Homestyle Tomato Basil Spaghetti Sauce Recipe
A rich, gently sweet tomato basil spaghetti sauce made from pantry staples, with a little diced tomato texture and fresh basil stirred in at the end. Tastes like the good jarred sauces, only fresher.
Servings 4 to 5 cups sauce
Calories 106kcal
Ingredients
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion finely diced
- 4 cloves garlic minced
- 1 can (6 ounces) tomato paste
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) petite diced tomatoes undrained
- 1 can (28 ounces) crushed tomatoes or tomato puree undrained
- 1/2 cup water plus more as needed
- 1 1/2 teaspoons sugar plus more to taste
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon dried parsley or 1 tablespoon fresh minced parsley
- 1/4 teaspoon black pepper
- 1/8 teaspoon dried oregano optional
- red pepper flakes Small pinch, optional
- 8 to 12 fresh basil leaves chopped or torn
- 1 teaspoon lemon juice optional
- 1 tablespoon butter optional
Instructions
Instructions
- Warm the olive oil in a large saucepan over medium heat. Add the onion and cook for 5 to 7 minutes, until softened but not browned.
- Add the garlic and cook for about 30 seconds, just until fragrant.
- Stir in the tomato paste and cook for 2 to 3 minutes, stirring often, until it darkens slightly and smells richer.
- Add the tomato sauce, petite diced tomatoes, crushed tomatoes, water, sugar, salt, parsley, black pepper, oregano (if using), and red pepper flakes (if using). Stir well.
- Bring the sauce to a gentle simmer, then reduce the heat to low. Simmer uncovered for 30 to 45 minutes, stirring occasionally, until the sauce thickens and the flavors come together. The sauce is ready when it coats the back of a spoon and a knife drawn through the coating leaves a clean line.
- If the sauce gets too thick, add a splash of water. If it tastes too sharp, add another small pinch of sugar. If it tastes flat, add a little more salt.
- Stir in the fresh basil during the last 5 minutes of cooking. Add the lemon juice at the end only if the sauce needs brightness. Stir in the butter at the end if you want a smoother, rounder finish.
Notes
For a smoother sauce, use tomato puree and blend the petite diced tomatoes before adding them. For a chunkier homestyle sauce, use crushed tomatoes and leave the petite diced as-is. Keep the basil fresh and add it near the end so it tastes bright instead of cooked-down. If you only have dried basil, use 1 teaspoon and add it with the other dried herbs in step 4 instead of at the end. Store in the refrigerator for 4 to 5 days or freeze for up to 3 months.
Nutrition
Calories: 106kcal | Carbohydrates: 4g | Protein: 0.5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 611mg | Potassium: 50mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 138IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 0.2mg
