This tomato sauce recipe was given to me by my mother who didn’t know how to cook when she got married and became an excellent cook by the time she passed. This recipe is one that I used through college when I had my apartment. And, was used when my husband and I were starting out, and money was tight. I hope you try it a save a few bucks on tomato sauce purchases. You can also add meat to this if you wish. Just be sure to brown the meat first and add about 10 minutes to the cooking time. This recipe yields enough for three pasta dishes (about 5 cups). I used it for a lasagna dish (9 inches x 9 inches size baking dish), sauté tomato sauce with thin steak meal, and a pasta dish.
20-Minutes Tomato Sauce Recipe
4 14.5 oz diced tomato cans
Two cloves of garlic – chopped
2 tbsp – olive oil
1/2 tsp – red pepper flakes
4 Tbsp – dried or fresh Parsley
Two tsp dried or fresh basil
1/2 tsp black pepper
1/2 tsp salt
- Add olive oil to warm saucepan (4 quarts or larger). Then, add garlic and red pepper flakes. Cook for 1 minute.
- Add diced tomatoes.
- Add parsley, basil, salt, and pepper. Then stir.
- Use the emulsion blender to break down the diced tomatoes. It will help with mixing the herbs as well.
Bring to boil and lower heat to low. Add a lid and a wooden spoon to prop the lid open. This will help the water to evaporate and help keep your counter and range free from tomato sauce boiling mess. Then, cook for 20-25 minutes.
- Remove lid and let sit for 10 minutes. The excess water will evaporate.
Here is the recipe for you to print.
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