Recipe by TooTall 55
Adapted by HomeCookingMemories.com from a recipe by Ellie Krieger
Top Review by harrisnish_5566167
Easy, tasted great, and got a lot of compliments. After hearing about all the bad stuff in jarred pasta sauces, I wanted to try making my own, but my image of the type of a person who made their own sauce was the Italian grandmother slaving away over a pot for hours, chopping, simmering, and waiting. This sauce was nothing like that and turned out great. It took no time at all and little prep. Chose an onion, open a few cans, and throw in some dried spices. I'll never buy jarred sauce again. I didn't have the rosemary or the red pepper, but I think the red pepper would have added a nice kick.
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 2 tablespoons garlic, minced
- 2 (15 ounce) cans tomato sauce (May substitute one of the cans for crushed or stewed tomatoes if you like chunks of tomatoes)
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1⁄2 teaspoon crushed red pepper flakes (can be omitted if you prefer)
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 teaspoon sugar (can leave out, or use more or less- 1 teaspoon is what I use) (optional)
Directions See How It's Made
- In a skillet, heat olive oil over medium heat. Add onion and sauté until soft. Add garlic and cook for another minute.
- Stir in tomato products, oregano, rosemary, crushed red pepper, salt and pepper. Taste sauce and if desired, add sugar. Bring to a low boil, then reduce heat and simmer for about 10 minutes, until it is thickened up a bit. Use as desired.