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Tomato Sauce

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It seems like we go through gallons of tomato sauce in our house. We use it to make pizza, in pasta, on fish and chicken, as a dip for vegetables and more. I like to make homemade sauce using fresh tomatoes from our farmers' market whenever they're in season, but when I can't get my hands on fresh, I make this version of my sauce with organic canned tomatoes. The recipe is really fast and easy and is versatile enough to use in most of your favorite recipes that call for a red sauce. Best of all, you can have it year round!

Tomato Sauce  (Makes 2 Cups)

  • Prep Time: 1 mins,
  • Cook Time: 15 mins,
  • Rating:
    Rate this recipe
It seems like we go through gallons of tomato sauce in our house. We use it to make pizza, in pasta, on fish and chicken, as a dip for vegetables and more. I like to make homemade sauce using fresh tomatoes from our farmers' market whenever they're in...

Ingredients

  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 1/2 teaspoon salt
  • 1 clove garlic, chopped
  • 1/2 teaspoon italian herbs
  • 1 15 oz can tomato sauce
  • 1 teaspoon sugar, honey or agave nectar

Preparation

  1. 1. Heat the olive oil in a saucepan over medium heat and saute the onions and salt for 5 minutes.
  2. 2. Add the garlic and italian herbs and continue to cook for 1 minute.
  3. 3. Add the tomatoes and agave and cook for 5-10 minutes or until slightly thickened.
  4. 4. Serve.
Tomato Sauce

Nutrition Information

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Comments






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  2. Heather

    February 22, 2013 at 11:00 am

    Hi, I was wondering about BPA in canned tomatoes. Do you use BPA free canned tomatoes? I can’t find BPA free canned tomatoes in Canada, apparently the acidity in tomatoes are one of the worst culprits for BPA leakage which is really bad for infants.

  3. Rachel

    February 18, 2013 at 2:09 pm

    Can I use crushed tomatoes from the can instead of the sauce I want to make it and freeze it for the futur use, thanks :)

    • catherine

      February 18, 2013 at 3:53 pm

      Yes you can! Just puree them in a blender or using an immersion blender to get the sauce nice and smooth!

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  5. Brenda

    October 6, 2012 at 7:34 pm

    Can I make this with canned crushed tomatoes instead of tomato sauce? It is what I have in the pantry?

    • catherine

      October 8, 2012 at 11:49 am

      You can use those, but it will be much thinner than the sauce. To thicken it you can simmer it, uncovered, longer until it reduces!

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  7. Julie

    February 1, 2011 at 9:09 am

    I just made a double batch of this and it was delicious. I froze half and served half with homemade meatballs. Yum! Much lower in sodium than the jarred sauce I had been buying, and very quick & easy. Can’t wait to make with fresh local tomatoes if this winter ever ends. :)

  8. Jess-n-Piper

    December 15, 2010 at 6:59 pm

    The Weelicious Tomato Sauce is a staple at our house! I made a big batch the other night and froze ice cube tray portion’s of it. Don’t know why I hadn’t thought of it before…It’s the perfect amount to go on a serving of pasta for my 13 month old! And talk about easy…Just pop a cub in the micro for a few seconds and your good to go :)

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  10. Olivia

    September 8, 2010 at 4:22 pm

    Can you jar this and store? I have a ton of tomatoes and have been looking for a good sauce recipe!

    • catherine

      September 9, 2010 at 3:13 pm

      I’m sure you can, as long as you know how to. I have read a lot about jarring and have not tried it yet. Let me know if you try it!

      • Ashley S

        July 28, 2011 at 7:28 pm

        You can jar it! A pressure cooker is safer (less chance of spoilage) and you would just have to omit the oil and add it later as oil up the chances of botulism when you jar tomato sauce.

    • Olivia

      September 8, 2010 at 8:25 pm

      Better yet – can you freeze it?

      • catherine

        September 9, 2010 at 3:07 pm

        Yes you can :) We made an enormous batch with heirloom tomatoes and froze all of it!

  11. Lisa

    August 25, 2010 at 9:02 am

    How many tomatoes do I use if I’m going to use fresh? I’m going to make this tonight. Thanks much. Love your recipes.

    • catherine

      August 25, 2010 at 4:28 pm

      It really depends on how big your tomatoes are and what kind you buy. You can use Roma tomatoes – just puree them so it equals 2 cups of puree.

  12. Laura

    August 15, 2010 at 8:02 pm

    How do you make it with fresh tomatoes?

    • catherine

      August 16, 2010 at 12:31 pm

      Just put the tomatoes in a food processor and puree then add them in :)

      • Olivia

        September 8, 2010 at 4:33 pm

        Do you peel and cook them first?

        • catherine

          September 9, 2010 at 3:09 pm

          You don’t need to peel the tomatoes, you can just puree them and add them in.

  13. Holly N.

    June 15, 2010 at 8:36 am

    How long would this store for in the fridge? I was wondering if I fixed some on Sunday would it make it to Thursday? Love your recipes BTW!!!!

    • catherine

      June 15, 2010 at 12:13 pm

      They are good for a week, so you are ready to go!

  14. Marie-Helene

    June 3, 2010 at 4:01 am

    Does anyone know, is there something that can replace the 1 Tsp Agave Nectar? I can’t find this in my local grocery store…

    • catherine

      June 3, 2010 at 2:51 pm

      You can use honey :)

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