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Prep 10 mins
Cook 30 mins
Months of experimenting bring this fabulously rich spaghetti sauce to you. I absolutely LOVE pasta sauce and could eat an entire jar in one sitting if my stomach allowed! The recipe originally began as a way to save a little money (we go through a lot of sauce) and as an healthier alternative to the processed brands. Not so sure if it meets the "saving money" criteria now, but nevertheless, it's become a weekly household staple. Using fresh herbs is vitally important for the flavor. Note that the recipe as prepared below has quite a bit of sodium - I prepare mine with UNSALTED tomato products, and add salt to taste, but I've made it with regular as well and it still turns out great.
- 2 teaspoons olive oil
- 4 garlic cloves, minced
- 1⁄4 cup sweet white onion, diced
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 (14 1/2 ounce) can diced tomatoes
- 1 teaspoon agave nectar (sugar can be substituted)
- 2 teaspoons balsamic vinegar
- 2 teaspoons steak sauce (I use original A1)
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon dried savory
- 1⁄2 teaspoon fresh ground black pepper
- 1 teaspoon red pepper flakes (optional)
- salt, to taste
- 1 teaspoon fresh rosemary, finely chopped
- 1⁄2 cup fresh basil, chopped
- Combine olive oil, garlic, and onion in large saucepan over medium heat; allow to simmer until onion is soft and lightly browned, but not translucent.
- Add the rest of the ingredients, except for the basil and rosemary. (Note that the red pepper flakes will make the sauce fairly spicy, and can be omitted if that isn't your thing).
- Increase heat and simmer, stirring occasionally, just until the sauce comes to a boil.
- Reduce heat to medium-low; stir in basil and rosemary, and continue to simmer for another 15-20 minutes.