Today I’m re-posting my recipe for Homemade Tomato Sauce. Since it’s one of my most popular posts, I’d thought I’d share it again to make it a little easier to find.
I found the original recipe in a magazine years ago, but I changed it up to suit my family’s taste. I’d like to tell you where I found it, but I don’t remember. I just know it was simple enough that I could remember the ingredients without writing it down. It’s soooo good. It’s also cheap, healthy, & freezes well. So make a ton of it & freeze it for a busy evening.
I use this sauce for spaghetti, ravioli, homemade lasagna, & dipping my garlic bread in the extra. YUM!
Please remember that I don’t normally “measure”.
Homemade Tomato Sauce
- 2 tbsp. olive oil
- 1 bell pepper I like to use red, yellow or orange.
- 1 medium onion
- 2-3 tbsp. minced garlic Adjust this to your taste. We love garlic around here.
- 3 28 oz. cans crushed tomatoes
- 2 tsp. red pepper flakes Again, adjust to your taste. I’ve added way too much & set my mouth on fire! A little goes a long way.
- 1 tbsp. dried oregano
- Heat the olive oil up over medium high heat in a large cooking pot. Add the onion & bell pepper. Cook for 5 minutes or so, then add the garlic. Stir. Cook until veggies are soft.
- Add the crushed tomoatoes, red pepper, & oregano.
- Stir it all up, then put the lid on & let it simmer over low heat for about an hour.
Note: Sometimes I like to add chopped mushrooms to the onion & bell pepper.
Another Note: I’ve cooked this sauce for as little as an hour & as long as 3 hours. I can’t tell any difference. My stove burners cook hot, even on low, so I stir the sauce every 15 minutes or so to keep it from scalding on the bottom. After it cooks for an hour, I turn the heat off & let it sit. If I’m not using the sauce right away, I put it in gallon freezer bags & refrigerate or freeze.