes from our garden one year, I attempted to recreate the recipe using fresh tomatoes and came up with my own pasta sauce recipe, which I will share with you today. I’m going to share my versions of both with you today:
How to Make Pasta Sauce from Fresh or Canned Tomatoes
If you are working with fresh tomatoes, the first recipe should be used. If you’re using canned tomatoes, go with the second option instead. I’m not sure whether I’m permitted to post “Nonna’s Recipe,” which is still the gold standard of pasta sauce in our family, but I’m providing my tweaks on the recipe in lieu of the original. The one aspect of her technique that I know about is to add a piece of carrot into the sauce while it is boiling to absorb the acidity of the tomatoes and make a sweeter sauce, which I can share with you.
Homemade Pasta Sauce from Fresh Tomatoes
- Fresh tomatoes, basil, and garlic are used to make this authentic tomato marinara sauce. Preparation time: 10 minutes Cooking Time: 2 hours 2 hours and 10 minutes in total CourseSauceCuisineItalianServings4cupsCalories254kcal
- Remove the skins and seeds from the tomatoes and set them aside. Prepare the vegetables by chopping the onion, mincing the garlic, and grating half of the carrot. Place the olive oil in a large stockpot over medium heat and bring to a simmer. When the olive oil is heated, add the diced onions and cook for 5 minutes, stirring occasionally. Stir in the garlic and shredded carrot and continue to cook for another 2-3 minutes, or until the onions are transparent and soft. Combine the tomatoes, chopped basil leaves, oregano, thymebay leaves, parsley, and sea salt in a large mixing bowl
- Mix well. Simmer for 2-3 hours on low heat, or until the vegetables are cooked down and beginning to color
- 30 minutes before serving, add a carrot piece to absorb the acidity. Remove the sprigs of herbs, bay leaves, and carrot piece from the dish
- Optional: To make a smooth sauce, use an immersion blender to purée the ingredients until smooth (if you like a thicker sauce, omit this step). Use it right away or store it in the refrigerator for up to 1 week, or can it according to the instructions on the canning lid for tomato products.
For fresh tomatoes (or peaches), cut a little “x” on the top and dip into boiling water for 10 seconds before dropping into an ice bath to stop the cooking process. The skin will readily peel away from the body. Serving:1cup Calories:254kcal Carbohydrates:33.1g Protein:5.5g Fat:13.7g 2 g of saturated fat Sodium:130mg Fiber:7.9g Sugar:20.3g
10-Minute Pasta Sauce from Canned Tomatoes
A 10-minute recipe, which tastes almost as wonderful as the two-hour version but takes considerably less time to prepare, is an excellent alternative. The following recipe is my go-to on a hectic night when I only have 20 minutes to prepare a pound of ground beef for dinner. We serve this dish with zucchini or other vegetable noodles for a delicious taste combination.
Pasta Sauce Ingredients:
- 1/4 cupolive oil, 2 (28-ounce) cans or jars of whole, crushed or stewed tomatoes (or 4 15-ounce cans), 1 (6-ounce) can or jar of tomato paste, 1/2 teaspoon dried oregano, 1 tablespoon dried basil leaves (or 1/4 cup fresh, finely chopped), 2 bay leaves (optional), 1/2 teaspoon dried thyme (optional)
- Salt and pepper to taste
- 2 bay leaves (optional)
Pasta Sauce Instructions:
- In a medium-sized saucepan, heat the olive oil over medium heat until shimmering. Add the onions and cook until soft, approximately 5 minutes
- Then add the garlic and cook for another minute. After that, add the tomatoes, tomato paste, oregano, basil, bay leaves, thyme, salt, and pepper to taste. To begin, bring the water to a boil and immediately decrease the heat to a low simmer. Simmer for 10-15 minutes to allow the flavors to merge together. (If you want a thicker sauce with a deeper taste, you may cook it for a longer period of time.) Serve over your favorite type of spaghetti. Optional: To make a thinner sauce that is more suited for pizza, chicken parmesan, and other dishes, mix the ingredients in an immersion blender until smooth.
How to Use Homemade Pasta Sauce
Obviously, a meal comes to mind when reading this text, but this ingredient is infinitely adaptable and works well in a variety of dishes. When tomatoes are in season, this recipe variation with fresh tomatoes is fantastic, and I generally store any leftovers to use over the winter months. This sauce is used in the following recipes:
- Recipes include: Zucchini Lasagna
- Chicken Cacciatore (using tomato sauce/paste/spices in place of the tomato sauce/paste/spices)
- Chicken Parmesan
- And many others.
How to Can Your Own Pasta Sauce
This sauce, as well as the other, may be simply made in big quantities and stored for future use.
