Easy Homemade Tomato Sauce recipes

Originally posted on June 11, 2009

I ate a lot of tomato sauce growing up (although I didn’t like it until I was 5 yrs old). It was a staple in our diet. Some times even I think it’s hard to make or I’m maybe not in the mood. But when I taste fresh sauce, I wonder why I would eat anything else. I’ve learned to make a bigger recipe and freeze half of it so when I do want spaghetti, I can simply defrost my sauce in a matter of minutes.

Although you can use fresh, very ripe tomatoes, I often opt for canned because I know I’ll have a consistent product. In August and September, Roma tomatoes should be ready but using fresh takes more time. Otherwise, don’t be afraid to use something from the grocery store shelves; it makes this sauce easy to do even when it’s a busy night. There are many good quality, canned tomatoes; I prefer the Italian brands. Try a few and see which one you like best.

Remember to keep your pantry stocked with 2 cans of whole, peeled tomatoes as well as onions, carrots and garlic. If I open a small can of tomato paste, I freeze the left overs for next time.

My Mom’s Tomato Sauce aka Weeknight Tomato Sauce

Think you don’t have time to make your own? This version is quick and easy and nothing short of delicious! This is how my mom taught me how to make sauce. If you need something simpler, see the next recipe below.

Makes about 3-4 quarts; great for leftovers or freeze for another night. Can be halved.

• 1 medium onion, chopped
• 1/2 carrot or 2 baby carrots*, chopped
• 1 tablespoon olive oil
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1 – 2 garlic cloves, minced
• 1/4 – 1/3 cup water
• 2 -28 ounce cans whole, peeled tomatoes plus 1/3 can of water from each can (this gets all of the tomato out so there is hardly any waste)
• 1 – 2 tablespoons tomato paste
• Optional: 2 teaspoons sugar
• 1/2 teaspoon salt
• 5 – 8 basil leaves, 1 teaspoon pesto sauce, or 1 tablespoon fresh parsley

*You can add other veggies to this sauce like peppers, zucchini, mushrooms, etc. to add extra flavor and a bit more nutrition

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1. Sauté onions and carrots in olive oil in a large pot. Sprinkle pepper over veggies while cooking. Cook until onion is soft, adding a few sprinkles of salt if it’s drying out.
2. Add salt and garlic, stir and cook 1 minute. Add water and cook for 3 – 5 minutes. This softens the carrots and helps to get the flavor from the pan into the sauce.
3. Add 2 cans of tomatoes and water, bring to a simmer, and cook for 10 minutes on medium. Shut off heat and wait until slightly cooled, about 10 minutes.
4. Using an immersion blender, puree tomatoes in the pot, being very careful not to splatter the hot sauce. Start on a low setting and slowly increase the speed. You can also use a regular blender but may need to do in 2 batches.
5. Add tomato paste, sugar and salt.
6. Return to the pot and cook for 15 – 30 minutes, simmering and stirring occasionally.
7. At the end, add basil, pesto, or parsley and cook for an 5 additional minutes. Taste and adjust seasoning.

So Simple Tomato Sauce

On a trip to Italy, I learned this technique. I love the simplicity. If you start this before you boil the water for the pasta, it will be done when the pasta is done cooking. Molto bene! Thank you to Wendy Holloway of The Flavor of Italy for passing it along.

Makes 1 quart (can be doubled)

• 1 1/2 tablespoons good quality extra virgin olive oil
• 1 – 2 garlic cloves, minced
• 1 28 ounce can Italian whole, peeled tomatoes
• 1 teaspoon sea or kosher salt (or to taste)

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1. Place the garlic and oil in a unheated medium sauce pan. Turn the heat to medium and stay close to the stove. Cook until it sizzles, only for 30 seconds to a minute.
2. Immediately add the tomatoes and stir. Simmer 5 – 10 minutes.
3. Use a fork or potato masher to break up the tomatoes. Simmer on low to medium for about 10 minutes. Stir occasionally.
4. Cover and cook at least another 10 minutes. When you see that some of the oil is separating from the sauce and that it is rising to the top (after about 20 minutes), the sauce is done. Add salt to taste.