Easy Homemade Spaghetti Sauce
Fresh tomatoes aren’t always in season for us so when we don’t have tomatoes growing in the garden we love this homemade spaghetti sauce made with canned crushed tomatoes, tomato sauce and tomato paste! It tastes just like a fancy 4 cheese spaghetti sauce that you buy in the grocery store, but even better because it’s made in your kitchen! In less time then it would take you to put your Crocs on and run to the store, you can make this spaghetti sauce! And because it’s so good, I bet you might like it so much it could become your new favorite pasta sauce! This recipe makes about 5 cups of spaghetti sauce. You can make it in advance, storing in the refrigerator for a few days, or you can freeze it, lasting up to a year. Looking for more easy spaghetti sauce recipes? Try my Roma Tomato Sauce, Roasted Cherry Tomato Sauce and Creamy Cherry Tomato Pasta.
Ingredients for Pasta Sauce with Crushed Tomatoes
Crushed Tomatoes, you will need a big 28 ounce can of these. Tomato Sauce, a 15 ounce can or (2) 8 ounce cans. I get the no salt kind because I prefer to flavor as needed.. Tomato Paste, a small 6 ounce can. Garlic, every sauce needs a touch of garlic! Parmesan cheese, this makes it creamy and tastes just like a jar of 4 cheese spaghetti sauce! Other: A little bit of sugar, dried oregano and crushed red pepper flakes for flavor.
How to Make Spaghetti Sauce
In a medium/large sized saucepan add crushed tomatoes, tomato sauce, tomato paste, minced garlic, sugar, oregano and a pinch of red pepper flakes. Mix to fully combine and then bring to a low boil. Allow to simmer for 20 minutes, blending all the flavors together, stirring often. Tomato sauce can quickly bubble and get messy, so make sure the boil isn’t too high and that you’re stirring it. Remove from heat and stir in Parmesan cheese. Mix until you have a creamy spaghetti sauce. Serve right away with spaghetti and meatballs, or throw in a mason jar to have later this week. Enjoy!
Storing and Freezing
Store any leftover spaghetti sauce in a mason jar or airtight container in the refrigerator, good for up to 4 days. You can also make this ahead of time, and just keep in the refrigerator until ready to use it (within 4 days). This is such a simple sauce to freeze! Just pour it in a freezer bag, seal it and place in the freezer, good for up to a 1 year. Defrost in the microwave and then heat up on the stovetop.
