The Best Homemade Tomato Sauce that is perfect for Sunday dinner and super freezer friendly. This comes together quickly but tastes like you’ve been simmering it all day!
Did you know that store bought jarred tomato sauce often contains added sugar?
I always make my own sauce- it’s so easy and way cheaper to make a huge pot to freeze for whenever you are in the mood!
Homemade Tomato Sauce- #21DF approved
Ingredients:
2 tbsp olive oil
1/2 chopped onion
4 cloves of garlic, crushed and sliced
1 28 oz can of crushed tomatoes
1 28 oz can of tomato purée
Fresh basil leaves
1. In a large saucepan, heat olive oil over med/low heat
2. Add onions and cook until they are soft. Add garlic and sauté, being careful not to burn
3. Add crushed tomatoes and purée
4. Cover and bring to a simmer on low heat
5. After 25-30 mins, add fresh basil leaves. I use at least 2tbsp
6. Cook for at least an hour on low heat, stirring occasionally. If sauce is too thick, add a little water
7. Sauce keeps great in the fridge for a few days or in the freezer for months!
1 cup of sauce = 1 GREEN, 1 tsp
Homemade Tomato Sauce
Ingredients
- 2 tablespoons olive oil
- 1/2 chopped onion
- 4 cloves garlic crushed and sliced
- 28 oz crushed tomatoes
- 8 oz tomato purée
- Fresh basil leaves
Instructions
- In a large saucepan, heat olive oil over med/low heat
- Add onions and cook until they are soft. Add garlic and sauté, being careful not to burn
- Add crushed tomatoes and purée
- Cover and bring to a simmer on low heat
- After 25-30 mins, add fresh basil leaves. I use at least 2tbsp
- Cook for at least an hour on low heat, stirring occasionally. If sauce is too thick, add a little water
- Sauce keeps great in the fridge for a few days or in the freezer for months!
Jenni says
Love this recipe and the fact that I will have leftovers to freeze is amazing! Quick comment, the recipe lists only 8 oz of tomato puree but in the writing above, it says 28 oz. Which one is it?
Annette says
This tastes so yummy and fresh! It comes together so easily and quickly, too. Yum!
Nancylynn says
Thanks, Annette, glad you loved it!
Tami Kaminsen says
Is there an instant pot version of this? Thx
Erin M Olson says
I made this in the Instant Pot and it turned out great. Followed directions and cooked on high pressure for 25 minutes. Natural release. I did burn the garlic a bit, but that was probably my bad. Be careful with that step.
SarahK says
Hi! I’m going to try making this and was wondering if you could use the minced garlic that comes in those little glass jars instead of fresh? Does it make a big difference? Also, approximately how many cups is 1/2 an onion chopped? Thank you so much for all of your recipes, I have a stack printed out to try soon!
Nancylynn says
Hi! You certainly can, but I honesty do think fresh tastes a million times better! And 1/2 an onion is usually 1/2 cup for me! I hope you enjoy this one – so easy and a great recipe to know and use whenever you need it!
Vicki says
Does the olive oil count for “teaspoon” measurements in the Fix container system? I was under the impression if I used it to cook with and/or as a salad dressing it counted no matter what.
Nancylynn says
Hi Vicki! You totally can – but the reason I don’t is because Autumn doesn’t count the olive oil in her sauce…must be a loophole, but I will take it! <3
Anne Gideon says
I have a huge dislike for ANY hint of chunks of cooked tomato in ANYTHING. It is a texture thing-a throwback from this awful, tasteless macaroni and tomato dish my mom made with stewed tomatoes when I was a child. Can I puree the tomatoes first to make it a smooth sauce? Or will that make it too runny?
Nancylynn says
Why don’t you use two cans of tomato puree? That will take care of the problem completely!
CharityH says
This sounds amazing! Do you know if you can can this recipe (water bath)?
Nancylynn says
Absolutely!!!!
Kelli says
One more question… what container do you use to measure proportion?