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 homemade quick tomato sauce recipe is one that I used through college when I had my apartment. And was used when my husband and I were starting, and money was tight. I hope you try it a save a few bucks on tomato sauce purchases.
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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. Below are the meat sauce recipes we made on our blog, check them out.
KETO FRIENDLY SPICY SAUSAGE RAGU WITH ZUCCHINI NOODLES RECIPE
BEEF RAGU AND SPAGHETTI SQUASH RECIPE
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 a thin steak meal, and a pasta dish.
What ingredients are in a Quick Tomato Sauce Recipe?
4 14.5 oz diced tomato cans
Two cloves of garlic - chopped
2 tablespoon - olive oil
½ teaspoon - red pepper flakes
4 tablespoon - dried or fresh Parsley
Two teaspoon dried or fresh basil
½ teaspoon black pepper
½ teaspoon salt
How to make a Tomato Sauce Recipe?
Add olive oil to the warm saucepan (4 quarts or larger). I used a 5-quart saucepan. Then, add garlic and red pepper flakes. Cook for 1 minute.
Then slowly add diced tomatoes to the saucepan. Be careful it will splatter if it is too hot. Lower the temperature and add the parsley, basil, salt, and pepper - stir well.
Using the emulsion blender, place it into the saucepan tomato liquid and move it around to breakdown the diced tomatoes. The more you do this, the more it will become smoother. 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 the lid and let sit for 10 minutes. The excess water will evaporate.
Here is the recipe for you to print.
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Ingredients
- 4 14.5 oz diced tomato cans
- 2 cloves of garlic - chopped
- 2 tablespoon - olive oil
- ½ teaspoon - red pepper flakes
- 4 tablespoon - dried or fresh Parsley
- 2 teaspoon dried or fresh basil
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
- Add olive oil to the warm saucepan (5 quarts). Then, add garlic and red pepper flakes—Cook for 1 minute.
- Then slowly add diced tomatoes to the saucepan - lower the temperature, so it doesn't splatter too much.
- Now, add parsley, basil, salt, and pepper and stir well.
- Using the emulsion blender, plug it in and submerge it into the tomatoes to breakdown the diced tomatoes. It will help with mixing the herbs as well.
- Bring to boil and lower heat to low. Angle the wooden spoon on the edge of the top rim. Then add the lid to prop the lid open a little. This will help the water evaporate and help keep your counter and range free from the tomato sauce boiling mess. Then, cook for 20-25 minutes.
- Remove lid and let sit for 10 minutes. The excess water will evaporate.
- Add to your favorite cooked pasta.
What do you think? Here's the finished tomato sauce. It made so much. You can freeze some of it for later in a freezer bag. When defrosting it in the freezer bag, be sure to put it in a bowl. It will leak.
We hope you try this recipe and let us know how you do. Please feel free to share it with others. If you have any suggestions or questions, please leave a comment below. We would love to hear from you.
Here are some products you may need for this recipe. You can purchase them from Amazon.
Please note these are affiliate links through Amazon and at no additional cost to you, I will earn affiliate fees if you decide to make a purchase.
