I enjoy making things from scratch because you know exactly what’s in it. You don’t have to sacrifice any taste and can do so using fresh, healthy ingredients all while reducing the sodium. When I realized Spring was “technically” here (although you wouldn’t know it from all the snow on the ground) and I still had 14 jars of my fresh canned tomatoes, I knew I needed to get cracking on using them. What’s the point of all that work if you don’t use them in the winter when fresh produce isn’t available!
I found a great homemade spaghetti sauce recipe and tweaked it a bit to my liking. It’s incredible and can give Rao’s sauce a run for their money. Yeah, I said it!
This recipe makes about the same amount you would get when buying 2 jars from the store. You can eat this with spaghetti, meatball sandwiches, lasagna or whatever else you like marinara sauce on.
FYI: While its way better with home canned tomatoes, you could certainly make it with store-bought. Although it won’t be the same!
What you need:
- 1/4 cup EVOO
- 3 garlic cloves, diced
- 3 tablespoons tomato paste
- 2 quarts / 64 oz canned tomatoes (you can use stewed tomatoes from the grocery store. I recommend low sodium!)
- 3-4 sprigs fresh basil
- Pinch sugar
- 1 teaspoon red pepper flakes (omit if you don’t like spicy)
- Salt & Pepper to taste
What you do:
- Add EVOO to a pan and saute garlic for 30 seconds. Do not burn!
- Add tomato paste and stir until combined
- Add canned tomatoes, fresh basil, pinch of sugar, red pepper flakes and season with salt & pepper to taste. Bring to a boil.
- Reduce heat and simmer uncovered for 45-60 minutes until reduced and sauce is thickened
Homemade meatball sandwich!!