A flexible and delicious sauce so rich and so deep you could get lost in it!
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Whenever you buy tomato sauce at the market, it’s never quite perfect, is it? Even your favorite tomato-based jars, be they marinara or vodka sauce, are lacking something intangible that you might simply look past in favor of the convenience they provide. Undeniably, it’s way easier to sauce delicious pasta or top chicken parma with a jar of ready-made commercial tomatoes. But what is it that just doesn’t taste the same as grandma’s original recipe (and how do we fix it?)
While the jar might sell itself as being organic or hearty, a lot of jarred tomato sauces on the market rely on preservatives and other methods to maintain the shelf-life of their contents. This helps a lot in circumstances where otherwise easily perishable high-acidity foods like tomato sauce could totally spoil between jarring, shelving, and final purchase. However, it doesn’t bode well when it comes to final tasting.
In our household, if ever we can, we make our tomato sauce ourselves! You’d be surprised just how easy it is and just how much better it tastes. There’s an indisputable difference in the freshness of your homemade tomato sauce versus the shelf-stable lifespan of a commercial brand. And the best part is, your tomato sauce will taste exactly how you want it to, not some formulary!
Whether you’re using it to top your Baked Chicken Parmesan or filling layers upon layers of Spaghetti Squash Lasagna with that savory vegan goodness, your tomato sauce will be so good you’ll think you ought to can it yourself (and you can!)
Is Tomato Sauce Healthy
Tomatoes are ripe with vitamin C, that’s part of what gives them that naturally bright, acidic flavor that pairs so nicely with meaty, savory dishes! And, making a homemade tomato sauce won’t bog down your tomatoey taste with unnecessary sugars and excessive sodium. When it’s in your pot, you get to choose just how you want your tomato sauce to taste.
Tomato sauce, on its own, is totally vegan and paleo. Plus, because the carb content in tomato sauce is negligible, it qualifies for keto-conscious dietary needs, too!
Can I can? You can can!
Canning and jarring are old techniques pioneered a long time ago to help ensure the preservation of harvested fruits and vegetables. You might know someone who cans their own peaches or jars homemade apple sauce, but you can also jar your finished tomato sauce, too.
Your local grocer very likely sells glass jars of various sizes and matching air-tight or otherwise fastening lids. You’ll need to estimate the quantity and volume that you would want to jar and buy enough to be able to store the entirety of your sauce pot contents. Always sanitize your jars by simmering them in water about the same temperature as your sauce – this not only cleans your jars but also ensures they won’t shatter when filled!
Pour your sauce into the jars and seal with appropriately fitting lids. To get that vacuum seal you’ll need to naturally ensure your tomato sauce’s shelf-life, place the filled jars back into the simmering water for half an hour. Once that’s done, turn them onto their lids and place them somewhere nonconductive (like a wood cutting board or food-grade silicone sheet) and leave them undisturbed for another 10 minutes. This lets the weight of the sauce push any air out as the jar cools and creates a vacuum seal that’ll keep your sauce good for up to 12 months!
INGREDIENTS
- 2 tablespoons extra virgin olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 28 ounces canned whole tomatoes, no salt added
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil leaves, chopped
- Salt to taste
INSTRUCTIONS
Sauté
Cook onion, then add garlic.
Simmer
Add tomatoes and seasonings; simmer.
Finish
Stir in basil and adjust the seasoning.
Devour!
FAQs & Tips
Your tomato sauce is gonna be so good, you’ll just have to have it again! And you’re likely to have enough to store for later so, if you follow the instructions above, you should be able to jar your tomato sauce for upwards of a year at room temperature! Then, just like you would with a jar of store-bought sauce, just pop open that freshness seal and use in your next delicious dish!
Cooked ground pork and beef are typically added to many jars of pasta sauce to give them a greater umami flavor and increase the amount of protein present in the jar. You’ll want to cook a ground meat of your choosing in the same oil (and at the same time) as your onions and garlic at the start of the cooking process, ensuring your meat reduces to spoon-able bites at least.
If you’re looking to spice up your tomato sauce, use Italian-style spices like minced friarelli peppers in your cooking oil at the start of the recipe to give your sauce a naturally sweet heat!
Serving Suggestions
Tomato sauce isn’t just delicious on its own (though, it so totally is!), it’s also fantastic when used in dishes that call for classic red sauce like Keto Cabbage Rolls, Air Fryer Chicken Parmesan, or even on Margherita Pizza! While you have your canning jars out, why not make a delicious Mason Jar Zucchini Lasagna with your freshly made tomato sauce, as well?
Tomato Sauce
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 28 ounces canned whole tomatoes no salt added
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes optional
- 1/4 cup fresh basil leaves chopped
- Salt to taste
Instructions
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Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
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Add the minced garlic to the saucepan and cook for another minute, until fragrant.
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Pour in the canned tomatoes with their juices and crush them with a spoon. Add the dried oregano, red pepper flakes if using, and salt. Stir to combine.
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Bring the sauce to a simmer and cook for 25 minutes, stirring occasionally. The sauce should thicken and the flavors will meld together.
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Remove the sauce from heat and stir in the fresh chopped basil. Taste and adjust seasoning with additional salt if needed.
Nutrition
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