This is something I frequently do when we have an excess of tomatoes from our garden. There is really no reason to can the recipe made using canned tomatoes because it is so quick and easy to make that there is no need to go through the extra step of canning it.
Canning Instructions for Homemade Tomato Sauce
My homemade tomato sauce is canned in accordance with the following directions: There is some disagreement about whether it is acceptable to water bath can tomato products or not. To yet, there appears to be a broad opinion that tomatoes are not suitable for water bath canning since their pH is not nearly acidic enough. Adding 1 teaspoon of lemon juice per quart of water for canning is one approach; another is testing pH levels and ensuring that they are 4.4 or below. Personally, I prefer to just pressure can according to the directions on my pressure canner because the pressure is sufficient to destroy any botulinum spores and is regarded safe for tomato storage and preparation.
How to Freeze Homemade Tomato Sauce
For those who aren’t interested in canning, you may always freeze this homemade sauce instead. I like to freeze in quart-size glass mason jars (here’s how to do it) or metal containers rather than plastic ones. Once the sauce has cooled, you may store it in any container you choose in the freezer.
Founder of Wellness Mama and Wellnesse, Katie Wells, CTNC, MCHC has a background in research, journalism, and nutrition. She is also a certified health coach. As a wife and mother of six children, she resorted to study and took matters of health into her own hands in order to discover answers to her health issues. Health and wellness website WellnessMama.com is the product of hundreds of hours of study by the Wellness Mama team, and all entries are medically evaluated and validated by the Wellness Mama research team before being published.
- 3 quarter-cup salt
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 garlic clove, peeled and chopped
- 1 basil sprig
- 1 bay leaf
- 5 pounds tomatoes
Nutritional analysis per serving (5 servings)
- 133 calories
- 6 grams of fat
- 1 gram of saturated fat
- 4 grams of monounsaturated fat
- 1 gram of polyunsaturated fat
- 19 grams of carbs
- 6 grams of dietary fiber
- 12 grams of sugars
- 4 grams of protein
- 397 milligrams of sodium Please keep in mind that the information displayed is Edamam’s best guess based on the ingredients and preparation provided. However, it should not be viewed as a substitute for the advise of a qualified nutritionist.
- Tomatoes should be cut in half horizontally. If you like, you may squeeze out the seeds and toss them away. Slice one of the tomatoes in half lengthwise and press one half of the tomato against one of the big holes of a box grator to grate tomato flesh into a basin. Skins should be discarded. You should consume around 4 cups. Cook the tomato pulp in a low, wide pot over high heat until it is soft. Combine the salt, olive oil, tomato paste, garlic, basil, and bay leaf in a mixing bowl. Bring the sauce to a boil, then reduce the heat to a brisk simmer
- Reduce the sauce by almost half, stirring regularly, to yield approximately 2 1/2 cups medium-thick sauce, 10 to 15 minutes total. Taste and adjust the salt if necessary. It may be kept refrigerated for up to 5 days or frozen for longer storage.
How to Make Pasta Sauce From Scratch
Using Prego in a pinch is OK, but preparing a pot of spaghetti sauce from fresh tomatoes should be done at least once a year by everyone. Specifically, you should undertake it during the summer when you can pretend you still have vacation time, take the day off from work, and spend the time making this before spending the rest of the day splashing about in the sprinkler while clutching an ice pop. Not only that, but tomatoes are at their tastiest and most juicy at this time of year. The difference in flavor will be immediately apparent, and everyone will be in awe that you produced your own homemade tomato sauce from scratch.
Tomato Sauce Recipe
While there’s nothing wrong with using Prego when you’re in a hurry, preparing a pot of spaghetti sauce from fresh tomatoes is something everyone should do at least once a year, if not more. To be more specific, you should do it during the summer when you can pretend you still have vacation time, take the day off from work, and spend the time building this before splashing about in the sprinklers all day with an ice pop in your hand (or two).
Moreover, it is around this time that tomatoes are at their tastiest and most juicy. The difference in flavor will be immediately apparent, and everyone will be in awe that you produced your own homemade tomato sauce.
- 2 pound medium tomatoes (about 10-12), peeled and sliced into big bits
- 2 pound roma tomatoes (approximately 10-12)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- 3 teaspoons flour 1 big yellow onion, peeled and chopped in half
- 3 medium garlic cloves, minced
- 2 tablespoons finely minced fresh basil
- 2 tablespoons finely minced Italian parsley
- Kosher salt
- In a large saucepan, heat the olive oil and butter over medium heat until the butter is melted. Cook, stirring occasionally, until the onion and garlic are softened but not browned, about 8 minutes
- Remove from heat and set aside. Cook, stirring periodically, until the liquid has evaporated and the sauce has thickened, approximately 40 to 45 minutes
- Add the tomatoes (with all of their juices). Remove from heat, carefully scoop out the onion, and toss it away. Allow for 5 minutes of steeping time after adding the basil and parsley. Pulse the tomato a few times in an immersion blender to break up any big pieces of the tomato. Process it for a longer period of time for a smoother sauce. Alternatively, you may use a stand blender to accomplish this in batches. Season with salt to taste, if necessary, before serving.
