Homemade Tomato Sauce
Learn how to make homemade tomato sauce and enjoy the deliciously fresh taste of tomatoes, garlic, and basil. This simple recipe will have you wondering why you didn’t make homemade pasta sauce sooner!
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic chopped or minced
- 3 to 4 cans crushed tomatoes 28-ounces, OR 12 to 15 fresh tomatoes
- 4 to 6 tablespoons fresh basil OR 1 to 2 tablespoons dried basil
- 1½ teaspoons black pepper
- 1 tablespoon sugar optional
- ⅓ cup grated parmesan or Romano cheese
Instructions
- Heat the olive oil in a 5-quart or larger pot over medium heat.
- Add the chopped or minced garlic and heat for one to two minutes, making sure not to burn the garlic.
- Add the tomatoes, black pepper, basil, and sugar. Stirring often, bring the ingredients to a low boil.
- Reduce the heat to low heat and simmer for 2 to 3 hours, stirring often.
- For the first half of simmer time, leave the pot uncovered and cover for the last half.
- Stir in the cheese and simmer for an additional 5 minutes or so.
Notes
If you’re using fresh tomatoes, you will need to remove the skins. A simple method is to score the skins with a sharp knife, boil the whole tomatoes for about one minute, and then plunge them into cold water. You will want to do this in batches. Once the tomatoes have cooled, the skins should peel off easily. Chop and blend in a food processor or with an immersion blender.
Be careful not to burn the garlic, as burnt garlic will add a sour flavor to your recipe.
Canning: Fill quart or pint mason jars with the spaghetti sauce. Wipe down the top of the jar before putting on the lid and ring. Slowly lower the jars into a hot water canning bath and allow them to boil for 40 minutes. Using jar lifters, carefully raise the jars out of the bath and allow them to cool on the counter overnight. As the lids seal, you will hear a slight popping sound. Store for up to one year.