Homemade tomato sauce is as easy as simmering just a few fresh ingredients. If you can open cans and use a stove, you can make this easy sauce recipe. Open up a few cans of premium tomatoes, add fresh (or high quality dried) spices, and you’ve got yourself a simple meal and recipe starter. To learn how to make your own homemade tomato sauce from scratch, read below for instructions, freezer storage tips, and recipe recommendations. Is this sauce really the best way to make a sauce from canned tomatoes? We’d like to hear your suggestions, comments, and recipe tips in the guestbook!
Intro photo of delicious homemade tomato sauce by nedraggett on flickr.
(Tomato sauce be used for any pasta or Italian recipe dish!)
It’s pretty easy to make your own sauce from scratch for chicken parmesan, eggplant parmesan, a plate of spaghetti, or any other Italian recipes that you might be making. If you think that those jarred, pre-made varieties just aren’t cutting it for you, then give this version a try. It’s really easy even when you’re in a pinch. However, do note that the longer you let the sauce sit, usually the better it tastes. The next day it might taste even better, as the spices start to seep into the sauce.
- Prep time: 5 min
- Cook time: 1 hour 25 min
- Ready in: 1 hour 30 min
- Yields: 12 servings of sauce
- 1 Tablespoon Minced Garlic
- 1 Can (32 oz) Crushed Tomatoes
- 1 teaspoon dried basil (or a handful of freshly cut basil leaves)
- 1 Can (32 oz) Diced Tomatoes well drained
- 1 Tablespoon dried Italian spices (McCormick makes a good version)
- 1/2 teaspoon coarse black pepper
- 1 white onion diced (optional)
- 1 teaspoon dried oregano
- 1 Tablespoon Extra Virgin Olive Oil
- In a large saucepan, begin to saute the minced garlic over medium heat. When the oil starts to sizzle, keep a careful eye on it to make sure the garlic doesn’t burn. Stir frequently until the garlic is just lightly browned. If you are using onions, add them before the garlic until they are softened — around 5-7 minutes.
- Add the diced tomatoes to the mixture. Use a fork to crush the tomatoes, or use a potato masher for stubborn tomatoes that won’t crush up. This will add texture to the sauce and a lot of flavor. Continue to cook over medium heat.
- Add the crushed tomatoes. Continue to simmer on medium low heat for about 10 minutes. Add the rest of the ingredients to the sauce, and simmer for about one hour- one and a half hours. Serve immediately with chicken parmesan or other Italian recipes.