If you used jarred tomato sauce, please, I’m begging you, stop! Tomato sauce is so easy to make and tastes a million times better. Yes, it does take longer than opening a jar—I will give you that—but not much longer and is so much better for you than those high fructose corn syrup laden sugar bombs that they sell as pasta sauce.
So here is my recipe. You can use it for pasta, pizza, over polenta, on chicken or eggplant parm, the possibilities are endless. Oh, and freezes beautifully.
PrintBasic Tomato Sauce Recipe
A simple homemade tomato sauce recipe using canned tomatoes, garlic, and onions. You’ll never buy store-bought sauce again! Dairy and gluten free! I buy tomato paste in the tube (usually located on the top shelf above the other tomato pastes). It’s a bit more expensive, but keeps the tomato paste fresh after you open it for a month or so. Here’s a great tip for keeping the canned stuff fresh.
- Yield: Makes 4 Cups (Enough for 1 pound of pasta) 1x
Scale
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, small dice
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 bay leaf
Instructions
- Heat olive oil in a large saucepan over medium heat until shimmering. Add onion and garlic and season with salt. Cook, stirring occasionally, until tender. Add tomato paste and cook 1 minute, stirring.
- Add crushed tomatoes (juices and all) and bay leaf. Stir to combine and lower heat to low. Cover and cook until sauce thickens slightly, about 30 minutes. Taste and add more salt if necessary.
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