Homemade Tomato Sauce Recipe
This tomato sauce recipe takes about 15 minutes of hands on work: chopping, sauteing, stirring in the tomatoes. After that, it simmers mostly on its own, no standing over the pot required. It's chunky rather than blended smooth, which is intentional, and it makes about 6 small jars, plenty for a pasta night now and a jar in the freezer for later.
Servings: 6 Small Mason Jars
Ingredients
- 1 tablespoon extra virgin olive oil
- half onion finely chopped
- 4 garlic cloves crushed
- 2 tablespoons tomato paste
- 28oz San Marzano Whole Peeled Tomatoes or 1¾ pound of fresh tomatoes (peeled, seeded, and diced)
- 1 tablespoon brown sugar
- ½ teaspoon dried oregano
- 2 dried bay leaves
- Salt and black pepper
- 1 tablespoon chopped fresh basil
Instructions
- In a sauce pan, heat the olive oil over medium heat. Add onions and cook 4-5 minutes until they are soft and golden. Then, add garlic and sauté, being careful not to burn.
- Add tomato paste, and stir well. Add crushed tomatoes, including the juice in case you are using canned tomatoes. Then, add brown sugar, dried oregano, dried bay leaves, salt, and pepper.
- Cover and bring to a low simmer for 30 minutes or 1 hours. Finally, remove from the heat, add fresh basil, and stir well. Remove the bay leaves. Adjust the seasoning if you think it is necessary.
Video
Notes
To store: You can tightly wrap this tomato sauce, once cooled, and store it in a mason jar in the fridge for up to 5 days.
To reheat: Reheat on the stovetop over medium low heat, or in the microwave in 30 second intervals, stirring in between.
To freeze: Tightly wrap and freeze for up to 3 months. Leave room in the container for expansion.
Nutrition
Serving: 1/6 | Calories: 91kcal | Carbohydrates: 12g | Protein: 2.4g | Fat: 4g | Sugar: 8.8g