I never buy jarred pasta sauce anymore because I love to make my own. It’s so easy to do, and I always have these ingredients on hand. I will often throw in other veggies as well…bell peppers, celery, carrots, zucchini, etc.
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 cans diced tomatoes and their juices (I freeze tomatoes in the summer and then pull them from the freezer, chop them and use those…I think I use about 4-6 cups generally)
- 1 can tomato paste
- 3 tablespoons freshly chopped flat-leaf parsley (or 1 tablespoon dried parsley)
- 3 tablespoons freshly chopped basil leaves (or 1 tablespoon dried basil)
- 1 tablespoon freshly chopped oregano leaves (or 2 tsp dried oregano)
- 1/2 tsp salt (or more to taste)
- Freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 1-2 tsp sugar
Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and cook for 1 minute.
Add the tomatoes, tomato paste, herbs, salt and pepper. Bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes. If you want, you can transfer the mixture to a food processor and process until smooth. I like my sauce nice and chunky, so I skip this step. Cook for 10 minutes longer and add vinegar and sugar.
Makes 4-5 cups of sauce.