I have come across many different sauce recipes online but none of them seemed quite right. I prefer a savory sauce and tend to shy away from sweeter sauces. I think this sauce is amazing! I recommend pairing it with my Rosemary Bread. Who needs pasta just dip the bread in the sauce. 🙂 Though I haven’t tried it, and I fully intend to, use this sauce on your pizza!
This recipe will make a lot of sauce, I froze the majority of mine in large plastic containers (in the photo below*) and I also used two servings with dinner.
Homemade Tomato Sauce
- 1 Medium onion, chopped
- 4 Cloves garlic, minced
- 8 oz Baby bella mushrooms, chopped
- 1 Palmful or 4 tablespoons basil
- 1 Palmful or 3 tablespoons oregano
- 1/2 Teaspoon Black pepper
- 2 Cans diced tomatoes
- 1 1/2 Small can tomato paste
- 3 28 oz Cans crushed tomatoes
- 3/4 Cup dry red wine
- 1 Pinch sugar
- 1/2 Teaspoon crushed red pepper flakes
- Heat oil in a large pot. Saute onions, mushrooms, and garlic with a bit of salt.
- When onions are translucent add basil, oregano, and pepper. Stir until combined, you will smell the spices.
- Add diced tomatoes, stirring constantly, followed by tomato paste. Again, stir until combined.
- Add crushed tomatoes, stirring constantly.
- Add wine, sugar, crushed red pepper flakes and stir until combined.
- Bring the pot to a boil.
- Lower heat to simmer.
- Stir every 5-10 minutes for 30 minutes. This prevents the sauce from sticking to the bottom of the pot.
- Simmer stirring every 20 minutes for 2 to 3 hours.
Note: I find it to be incredibly helpful to have my veggies chopped, cans opened, spices measured and set in a row on the counter top so that I’m not missing steps or burning food. Once you get to step 2 its a roller coaster of pouring, stirring, changing temperatures, boiling, and more stirring. It’s not difficult to make but is much easier if prepared.
*I doubled the recipe for the quantity you see in the photo below.