Description
A rich and flavorful homemade tomato sauce perfect for pasta or as a base for other dishes.
Ingredients
Scale
- 1/2 cup extra virgin olive oil
- 7 cloves garlic, minced
- 1/2 cup onion, chopped (or 1/2 large onion)
- 145 oz canned tomato sauce (tomato puree will work)
- 2 tbsp fresh parsley (or 1 1/2 tsp dried parsley)
- 1/4 tsp black pepper (or to taste)
- salt to taste
Instructions
- First, in a large Dutch oven or pot, add oil, minced garlic and chopped onion. Stir and cook on med/high heat for 3-4 minutes, or until the onion is translucent.
- Next, slowly (to avoid splatters) add tomato sauce to the oil mixture. It will look oily and that’s ok. Stir it so the oil is combined with the sauce.
- Then, add the parsley and pepper. If you choose to add salt, it’s best to add it at the END of the cooking time so you can judge if it is to your liking as is. The canned tomatoes have a good bit of salt already.
- Next, bring sauce to a boil, cover and cook on low heat for 2 hours. Stir (to the bottom of the pot) every 15 minutes to avoid sticking and burning. Using a heat diffuser works well.
- Last, allow sauce to get to room temperature before putting in refrigerator or freezing.
Notes
- This sauce can be customized with different herbs and spices according to preference.
- Consider adding vegetables for added flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Sauces
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 4g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg