One thing that I make frequently but have yet to post is my Simple Homemade Tomato Sauce. I think a good basic pasta sauce should be in anyone’s repertoire, and this version with some aromatic onion and sweet carrot is my favorite.
Sorry to call her out here, but my mom always doctored up jarred tomato sauce even further with a tablespoon of sugar or two. Most pasta sauces already contain a decent amount of sugar, acting as a preservative and countering the acidity of tomatoes.
Now that I pay attention to labels, I try to make my own no-sugar tomato sauce as often as I can (or freeze it for a quick pasta night). The carrot is key for the little bit of natural sweetness and hidden veggies!
- ¼ yellow onion
- 1 large carrot
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 teaspoon dried oregano
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 28 ounces crushed tomatoes with basil
- Dice the onion and carrot quite small, ending up with about ½ cup of each vegetable once diced.
- Heat olive oil in a pan on medium-low and add the onion and carrot, sauteeing for 3 minutes.
- In the meantime, mince the garlic. Add the garlic and sautee with the other vegetables for another 2-3 minutes until the garlic is translucent..
- Add the oregano, salt, and pepper to the pan and pour the can of crushed tomatoes with basil on top of everything. Mix well.
- Let the tomato sauce simmer on medium-low heat for 10-20 minutes, depending on how long you have (this is the perfect time to begin cooking pasta). Stir the pasta sauce every few minutes until ready to serve.
You can play around with the spices further, adding 1 teaspoon of dried basil if you have normal crushed tomatoes. Diced tomatoes or whole tomatoes will work too if you want to puree the sauce, a step that can be skipped when using crushed tomatoes.
What do you like to use tomato sauce with? I love it with wilted spinach and pasta, on top of polenta, in lasagna, and with meatballs!
Are you planning to try to make your own tomato sauce?