There’s nothing like the smell of slow-cooked homemade tomato sauce filling the house before dinner time. This recipe yields about the equivalent of two store-bought jars of sauce. I like to make a double batch and freeze half of it so I have some on hand for quick meals. Making your own tomato sauce is super simple and allows you to keep the oil content to a minimum and while having the freedom to experiment with herbs for lots of flavor. Try adding olives, capers and parsley for a puttanesca sauce or make it extra spicy by adding more chili flakes. I like my sauce nice and chunky, but if you or your family prefer it smoother, give it a whirl through your blender or food processor. Buon appetito!
- 1 Tablespoon good quality olive oil
- 1 medium onion
- 4 cloves garlic
- 1 tsp maple syrup
- ½ tsp crushed red pepper
- ½ teaspoon thyme
- ½ tsp crushed rosemary
- 1 tsp garlic powder
- 1 tsp oregano
- ⅓ cup fresh basil chiffonade (thinly sliced)
- ¼ tsp salt
- fresh ground pepper to taste
- 2 small (14.5 ounce) cans of diced tomatoes
- 1 large (28 ounce) cans of diced tomatoes
- Heat oil in a large saucepan over medium-low heat (do not over heat the olive oil). Sauté onion until it becomes translucent.
- Add the garlic and sauté for another minute.
- Add maple syrup, herbs, half of the fresh basil, salt and pepper and stir for one more minute.
- Add tomatoes, increase the heat until the sauce is just boiling, then immediately reduce the heat to a simmer.
- Cook over low heat for 30-45 minutes until the sauce is reduced (be sure not to rush the sauce!), add the remaining basil and serve.
Nice read 🙂
Thanks! xo Krissy