No store-bought sauce will ever compare to your own homemade pasta sauce prepared with fresh herbs. Taste the difference!
This recipe harnesses the power of a thousand Italian grandmothers and lovingly squishes it down into a jar of incredibly flavorful pasta sauce. All without a guilt trip about why you don't visit her more often! Er, to clarify, we are squishing her power, not squishing grandma. Anyhow...
Homemade Pasta Sauce
Crafting your own homemade pasta sauce should not intimidate you. You can quickly and easily prepare a flavorful sauce that is better than anything you find on the store shelves. The secret is using fresh herbs.
This recipe also does not take long to prepare, since we are using fresh herbs a shorter simmer time is ideal so we don't cook out the fresh flavor. This sauce can be ready in less than half an hour.
Spices for Pasta Sauce
I limit the use of dry seasonings in this recipe as much as possible. Instead, fresh ingredients such as basil, oregano, onion, and garlic are used instead of their dry counterparts.
Additional flavoring agents such as lemon juice is used to brighten the flavor, and Worcestershire sauce is added for a bit of depth. I also like the flavor sweetened up slightly with a touch of sugar, but this can be omitted if you wish.
How to Make Pasta Sauce
This sauce is very easy to prepare. The onions and garlic and first sauteed in the pot or saucepan (affiliate link) of your choice, and then the remaining ingredients are added and simmered together. It is really easy as that.
TIP: If you wish to move on to the advanced level and make your own pasta sauce, it is easy to do as well. One of the most important aspects of good pasta sauce is the correct consistency. I recommend using a base of 28 oz crushed tomatoes, 15 oz pasta sauce, and 6 oz tomato paste. This will give you a great consistency to work with, simply add and subtract your favorite spices, herbs, and other flavorings to make the recipe your own!
How to Store Pasta Sauce
My homemade pasta sauce recipe is not a canning recipe and is not designed for long term storage. Please stick to tested and approved canning recipes to ensure the safety of your sauce. My pasta sauce is best stored in an air-tight container in the refrigerator and enjoyed within a week.
Ways to Use Pasta Sauce
This can be used on more than just your basic spaghetti. This sauce is a flavorful complement to my chicken parmesan, pizza baked gnocchi, or crock pot sausage and peppers. Use it on any of your favorite pasta dishes!
Homemade Pasta Sauce
Ingredients
- ½ medium yellow onion (chopped)
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 28 oz crushed tomatoes
- 15 ounces tomato sauce
- 6 ounces tomato paste
- 1 tablespoon lemon juice
- ¼ cup loosely packed fresh basil leaves
- 1 tablespoon fresh oregano
- 1 tablespoon sugar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon kosher salt (or to taste)
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon crushed red pepper flakes
Instructions
- Add olive oil to a saucepan or pot and set over medium heat. Add chopped onions and saute until tender and translucent. Add minced garlic and cook an additional 2 minutes.
- Add all remaining ingredients to the pot, stir to combine, and bring to a simmer.
- Simmer uncovered for approximately 20 minutes, or until thickened to your liking. Use immediately or store in the refrigerator for a week.
Ralph Daniels
This is very similar to a recipe Julia Child published years ago. She would add the tomato paste to the garlic and onions in the olive oil and cook it until the oil is absorbed and the tomato paste has really darkened. When you add the rest of the ingredients, the sauce looks and tastes like it has been simmered for hours.
John Julian
Try adding cinnamon. My cousin learned about cinnamon in Spag. sauce from an Italian Chef. Will try this recipe though. Thanks!
DCaparco
I saute a couple anchovy fillets with the onion or a few shots of fish sauce to boost umami. The Worcestershire adds some unwanted herbal flavors. Also, the sugar can be substituted with a grated carrot or omitted altogether if you simmer the sauce for a couple hours. Just stir every so often to prevent burning!
Mike Wallen
Will try this. Looks good!
I like to use Cento tomatoes, stewed, whole, etcetera. I like the idea of the sugar to neutralise the acidity. I think I'll have to experiment, the San Marzano tomatoes are naturally sweet. I always follow your recipes to a letter.
Thanks for all your posts. I find them very enjoyable.
Fox Valley Foodie
Thanks for the comment. I agree sugar is an important addition like you said it neutralizes the acidity and it also balances out the crushed red pepper. I think it is smart to experiment with the levels depending on what tomatoes you are using.