Homemade Tomato Sauce
Lately, I have been struggling to come up with dinner ideas. This is partially due to the fact that I’ve enacted a grocery trip ban to avoid bringing more stuff to bring to our new apartment next week.
The pantry is slowly dwindling and there is not much I can make with things like canned tuna, kalamata olives, mustard, a neglected can of chickpeas, and pureed pumpkin.
But one dish that I can always turn to when I have no clue what to make or just don’t feel like going to the grocery store, is one of my absolute favorites: Pasta with Homemade Tomato Sauce.
This might sound boring to you, but I promise, it is incredibly tasty and puts a smile on my face every time we make it. Simple can often times be best.
You see, I always have canned tomatoes, dried oregano, bay leaves, and dried pasta lying around. I also always have Parmigiano-Reggiano in my fridge, it is something I could not live without!
I’ve made a few minor tweaks to my family’s recipe over the years, but it has pretty much stayed true to the original my mom passed on to me so long ago.
Homemade Tomato Sauce
Ingredients
- 2 tablespoons extra virgin olive oil
- 3-4 garlic cloves minced
- 1 tablespoon tomato paste optional
- 1 (28-ounce) can crushed or whole Italian plum tomatoes
- 1-2 tablespoons dried oregano depending on preference
- 2 dried bay leaves
- kosher salt
- freshly ground black pepper
Instructions
- Heat the oil in a saucepan to medium heat. Add garlic, stirring constantly, and cook for 1 minute or until fragrant. Be careful not to let it brown. Add the tomato paste, oregano, and bay leaves,if using, and cook for an additional minute or so until fragrant.
- Add the canned tomatoes, a generous pinch of kosher salt, and generous grind of black pepper. Stir and bring to a low simmer. Simmer for 30 to 45 minutes. Season to taste with salt and pepper and use or store for later.
14 Comments on “Homemade Tomato Sauce”
Looking 4 quick, healthy, budget friendly recipes! Was wondering, how much will this recipe make? Can it be put on low in a crockpot? And can it be frozen for future use?
Yikes! This recipe makes about 2 quarts, but I’ve never tried to make it in a slow cooker before (I don’t own one). Although, I have a strong feeling that it would be FINE to do, especially on low heat. It can also definitely be frozen for future use. I do that all the time! Just defrost it completely in the refrigerator before reheating on the stove.
Dave — Hope you like it! Definitely taste as you go–these are the basic proportions I use, but I never measure out anything for my sauce for the most part (it's muscle memory at this point). I've heard similar things, but never really had problems with it. With a sauce like this, you definitely don't have too. But it can help keep the pasta from sticking together after its drained and adds additional flavor.
Just looking at your recipe. Looks great. Will try this weekend. One note — I've read that it's wrong to coat the pasta with oil or butter because it actually creates a slippery coating which prevents the sauce from properly sticking to the pasta.
I love this tomato sauce. Mother used to make jars for the whole winter. We ever a very large famity and have no
italian ancester. can i use yr recepy for preserving and how do i do it Thanks a lot enjoy yr recepies
I love making my own sauce. SO simple, right? Have you ever tried using San Marzano Tomatoes? Those are my favorite for pasta sauce.
Homemade tomato sauce is so yummy! I usually add some brown sugar in my tomato sauce!
Nicole:
I called my (late) grandfather Nonno! You are clearly Italian 🙂 That sounds incredible, can she send me a few jars too? I can imagine you always having enough on hand. You should definitely try to be homemade at some point, it's great. Although I'm sure your grandmother's is hard to beat! </p><p>Thanks for visiting Nicole!
HRCK the Herald:
I used to be a very picky eater as a kid (not when it came to vegetables or anything), but basically all I ever wanted to eat was pasta. Thank god I got over that stage, even if I still love it. I feel very unsatisfied with pureed sauces too! I've bought some pureed tomato by accident and hated it–I felt like there was no texture! </p><p>Thanks so much!
Kristin:
Mine too! Bay leaves add a nice touch, but I have to say, I use them more out of tradition than necessity, now that I think about it. They do add flavor though! </p><p>Hmm, I'm sure the butter addition tastes very good.
I adore homemade tomato sauce and I’ve never needed to buy the canned sauce. In my family, my Nonna makes tens of dozens of jars of her homemade sauce every year from several bushels of tomatoes, and she sends them over to us. It’s great! I’ve never tried making it myself, but your sauce looks beautiful and very flavorful!
How does your Nonna can her tomato sauce?
That sauce looks SO good! When I was little, I couldn’t stand anything with chunks, but now I feel so unsatisfied with thin/totally pureed sauces.
Good luck with the move!
Simple tomato sauces are my favorite! I love chunky tomato sauces. My own recipe comes very similar to the one you use. I’ve never tried bay leaves so I’ll have to try and give that a go. Though I admit I can’t resist and end up melting a few tablespoons of butter into the sauce instead of olive oil. It may not be as healthy but the flavor is to die for.