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    Home » Non Instant Pot

    Homemade Pasta Sauce

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read the disclosure.    

    Published: May 5, 2016 | Updated: Mar 7, 2020 | Author: Paint the Kitchen Red | 9 Comments

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    Homemade Pasta SauceOnce you make this homemade pasta sauce, you’ll never want to go back to jar sauce.  I like the fact that this pasta sauce recipe uses whole canned tomatoes, since fresh tomatoes in the winter can be short on flavor.  For maximum flavor, don’t overcook the sauce.  I love to use this sauce for pasta dishes, pizza and calzones.  I have another recipe I will post later that uses fresh tomatoes, when they are in season.

    Homemade Pasta Sauce

    Homemade Pasta Sauce

     A versatile tomato sauce that goes with all kinds of Italian dishes.
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    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 6 servings
    Author: Paint the Kitchen Red

    Ingredients
      

    • 3 Tbsp olive oil
    • 1 cup onion diced
    • 2 Tbsp garlic minced
    • 56 oz. (2 cans) whole plum tomatoes
    • 2 Tbsp sugar
    • 2 tsp dried basil leaves
    • 1/2 tsp crushed red pepper or to taste
    • 1/2 tsp black pepper powder
    • 1 tsp salt or to taste

    Instructions
     

    • Heat oil in a large saucepan over medium-high heat.
    • Add onions and saute until translucent.
    • Add garlic and saute for 1 minute, stirring constantly.
    • Stir in tomatoes (with juice) and simmer for 10 minutes.
    • Using a potato masher, crush the tomatoes until broken up into smaller pieces.
    • Simmer for another 10 minutes.
    • Add sugar, basil, crushed red pepper, black pepper and salt.
    • Simmer for 15 minutes.
    • If desired, cool sauce and blend lightly to make the sauce a smooth consistency.
    Course Sides
    Cuisine Italian
    Main Ingredient vegetarian
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    Reader Interactions

    Comments

    1. Claudia Cann

      July 12, 2016 at 9:00 pm

      Yum, going to give this a try real soon!

      Reply
    2. Brice Abell

      May 10, 2016 at 8:31 pm

      Great!!! Another foody coming up to the plate! I make one very similar to this one.

      Enjoy

      Reply
      • Neena

        May 10, 2016 at 9:53 pm

        Thanks for sharing. Does look similar! I also make another version where I roast tomatoes in the oven – but you’ve gotta have fresh tomatoes!

        Reply
    3. Paffi S. Flood

      May 10, 2016 at 4:03 pm

      Yum. Can’t wait to give this a try!

      Reply
      • Neena

        May 10, 2016 at 6:19 pm

        Please do, and let me know how it turns out!

        Reply
    4. Roxann Ortmann

      May 10, 2016 at 11:35 am

      I do a lot of canning and made my own pasta sauce a few years ago. Will be making some this year when the tomatoes get ripe and will share the recipe with you.

      Reply
      • Neena

        May 10, 2016 at 1:20 pm

        Thanks Roxann! Would love to hear about your canning adventures this summer.

        Reply
    5. Lindsay

      May 06, 2016 at 6:35 pm

      Fabulous sauce recipe. Thank you for making it big on flavor and small on time prep. Does it freeze well?

      Reply
      • Neena

        May 06, 2016 at 8:08 pm

        Thanks for your comment! Yes, it does freeze well. If I’m making a dish like lasagna, I use up most of it, but if I’m using it over spaghetti, I freeze the leftover sauce in ziploc bags and thaw in the fridge or on the counter. Hope you get a chance to try it out!

        Reply

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    Hi, I'm Neena and welcome! I am the creator, photographer, and author of recipes and tips at Paint the Kitchen Red. I live in the glorious west in Salt Lake City, Utah with my family.

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