How to peel tomatoes
Bring a big saucepan of water to a boil over high heat, then remove from heat. Creating an ice bath, which is a big mixing basin filled with cold water and ice, is essential. Remove the bottom of each tomato and carve a shallow X into the bottom of each one with a paring knife. Simply nick the skin and stay as far away from the flesh as possible. Immerse the tomatoes in the hot water for approximately 30 seconds, or until the skin begins to wrinkle and peel away from where you cut them, depending on how large they are.
Gently peel the tomatoes; the skin should easily come off with your fingers.
Perry Santanachote is the recipes editor at Thrillist, and spaghetti is one of her weaknesses.
The Best Homemade Pasta Sauce You’ll Ever Make
It makes no difference whether you name it spaghetti sauce or gravy; what matters is the flavor. If you’re looking for the greatest homemade spaghetti sauce, go no further. It’s easy, rich, and fulfilling, and even if it’s not your grandmother’s recipe, it would still make her proud! – If you’re looking for a simple dish to include on your menu, this is the one for you. It creates just enough to serve as a side dish for any pasta dish and is perfect for batch cooking.
Homemade Pasta Sauce
Making spaghetti sauce from scratch and spreading it over your noodles is perfectly acceptable. There are now jars of sauce that are of comparable quality and flavor to those found in Italian restaurants. However, there are occasions when you just want to feel as though you have created a wonderful dish from scratch. This is the recipe for you. According to the method described below, this dish might either take minutes or take hours to prepare slowly over a low heat. Both methods produce a delectable flavor that is certain to be a hit.
It is certain that your guests will enjoy them since they are delicious, soft, and really simple to prepare.
What Tomatoes are Best for Pasta Sauce?
The ideal situation would be to start with fresh vine-ripened tomatoes and crush them yourself, but in practice this is seldom an option due to time constraints. As a result, the canned crushed tomatoes serve as the foundation of this dish. There is a lot of controversy about which brand is the greatest, and I will pitch in and say that I agree with the majority of people. The finest tomatoes are those grown in San Marzano. There are a lot of brands that sell this sort of tomato, including the reasonably pricedCENTO brand and the premiumMuir Glen brand.
It is somewhat more expensive, but the end product is wonderful.
Do I Have to Use the Special Tomatoes?
No. You may use any supermarket brand of crushed tomatoes, and the sauce will still turn out delicious and creamy. Even if the difference is evident, it does not imply that the dish is any less good; rather, it just has a bit more tomato richness when the more expensive brand of tomatoes is used.
Spend a little more money when you can, but any brand of crushed tomatoes will do for your nightly spaghetti with the kids.
Can I Use Fresh Herbs Instead of Dried?
Sure! If you have fresh basil on hand, use three times the quantity of fresh basil that you would use for the dry recipe. Consequently, in this recipe, use 1 tablespoon fresh basil in lieu of 1 teaspoon dry basil instead of 1 teaspoon dried basil. Feel free to add any other herbs to this sauce that you would typically use in a pasta sauce, such as fresh oregano, thyme, marjoram, or basil if you choose. I enjoy the simple flavor of garlic and basil, but you can certainly experiment with different spices and herbs, or even use a dried Italian herb blend if you want.
What Does the Butter Do in Pasta Sauce?
The richness of the butter helps to cut through the acidity of the tomatoes and make them taste better. It results in a sauce that is richer and a little creamier. If you look about it this way, it means that the flavor is smoother and less biting from what may otherwise be an extremely acidic meal.
Can I Omit Sugar From My Homemade Pasta Sauce?
You may skip the sugar if you choose, but I believe that it provides a great balance to the sharp tomato flavor. This will become less significant as the quality of the tomatoes improves. Alternatively, if you simmer the sauce for a longer period of time, allowing the tomatoes to break down more and absorb the aromas of garlic, basil, and even creamy butter, it may be less necessary.
Can I Add More Vegetables to My Pasta Sauce?
When we can, we like to include more veggies in our meals. This contains spaghetti sauce, among other things. When mixing the pasta with the sauce, there are several ways to modify it by adding sausage, ground pork, or other veggies if desired. If you simply want to add celery and carrots to the sauce, I would recommend using celery and carrots exclusively. These should be shredded or chopped finely before being added, and they should always be cooked down with the onions and garlic. Keep in mind that celery has a lot of moisture, so you may want to simmer it for a little longer and add less water towards the end of the cooking process.
