Homemade Tomato Sauce
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 cups
This versatile tomato sauce recipe is a great starting place for pizza and pasta dishes. What makes this recipe stand out is how the addition of a few ingredients deepen the tomatoes' natural flavors.
So many tomato sauce recipes try to use as few ingredients as possible and end up tasting like a can of tomatoes got dumped on your food, or they go the other way and ask you to cook the tomato sauce for twelve hours.
- 28 oz diced or crushed tomatoes
- 1/2 cup white onion diced
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tbsp tomato paste concentrated
- 1 tsp anchovy paste
- 1 tsp Worcestershire sauce
- 1 tsp dried oregano
- 1/2 tsp fennel seeds
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 cup fresh basil minced
Using the olive oil sauté the onion and garlic on medium heat for a couple of minutes.
Add the tomato paste, anchovy paste, and Worcestershire sauce and give everything a good stir. Continue cooking for a few minutes while stirring, to make sure nothing burns.
Add the tomatoes, including juice, along with the fennel seeds, red pepper flakes, salt, pepper, and oregano. Let everything come to a boil, then turn the heat down to a low simmer and add the basil.
Cook for at least 30 minutes, stirring every once in a while, to let the flavors come together.
This recipe works well with diced or crushed tomatoes. The diced tomatoes create a thicker, chunkier sauce while the crushed tomato sauce is smoother.
Calories: 50kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Cholesterol: 1mg | Sodium: 686mg | Potassium: 81mg | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 3.1mg | Calcium: 16mg | Iron: 0.4mg