I’ve been meaning to do this one for a while, because tomato sauce is something that we use a lot. I’m actually going to be posting another recipe tomorrow, but while I was working on it, I decided I needed to do this first. This is my standard tomato sauce that I use all the time, so this post will be a great reference tool. I’ll be linking back to this in the future, whenever a recipe calls for it.
I make sauce like this at least every couple weeks. I prefer it to jarred sauce, and hey, at the moment, it might get you out of a pinch. I don’t know about your local grocery, but our pasta and sauce aisle has been really picked over lately. There always seemed to be canned tomatoes though!
It’s worth noting this makes about 2 standard mason jars worth of sauce… sometimes a little extra. If you don’t have any, save and reuse jars from the store! (Just make sure you clean them out really well.)
- 2 Tbsp olive oil
- small yellow onion, diced
- 2 Tbsp minced garlic
- 1 large carrot, grated
- 1 red bell pepper, finely diced
- 6oz tomato paste
- 14.5oz crushed tomatoes
- 14.5oz diced tomatoes
- 2 tsp dried oregano
- 2 tsp dried basil
- 1/2 cup fresh basil, chopped
- salt & pepper to taste
- Put the olive oil in a sauce pot over medium heat. Add the diced onion & let it sweat for about 2-3 minutes, until it begins to become translucent. Add the garlic, grated carrot & diced bell pepper. Stir to combine & let it cook for about 5 minutes, until the veggies are tender.
- Add the tomato paste to the veggies. Using a rubber or wooden spatula, stir it in & scrap up any bits that have stuck to the bottom of the pan. Once it’s all well-incorporated, add the crushed & diced tomato. Stir it all together & reduce the heat to low.
- Stir in the dried oregano, & the dried & fresh basil. Add salt & pepper to taste. Cover & allow the sauce to simmer for at least 2-3 hours, stirring occasionally. Serve immediately or let cool, jar & refrigerate.
Suggestions & Substitutions: I like to use a mix of crushed and diced tomatoes because I like the added texture. If you want a smoother sauce, go with two cans of crushed instead.
You can also use fresh tomatoes as well! For a while my garden was producing roma tomatoes like crazy and I would dice and blend my own. Or sometimes, if I have a couple tomatoes I have to use up soon, I’ll add them in with canned to freshen it up. The pros of canned tomatoes is that they stay in your pantry for a very long time, which is very helpful, especially at the moment when avoiding the store is a big priority.
If you have options, try to find canned tomatoes that don’t add salt. Lots of brand name sauces have a lot of salt and sugar in them, and one of the things I like about making my own is that I can control that. Carrots add a nice natural sweetness to it, but you can always add a pinch of sugar to yours if you prefer it.
This is also a fantastic way to use up things you have laying around. Have fun with this as your base! Add ground meat, mushrooms, chopped spinach or spicier peppers if you like. I love adding in roasted garlic (when I feel like taking that extra step), crushed red pepper flakes & sometimes a little grated parmesan cheese. It’s a great canvas to work with.