We all know that homemade goodies are so much better than store bought. I believe this holds true to pasta sauce. I’ve grown to hate pasta sauce in a jar. It’s just so watered down and flavorless and I always find myself adding my own seasonings to it and tweaking it to give it more flavor. That’s when I decided — forget that, I’m making my own! I went to Costco and bought that huge can of crushed tomatoes and made my own pasta sauce. They’re great to make in a big batch because you can jar them and then freeze them while storing a few in the fridge. Oh, not to mention, this sauce would be great to use for the chicken parmesan paninis ;)
I know this is a really easy post and it’s probably something you already know how to do, but you know, there are still people out there who buy jarred tomato sauce and I want to be that inspiration (or force) to push them to make their own! It’s seriously a world of difference. I can’t go back to jarred. It’s just so tasteless! Get off your tush and make some :)
This is a very basic pasta sauce, basically marinara. You can add heat to this later or whatever else you want to go with your specific dish. This pasta sauce is more like a “base” to your dish.
Homemade Pasta Sauce
Yield: 4 24 oz. jars
Large can of crushed tomatoes, preferably a bulk amount from Costco or wherever you buy bulk. You can also use half crushed tomatoes and half tomato paste if you want a less chunky sauce.
3 large onions, diced
6 cloves of garlic
4 tbsp. dried basil leaves
1 tbsp. granulated sugar (optional, I added this because it cuts down the acidity)
2 tbsp. salt
Couple shakes of pepper
- In a large stockpot, throw in your onions and garlic and saute until onions are soft, about 5 minutes.
- Dump in all the crushed tomatoes and stir in the basil, sugar, salt, and pepper.
- Let simmer for 30 minutes to incorporate all the flavors, stirring occasionally.
- Let the tomato sauce cool before jarring them.
- Keep in fridge or freezer. Make sure you write dates on them :)