Trying to find a spaghetti sauce, pizza sauce, whatever sauce that doesn’t have tons of sugar and preservatives in it is a difficult task, unless you don’t mind spending an arm and a leg for it. Wally carries Rao’s Spaghetti sauce which has no preservatives and only a small amount of sugar, but it costs $8 a jar! I admit, I’ve purchased this several times, but not without feeling stupid for dropping so much cash on something I could make at home for less than half that. So I’ve made a commitment to myself and my wallet that I would make our own red sauce from now on.
I use this same basic recipe for our Spaghetti, Zucchini Lasagna, Pizza….pretty much anything you wish to give a homemade Italian flavor. Be mindful of the ingredients you purchase, you will still need to read the labels to make sure there are no or sugar are present in your tomatoes!
- 1 large can (28 oz) of Whole Tomatoes
- (Get San Marzano tomatoes if you can find them, if not, no worries…the regular one’s will work just fine)
- 1 Red Bell Pepper, diced
- 1 Onion, diced
- 4 Garlic Cloves, minced
- ¼ c Tomato Paste
- 1 T Olive Oil
- 1 t Celtic Sea Salt
- ½ t Dried Oregano
- ½ t Dried Basil
- ½ t Dried Parsley
- ¼ t Dried Thyme
*On a few occasions I have diced or pureed carrots, broccoli or some other random vegetable and added it to the mix. Sometimes the kids notice my sneakiness, but sometimes they don’t! Either way, more veggies never hurt anybody! If you do add more veggies, be sure and decrease the amount of peppers and onions or add some extra tomatoes and juice otherwise you will end up with a really thick sauce.
Heat Olive Oil over medium-high heat in a pan. Add onions, peppers and garlic and saute for about 5 minutes or until tender.
Add the tomato paste and herbs and stir for about a minutes or until the paste turns a brick red color.
Here comes the fun part…add the juice from the can of whole tomatoes, then add each tomato one at a time, squishing them with your hands as you add them to the pan. Don’t go too crazy when you pulverize the toms because they do have juices and seeds in them and you will spray them all over the place if your not careful.
Once all the tomatoes are squished, stir everything together and simmer for as long as you like. I usually give it at least 20 – 30 minutes. Don’t forget to season with salt and pepper to taste.
Tip: When I use this sauce for pizza, I strain some of the extra juice with a mesh strainer first. This will ensure you don’t make your yummy homemade crust soggy.