20 Minute Homemade Tomato Sauce
As much as a I like to keep our meals around here pretty diverse, there are some things we use over and over and over again. Staples. Things that if I find them on sale, I buy them, even if I don't have a specific purpose because I know we'll eventually use it somehow.
And also like Tomato Sauce. But the problem is that even if you find it on sale, it's typically loaded with sugar and "natural ingredients" and other stuff. Plus, a good deal on jarred sauce is still pretty expensive, like $2+ a jar. So today I'm sharing my recipe for my favorite 20-minute homemade red sauce. I can make a whole batch for less than $5 and one batch lasts us 3+ meals. I usually make a batch, use what I need, then freeze the rest. It's easy, it's inexpensive, it's really simple, and it tastes even better than the jarred stuff. really.
Start to finish it only takes about 20 minutes, which is perfect timing to boil some pasta or get toppings and dough ready for pizza night. I use this stuff on everything from Meatball subs, to pasta, to pizza, even as dipping sauce for garlic bread. It's so multi-functional and oh-so delicious.
20 MINUTE RED SAUCE:
Makes: Approx. 8 Cups | Time: 20 Minutes | Freezable
- 1 Yellow Onion, finely diced
- 4 Cloves of Garlic, finely minced
- 1-28 ounce can of Crushed Tomatoes
- 1-28 ounce can of Diced Tomatoes
- 1/3 cup Tomato Paste
- 2-4 Tbsp Italian Seasoning (to taste)
- Red Pepper Flakes (Optional but very delicious)
- Salt and Pepper to taste
- Olive Oil
- In a large sauce pan, over medium heat, add in 2 Tbsp of olive oil, the diced onion and minced garlic. Season with salt and pepper. Stir occasionally until onions are translucent.
- Add in both 28-ounce cans of tomato, more salt and pepper, and the Italian Seasoning. Stir occasionally and bring to a simmer.
- Add in the tomato paste and red pepper flakes (if usuing).
- Let simmer for 5-7 minutes, stirring occassionally. Taste before serving and add more seasoning if needed.
- (Totally Optional) Blend with immersion blender to smooth if desired. We don't do this because we like the texture, but it's up to you. I don't recommend pouring the hot sauce into a blender to blend though... Not a big fan of transferring boiling liquid. Just me?
- Serve immediately. Let any you plan to freeze cool to room temperature before transferring to storage container.
We're actually having this tomorrow but I already have some in the freezer. Come to think of it... I should probably go put that in the refrigerator to thaw. What's your favorite thing to put red sauce on?
Happy cooking! xoxo