The Easiest (And Tastiest) Homemade Tomato Sauce
Updated: Oct 31, 2018
Homemade Tomato Sauce
This sauce is simple, nutritious, and tastes as delicious as the scent of your kitchen does while it's cooking! Don't have all day to simmer sauce? Good - neither do I! Give me about 30 minutes, I'll give you the best sauce you've ever tasted - without a ton of added sugar and sodium!
Ingredients (serves 8):
1 small sweet onion, chopped
10 Roma tomatoes, cut into eighths (or quartered if you prefer your sauce chunkier)
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes (no salt added)
1 C water
1 1/2 Tbsp olive oil
1/2 tsp salt
1 tsp honey or sugar
1/2 tsp ground black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
optional: red pepper flakes to add some heat (I usually add about 1/2 tsp) and basil leaves
Warm oil in saucepan or pot over medium heat. Add onions and cook for approximately 3-5 minutes, stirring occasionally until onions are slightly browned.
Add tomatoes, cover and cook until tomatoes soften and light sauce forms (5-7 minutes). Remove cover and add minced garlic and cook another 2-3 minutes, stirring occasionally.
Add crushed tomatoes, water, honey, spices (salt, pepper, garlic powder, onion powder) and bring to a boil (uncovered), allowing sauce to boil for approximately 3-4 minutes). Cover again, reduce to a simmer (add optional red pepper flakes and/or basil at this point) and continue to simmer for approximately 15-20 minutes).
Please Note: This recipe yields a large amount of sauce, but it stays in the fridge for ~3 days if you would like to use it for additional recipes throughout the week and it freezes well! I like to keep small portions in my freezer for a more convenient way to enjoy my homemade sauce.
Nutritional Analysis Per Serving:
Calories 80 calories, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrates 11 g, Fiber 3 g, Protein 3 g, Sodium 150 mg, Calcium 46 mg
*Please Note: This dish is free from gluten-containing ingredients, however, if you need to avoid all potential sources of cross contamination (such as in the case of celiac disease), I recommend using certified gluten free products.
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