Basil, garlic, and tomatoes blended with olive oil are the main ingredients in this easy homemade tomato sauce that almost anyone can prepare.
This recipe comes from a time when Kim and I were struggling financially and looking for ways to cut costs. As it turns out, making your own pasta sauces like, Cajun alfredo, is a great way to save money. The raw ingredients, when purchased in bulk, can be more cost-effective than buying jarred sauces.
We used to buy tomatoes, garlic, and onions on sale and make huge batches of this sauce for freezing. Our frugal nature also taught us how to be creative with what food we had in the cabinets.
For example, this sauce is versatile and can be used in a number of different ways. Not only is it great for pasta, it works well on our homemade pizza dough as a pizza sauce, and with a little, added cream, makes a wonderful tomato soup. Moreover, it can serve as a sandwich sauce for chicken parmesan and meatball subs.
All in all, not only is it simple to make, it will also assist you in preparing other meals. Most importantly, it helps you cut cost on your grocery bill. This easy homemade tomato sauce will always hold a special place in my heart, not only because it’s tasty but also because it reminds me of how blessed I am today.
How to Make a Simple Tomato Sauce:
I think you will be surprised how easy this sauce is to prepare. First, roughly chop the tomatoes, onions, garlic, and basil. It is important to note; you don’t have to worry about dicing everything up because it’s all going into one pot to cook.
Given the fact you will eventually blend the sauce, there is no need to spend too much time on the cutting board. Just give it all a quick chop and move on with your life.
Next combine the tomatoes, onions, garlic, basil, olive oil, and chicken stock into one pot. You can use a large sauce pot, stock pot, or even your slow cooker. Although, if you use the slow cooker, double the cook time to 1 hour and a half to 2 hours.
Either way, it doesn’t really matter too much because the only reason you’re letting it cook more than a half an hour is to concentrate the flavors and reduce the amount of liquid in the sauce.
If you prefer a thick sauce, then set the heat on low and let it go until most of the stock has evaporated. Once you have desired liquid content, remove the sauce from the heat and let it cool for at least 20 minutes.
Last, transfer the sauce from the pot to a blender or food processor, and pulse the sauce until it’s smooth. Afterward, go ahead taste test the tomato sauce. You may find the stock did not have enough sodium. If that is the case, add salt and pepper as needed until you are happy with the flavor.
How to Make Tomato Sauce with Canned Tomatoes:
We prefer to use fresh tomatoes for this recipe. However, in a pinch canned tomatoes will do the trick. Swap out the fresh tomatoes with a 28 ounce can of crushed tomatoes or whole peeled tomatoes.
If using peeled tomatoes, they’ll need to be chopped or smashed and cooked down for the recipe to work. Make sure to cook the tomatoes for the same amount of time as you would for fresh. Canned foods tend to carry a metallic taste, so it takes some time to cook that taste out. Follow the rest of the recipe as written.
Regardless of how you make it, this homemade tomato sauce recipe is versatile, simple, and always tasty.
- 2 Tablespoons of Olive Oil
- 3 Tablespoons of Fresh Basil
- 6 Cloves of Garlic (Peeled)
- 1 Large White Onion
- 1 1/2 Pounds of Tomatoes
- 1 1/3 Cups of Chicken Stock (Substitute Vegetable Stock for a Vegetarian/Vegan Option)
- Salt and Pepper to Taste
In a medium stock pot or slow cooker combine olive oil, fresh basil, garlic, onions, tomatoes, and chicken stock.
Cover and let cook on medium heat for 45 to 65 minutes.
Remove from heat, remove lid and let cool for approximately 20 minutes.
In a blender or food processor, pulse sauce until smooth.
Taste test and add desired salt and pepper.
Can be stored in refrigerator in sealed container for up to 2 days.
Can be frozen for later use.
Basil, onions, tomatoes, and garlic can be roughly chopped since sauce will be blending after cooking process. Can substitute vegetable stock for chicken stock to make vegetarian version of sauce. Substitute vegetable stock for the chicken stock to make this recipe vegetarian/vegan.