Homemade Tomato Sauce
Turn canned tomatoes into homemade tomato sauce with all the garlicky goodness! It's a perfect sauce, without the added sugar and preservatives in jarred sauce.
Equipment
- Pot
Ingredients
- 1 Tbs Olive Oil Extra Virgin
- 3 Tbs Minced Garlic or 6 cloves of garlic
- 28 oz Can of Whole Tomatoes
- Salt & Pepper To Taste
- 2 Tbs Dried Basil or Fresh Basil or Basil frozen from last year's garden!
Instructions
- Heat 1 Tbs of olive oil in a large stockpot. Add the garlic and brown over medium heat. As soon at the edges of the garlic turn a light brown add the can of tomatoes.
- Cook tomatoes over medium/high heat for 15 minutes or until the tomatoes become soft.
- Crush the tomatoes with a wooden spoon or potato masher.
- Add salt and pepper.
- Turn the heat up for 2 minutes while sauce starts to boil.
- Reduce heat and let it simmer for as long as you’d like. I prefer to leave it for 30 minutes stirring occasionally. This yields a thick and rich tomato sauce.
- Finally add salt, pepper, and basil and season to taste.
Notes
- Feel free to use diced tomatoes if you want more of a consistent texture as whole tomatoes makes for a slightly chunky sauce.
- I often like to make more than one batch at a time and it’s best to use a large stock pot and use several 28oz cans of tomatoes. Just know that it will take a lot longer for it all to cook down if you’re using more than 1 28oz can.
- Note that I quadrupled (4x) this recipe to freeze for later use! Always make sure to LABEL your freezer food with a description and date so that you keep track of what you have and when you made it!
- Homemade tomato sauce should last in the freezer for 4-6 months.
