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    Home » Recipes » Condiments and Sauces

    Homemade Pasta Sauce

    Published: Jul 30, 2019 by Fox Valley Foodie · This post may contain affiliate links

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    Easy homemade pasta sauce recipe with fresh herbs. #pasta #tomato #sauce

    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 recipe

    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

    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.

    Homemade Pasta Sauce

    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

    Homemade Pasta Sauce

    No store-bought sauce will ever compare to your own homemade pasta sauce prepared with fresh herbs. Taste the difference!

    5 from 1 vote
    Print Pin Rate Save Saved
    Course: Sauce
    Cuisine: Italian
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Servings: 8
    Calories: 88kcal
    Author: Fox Valley Foodie

    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.

    Notes

    This recipe yeilds 4 cups.
     
    Rather than chopping basil leaves, I often just add a branch of basil and remove it from the sauce once it is done simmering.
     
    This this recipe with my Easy Meatball Subs!

    Nutritional Information

    Calories: 88kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 731mg | Potassium: 698mg | Fiber: 4g | Sugar: 11g | Vitamin A: 805IU | Vitamin C: 19.1mg | Calcium: 53mg | Iron: 2.5mg
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    Reader Interactions

    Comments

    1. Ralph Daniels

      December 27, 2019 at 12:38 pm

      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.

      Reply
    2. John Julian

      July 30, 2019 at 3:00 pm

      Try adding cinnamon. My cousin learned about cinnamon in Spag. sauce from an Italian Chef. Will try this recipe though. Thanks!

      Reply
    3. DCaparco

      July 30, 2019 at 1:23 pm

      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!

      Reply
    4. Mike Wallen

      July 30, 2019 at 11:03 am

      5 stars
      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.

      Reply
      • Fox Valley Foodie

        July 30, 2019 at 11:41 am

        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.

        Reply

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