One of our favorite things to eat is homemade spaghetti. We eat it at least every two weeks, sometimes up to once a week. However, we don’t have time every meal to make a fresh batch. This is where making sauce in advance becomes a huge advantage!
When we want to whip up some spaghetti, we simply heat a batch of pre-made sauce, cook some noodles, and we have a meal in about 15 minutes. You can use this sauce for other things too, like the base for tomato soup or homemade pizza sauce.
We have two methods that we use: the fresh tomato method and the canned tomato method. Either one creates a delicious sauce and is a great way to use up an over-abundance of garden tomatoes.
Read more: How To Make Homemade Cream of Tomato Soup
Fresh Tomato Method
You will need about 10 tomatoes per quart of tomato sauce (more or less depending on the size of the tomato). Fresh, ripe, and almost rotten tomatoes work best.
Heat a large pot of water to boiling. Toss the tomatoes into the water and boil for about 2 minutes. While the water is boiling, make a large bowl of ice water.
Remove from the boiling water and plunge the tomatoes into the ice water bath. This will soften the skin and make it easy to remove.
Remove the skin from all tomatoes.
Cut the tomatoes into pieces. From here, the canned tomato sauce recipe and the fresh tomato sauce recipe will be the same.
Easy, Homemade Tomato Sauce
Cut 2 large onions into small squares and cook over medium heat with some olive oil until the onions turn clear.
Add some pressed or minced garlic to the onion mixture, then add your tomatoes to the mix. Season the tomatoes with Italian spices. We usually use oregano, parsley, a tiny bit of rosemary, black pepper, salt, basil, marjoram, and thyme. When possible, use fresh spices because they are so much better!
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Simmer the tomatoes over a medium-low heat for as long as you can stand. If you start from fresh tomatoes, you will need to add at least 2 extra hours to the cook time. Stir the mixture regularly to prevent it from sticking.
About 30 minutes before you plan to stop cooking, add a small amount of brown sugar to the tomatoes. This will cut some of the strong acid taste that some tomatoes have. Use about ½ of a teaspoon per quart of sauce or a bit more if you like a sweeter sauce.
You can grow your own tomatoes in containers when you don’t have much space. This book will help you:
After you remove the sauce from the heat, mix it up in a food processer or blender to get a creamier texture. A creamier sauce works better for pizza, but we like to leave ours chunky when we use it in spaghetti. Allow the sauce to cool completely before storing it. We usually freeze ours, because I lack canning skills, but you can also use this canning tutorial for a more long-term solution.
Do you have a favorite homemade marinara sauce recipe? Share it with us!
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