There are so many reasons why I always make my own tomato sauce. One simply being comfort - after all, the aroma that fills your home is amazing. Another being flavor - the focus is on the tomato much more than that grocery store jar stuff. And another, perhaps the best reason, is health - you know exactly what is going into it without the preservatives or added sugars of most pre-made tomato sauces.
If you have never made your own tomato sauce then what better time is there than now to try it? It is SO simple and once you get the basics down (as this recipe is) you can play around and add all sorts of flavors (like oregano, basil, mushroom, etc). I promise you'll find yourself making sauce all the time!
I had mine with the leftover fusilli from my most recent post, scallop fusilli in an egg yolk sauce, and homemade meatballs. You can really use it in any typical application for tomato sauce. Remember! If you do use it for pasta always save some of the water you cooked the pasta in. The starches in that pasta liquid not only impart flavor but help the sauce stick to the pasta (see below). Just add a little at a time to the sauce and stir in before combining with the pasta.
Another great thing about homemade tomato sauce is it is so hard to mess up! As long as you have some patience (it is a low-and-slow cook kind of deal) then you will be on your way to culinary success. You can wow your friends and family with your homemade sauce and they'll have no idea how easy it was to make!
Homemade Tomato Sauce
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: makes about 1 cup
You Will Need:
How will you use your tomato sauce?
I'm Ali! Living it up in Brooklyn. I love cooking, baking, crafting, crocheting - you name it! Most of what I cook is healthy for you (and equally delicious) with the occasional "not-healthy" meal (but so worth it). My passion truly lies with inspiring others not only to cook at home but to try new foods in the process!