Can I Freeze or Can This for Long-Term Storage?
You have the option of making bigger amounts of this sauce and freezing or pressure canning it for later use. Because I am not familiar with the process of canning, I would defer to the professionals at the National Center for Home Food Preservation for guidance. Refrigerate until chilled before freezing the sauce. Allow it to cool fully before freezing. Fill storage containers or freezer storage bags with the mixture. When utilizing containers, leave at least 1″ of room at the top to allow for expansion during the freezing process.
Remember to name and date all of your preserved tomato sauce so you know how long it has been sitting in the freezer or storage container.
What Goes into Homemade Pasta Sauce?
- Olive oil, onion, garlic, basil, red pepper flakes, salt, sugar, butter, and crushed tomatoes are the main ingredients.
Handy Kitchen Tools
- Wooden spoon, deep skillet, cutting board, knives, and a vegetable chopper are all essentials.
How do You Make Homemade Pasta Sauce?
Heat the oil in a large skillet over medium heat until shimmering. Add the onion to the oil and sauté for 3 minutes until translucent. Stir in the garlic, basil, red pepper flakes, salt, sugar, and butter until everything is well distributed.
Cook for 2 minutes on low heat. Reduce the heat to low and mix in the smashed tomatoes and water until fully combined. Cook for 25 minutes on low heat. Toss the sauce with your favorite pasta or allow it to cool and keep in the refrigerator till later.
More Delicious Recipes
Do you want to include more delectable dishes in your meal plan? Consider some of our favorite pasta meals that may serve as inspiration for you to utilize this pasta or to create something completely different. Check out our top resources below to bookmark, pin or print for later use. Enjoy!
- Cooking a delicious fluffy cauliflower gnocchi recipe
- Making a rich Vegetarian Mushroom Stroganoff recipe
- And more. Pasta with Spicy Garlic and Five Ingredients
- Pasta with Sun-Dried Tomatoes and Garlic, which is quick and easy to make
- Sun-Dried Tomatoes and Garlic
- Sun-Dried Tomato
Preparation time: 10 minutes Preparation time: 30 minutes 5 minutes of additional time Time allotted: 45 minutes
- A mixture of 2 tbsp + 1 tsp extra virgin olive oil (30 ml)
- 2 cloves garlic, chopped
- 1 white onion, finely diced
- 2 tbsp dried basil
- 12 tsp salt
- 12 tsp sugar
- 14 tsp red pepper flakes
- 1 tbsp unsalted butter
- 28 oz crushed tomatoes (800 grams)
- 14 cup water
- Heat the oil in a large skillet over medium heat until shimmering. Add the onion to the oil and sauté for 3 minutes, until translucent. Stir in the garlic, basil, red pepper flakes, salt, sugar, and butter until everything is well combined. Cook for 2 minutes on low heat. Reduce the heat to low and mix in the smashed tomatoes and water until fully combined. Cook for 25 minutes on low heat. Toss the sauce over your favorite pasta or allow it to cool and keep in the refrigerator till later.
This sauce may require additional cooking time depending on how much liquid is in the tomatoes while you are making it to achieve the desired thickness.
As an Amazon Associate and member of other affiliate programs, I receive money when people make purchases via my links.
- Mueller Austria Pro-Series 8-Blade Egg Slicer, Onion Mincer Chopper, Slicer, Vegetable Chopper, Cutter, Dicer, Vegetable Slicer with Container
- OXO Good Grips 8-Blade Egg Slicer, Onion Mincer Chopper, Slicer, Vegetable Chopper, Cutter, Dicer, Vegetable Slicer with Container
- Mueller Austria Pro-Series 8-Blade Egg Slicer, Onion Mincer Chopper, Slice 3-Piece Wooden Utensil Set
- Olivar SANTAMARIA First Cold-Pressed Premium Quality Extra Virgin Olive Oil Picual Variety, Spain, 25.3 Oz (750 mL)
- Ayesha Curry Home Collection Porcelain Enamel Nonstick Covered Deep Skillet With Helper Handle, 12 Inch Frying Pan with Glass Lid, Twilight Teal
- Slitzer Germany
- Slitzer Germany The Chef’s Knife Set is a 7-piece chef’s knife set that is ergonomically designed and includes professional grade chef knives that are a great addition to any kitchen. Cutting Board Set with Juice Groove (Bamboo Cutting Board Set with Juice Groove (3)) – Wood Cutting Boards for Kitchen, Wood Cutting Board Set, Kitchen Chopping Board for Meat (Butcher Block), Cheese, and Vegetables (Bamboo Cutting Board Set with Juice Groove (3))