There are so many delicious meals that have pasta sauce in the ingredients list. If you’re like me, that means grabbing a jar at the grocery store and continuing on with your shopping.
Well, that was me, until we started trying to minimize the amount of waste we produce in our home and especially in the kitchen. We are also working on cutting out all unnecessary ingredients such as the extra preservatives in processed food.
To start, I made sure to buy the sauce in glass rather than plastic because that’s better for the environment and our health. My next step in the journey was to find a way to make my own pasta sauce that I can cook in batches and freeze for later. I stumbled across this recipe and decided to give it a try.
If you look at her blog, there’s two recipes on there. The first is for truly homemade pasta sauce with fresh tomatoes, and the second is using canned tomatoes. I started with the canned option.
Now, I know that means trading one container for another, but the aluminum cans are easier to recycle and accepted at almost any recycling station. Plus, those have a lot less preservatives in them than the jar of completed pasta sauce.
That’s my story, and I’m sticking to it!
One day, when I have plenty of time in the kitchen, I want to try the other recipe using whole tomatoes. But I haven’t gotten that adventurous just yet.
When I made this pasta sauce, I ended up with about 5 cups of sauce. That’s way more than I need for one recipe, so I gave some to my in-laws who used it in stuffed shells, I used some to make baked ziti for our family, and still have some leftover to freeze for later.
If you are going to freeze the sauce, make sure to leave enough room at the top, so the jar doesn’t break. I like to use large glass mason jars for this to avoid the plastic and because they seal well.
Step by Step
In a large sauce pot, over medium heat, saute the diced onions in oil until they are soft. Usually, this takes about 5 minutes. Then add the garlic and heat for another 1-2 minutes.
Pour in the tomatoes, tomato paste, and all of the seasonings. Bring this to a boil by increasing the heat to high, then reduce to medium-high and let the mixture simmer for about 10-15 minutes minimum.
If you want a stronger flavor or thicker sauce, simmer longer. If you want a thinner sauce, then use an immersion blender until it’s smooth and to the desired consistency.
- 2 onions (chopped)
- 2 tbsp olive oil
- 8 cloves garlic (minced)
- 56 oz crushed tomatoes
- 6 oz tomato paste
- 1/2 tbsp oregano
- 1 tbsp basil
- 1/2 tsp thyme
- salt and pepper (to taste)
- In a large sauce pot, over medium heat, saute the onions in olive oil for 5 minutes or until soft
- Add the garlic and saute for another 2 minutes
- Mix in the rest of the ingredients and turn heat to high
- Bring to a boil, then reduce to medium-high and simmer for 15 minutes
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