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 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 as a pizza sauce, dipping 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.
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.
If this recipe sounds like it’s too time-consuming, keep in mind, once blended it can be frozen for up to a week in your freezer. You can always make the recipe on a weekend for a meal later in the week. In closing, I will leave you with this final thought.
Everyone has gone through difficult times, but if you look back on those times hard enough, you may find something beautiful you can share with others. As always, I wish you all great meals and happy times.
- 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.