Here’s a simple and flavorful homemade tomato spaghetti sauce that’s perfect for pasta, lasagna, or even as a base for pizza. 🍝🍅
Ingredients (serves 4–6)
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3–4 cloves garlic, minced
- 2 cans (28 oz / 800 g each) crushed tomatoes or whole peeled tomatoes, blended
- 1 tsp sugar (optional, balances acidity)
- 1 tsp dried oregano
- 1 tsp dried basil (or 2 tbsp fresh, chopped)
- 1/2 tsp red pepper flakes (optional for heat)
- Salt and black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Sauté aromatics
- Heat olive oil in a large saucepan over medium heat.
- Add onion and cook until soft and translucent (~5 minutes).
- Add garlic and cook 30–60 seconds until fragrant.
- Add tomatoes
- Stir in crushed or blended tomatoes.
- If using whole peeled tomatoes, crush them by hand or with a spoon.
- Season
- Add oregano, basil, sugar, red pepper flakes (if using), salt, and pepper.
- Stir to combine.
- Simmer
- Reduce heat to low and simmer uncovered for 30–45 minutes, stirring occasionally.
- The sauce should thicken and develop rich flavor.
- Blend (optional)
- For a smooth sauce, use an immersion blender or transfer to a blender.
- Taste and adjust
- Adjust salt, pepper, or sugar if needed.
- Serve
- Toss with cooked spaghetti or pasta of your choice.
- Garnish with fresh basil or grated Parmesan.
Tips for Extra Flavor
- Add 1 carrot, finely grated while sautéing onions—it naturally sweetens the sauce.
- Use a splash of red wine for depth.
- For richer sauce, stir in 1–2 tbsp butter at the end.
- Freeze leftovers in portions for up to 3 months.
If you want, I can also give a “5-minute prep, slow-simmer magic version” that tastes like it’s been cooking all day but takes minimal effort. 🍅✨
Do you want me to share that version?
