My homemade pasta sauce recipe will make your little Italian taste buds do a happy dance! It’s flavorful, but simple. It’s thick and rich with a wonderful aroma. Your hands-on time is short, but it will taste like you slaved away for hours. Allow for about 1 hour of simmering time, when prepping this recipe. The beauty is that once it’s done, you will have pasta sauce for multiple meals. Cook once. Eat many times. It’s one of my favorite time-saving kitchen tips!
This sauce freezes beautifully, so you can keep a quick, healthy meal on hand at all times. Eating healthy is especially important to me since my NAFLD diagnosis. Keeping healthy, quick-to-fix meals in the freezer means I won’t give up and order takeout or opt for quick-fix processed foods on the nights when I’m rushed, or feeling tired. You won’t be tempted to run to the drive-thru with a meal starter as tasty as this, just minutes from your table. If you’ve never tried to make a homemade pasta sauce recipe, before, don’t be intimidated. It’s quick and easy. I promise.
How to Make My Homemade Pasta Sauce Recipe
- Start with flavorful, organic tomatoes. If tomatoes aren’t in season, you’ll get the best flavor by selecting high quality, canned tomatoes. I use Jovial Organic Diced Tomatoes. I can order them on Amazon and if I get at least 6 jars at a time, Jovial provides me free shipping.
- Put the tomatoes in a large stew pot or kettle. (Save the glass jars the tomatoes came in. They’re great for storing your extra pasta sauce. If you have trouble removing the labels, I have a simple trick to help. Get it here.)
- Cut the onion and bell pepper into large, 2-inch chunks. Add them to the tomatoes.
- Stir garlic, parsley, basil, oregano and salt into the tomato mixture.
- Cook the tomatoes over medium high heat, until they come to a boil.
- Once boiling, reduce the heat to a simmer, and allow to cook for one full hour, stirring occasionally.
- At the end of the hour, remove your sauce from the heat and allow it to cool for about 10-15 minutes.
Tips for Blending and Serving the Sauce
- When the sauce is cool enough to handle, use a stick blender to puree the sauce to a smooth, thick consistency. The onion and pepper will be soft and easy to blend into the tomatoes. If you don’t have a stick blender, you can also process the sauce in your upright blender. Just be sure to do it in batches that your blender can handle. I like using a stick blender because, then, everything can be done in just the one pot.
- Once the sauce is the consistency you desire, stir in thyme, rosemary and a little more basil and salt.
- Ladle the sauce into jars, leaving enough in the pot for one meal. Set the jars aside, uncovered, to cool. The cool, jarred sauce can be frozen for future use.
- This sauce is delicious, as is, and it’s a thick, hearty, vegan dish. To make it into meat sauce, you can add browned and drained ground beef (grass fed is best) to the pasta sauce in the pan and rewarm before serving, if necessary. Serve the sauce over sauteed zucchini noodles. (I make mine in about 3 minutes using this handy dandy spiralizer.) And of course this sauce is superb on any traditional pasta, too. With a no grains, no sugar lifestyle, it just doesn’t show up on our dinner table any more. You’d be amazed at how tasty this faux-ghetti really is. You can use sweet potatoes, plus, other types of squash and veggies, too.
So see. It’s simple! You can totally pull off this Healthy Homemade Spaghetti Sauce. The beautiful thing is you’ll make enough for multiple meals, cooking only once.
Enjoy this Homemade Pasta Sauce Recipe!
Have a blessing-filled weekend, Friend!
- 4 (18.3 oz) jars Jovial diced tomatoes
- 1 red bell pepper, cut into 2" chunks
- 1 red onion, cut into 2" chunks
- 1 Tablespoon garlic
- 2 Tablespoons parsley
- 1 Tablespoon basil
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon salt
- 1 teaspoon basil
- 1 teaspoon thyme
- ½ teaspoon rosemary
- Place the tomatoes, bell pepper chunks, onion chunks, garlic, parsley, basil, oregano and salt into a large deep soup pot or kettle.
- Bring to a boil over medium high heat.
- Reduce to a simmer and allow to cook down for 1 hour.
- Use a stick blender to puree the sauce until smooth. (You can use a conventional stand blender. You will probably just need to do it in 3 or 4 batches.)
- Once the sauce has reached your desired smoothness/ consistency, add the finishing seasonings: salt, basil, thyme and rosemary.
- Stir in the seasonings and serve the sauce.
- Allow the remaining sauce to cool and then ladle into storage containers to freeze for future meals. ( I like to use the jars the tomatoes came in, hence money is saved.)