The longer you let it cook the more the flavor stands out. After I've cooked it for an hour, I usually add meatballs or sausage, and let them cook right into the sauce. My Grandmother used to make it in the morning for dinner that night.
- Ready In:
- 2hrs 20mins
- 1 (26 ounce) can crushed tomatoes
- 1 (26 ounce) can tomato puree
- 1 (26 ounce) can tomato sauce
- 2 teaspoons extra virgin olive oil
- 1 large green pepper, chopped
- 1 large white onion, chopped
- 1 cup fresh mushrooms, sliced (I use crimini)
- salt, to taste
- pepper, to taste
- 1 tablespoon oregano
- 1 tablespoon parsley
- 1 (8 ounce) can tomato paste
- 2 garlic cloves, finely minced
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- In a large stock pot stir together crushed tomatoes, tomato puree, and tomato sauce.
- Set on medium-low heat and cover.
- Meanwhile, in sauté pan heat olive oil over medium heat. When warm, add peppers, onions, and mushrooms.
- Sprinkle with a dash of salt and pepper to taste.
- Sauté until onions are clear but not browned.
- Add sautéed vegetables to stock pot, folding them into the sauce with the oregano and parsley.
- Cover, and bring to a slow simmer, stirring occasionally from the bottom up.
- Once simmering add the tomato paste, fresh garlic, garlic powder, and onion powder, being sure to mix in throughly.
- Turn to low heat and simmer, covered at least 1 hour.
- Taste; if too acidy, add sugar 1/2 teaspoon at a time, checking every 10 minutes.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
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Sorry, Kim, I was not impressed. As a matter of fact, quite disappointed. Disappointed because the meatballs you posted are great, and I was hoping the sauce would be just as good. In all fairness, I did not add meatballs to the sauce, I did cook exactly as posted though. I am not a big fan of tomatoes. I am starting to think maybe I just don't like spaghetti sauce. I guess that isn't a fair statement, because I do love it when my Dad (born and raised in Italy) makes his homemade sauce with pasta. I haven't used his recipe because he uses meat, I tried this recipe because I wanted to stay away from a meat sauce. What does, or should spaghetti sauce really taste like? I can't even describe the flavor when my Dad cooks pasta, but it is good. I guess what I didn't like most was it was way too thick for my liking. I like a really "light" sauce. I guess I could have, should have used less paste. Anyway, sorry to say, won't be making this again....my search continues for a great meatless spaghetti sauce.
Excellent sauce recipe. Instead of tomato sauce I used a large can of diced tomatoes (I like chunky sauce), and I added a little bit of fennel seed - other than that, I followed the recipe to a "T". I let this simmer all afternoon, and did add a little sugar to cut the acid. Served it over tortellini for supper tonight - YUM! This makes a large amount (well, at least for just the two of us), and I was able to fill two large containers, one of which went in the freezer for later. Thanks for posting, KIM. -M =)