This tomato sauce is insanely easy and amazing on anything you normally use tomato sauce in, like pizza and spaghetti. Say goodbye to the store bought and hello to your new best friend!
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I have a question for y’all.
Do you make your own tomato sauce? Usually, I mean.
I’m sure after this recipe, you’ll be doing it yourself from now on. It’s seriously so easy, and the best part (to me) is that you can make it for as long as you want. Need dinner ASAP, cook it for like 15 minutes. Want to let it simmer for a while because you are making or waiting for something else (like pizza dough to rise, for homemade pizzas!) go ahead!This tomato sauce is like the base of the base of tomato sauce: it’s smooth, simple, with a good, balanced flavor, and perfect for just about anything you’ll need a tomato sauce for, like spaghetti and meatballs, pizza, lasagna, ravioli, calzones, you name it. Even better this sauce, as I love with anything homemade, is completely customizeable. Want more heat from the red pepper flakes? Add more! Not a garlic fan? Only add in two or three cloves. Don’t want to add any processed sugar? Skip the sugar, add in agave or stevia.
This recipe is just so easy and so simple. Tomato sauce should be a staple in your fridge, not only because it’s effortless, but because it totally helps make dinner in a pinch. You can also freeze this! I use these silicone ice cube trays to freeze the tomato sauce into servings so I don’t end up having to defrost and use up and entire batch. Just pop a couple into your hot pan and your pasta dish or whatever is ready with a couple servings.If you have it in mind to freeze a ton of tomato sauce, as this only makes a few cups, double this recipe. I do not suggest canning this recipe because of the oil and…you know, botulism issues.
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- 1 tbsp olive oil
- 1 tbsp unsalted butter
- Half medium yellow onion, medium diced
- 5-6 garlic cloves, smashed
- 3 tbsp tomato paste
- 1/2 tsp red pepper flakes
- 2 (28 oz) cans San Marzano tomatoes, peeled and crushed with reserved juice
- 1 tsp oregano
- 2 bay leaves
- 1 tbsp white granulated sugar
- Salt and Pepper to taste
- In a large pot or dutch oven, melt butter in olive oil over medium heat.
- Toss in onions and saute until they are translucent and gaining a golden brown color, about 5 minutes. Add in garlic and cook for one minute, stirring to make sure the garlic doesn't burn.
- Add tomato paste, stir well and cook for a minute or two, making sure it doesn't burn, then pour in tomatoes and stir well.
- Stir in brown sugar, oregano, and bay leaves, then cover the pot, lower the temperature to medium-low, and simmer for 15 minutes to 2 hours. The longer you simmer, the more time the flavors have to meld together.
- Remove bay leaves and take pot off the heat. Season to taste with sugar, salt and pepper.
- Optional: blend the sauce well in a blender if you want a smooth sauce.
Amount Per Serving:Calories: 120