homemade tomato sauce

A good Spaghetti Sauce can be used in many ways.  Make a big batch of this delicious tomato sauce and have it on hand whenever you need it.

Easy Homemade Tomato Sauce

onion

celery

carrots

olive oil

garlic (finely chopped)

tomatoes

parsley (chopped)

basil (chopped)

Salt and Pepper (to taste)

Add the onion, carrots, and celery and to a food processor and chop it into small pieces.

Heat 2 tablespoons of the olive oil in a large saucepan on medium heat and saute the onion, celery, and carrots until they are soft and no liquid is being released from them.

In the middle of the softened vegetables, form a well, add the remaining olive oil, followed by the garlic.&nbsp; Allow the garlic to brown slightly (being careful not to let it burn).

Mix in the tomatoes and herbs.

Add seasoning, bring to a boil, lower the heat, and simmer for 30 minutes.  

If you like a thinner sauce you can add it to the food processor and puree into your desired consistency or if you like a thicker sauce, skip this step.

https://embed.mediavine.com/videos/jjxw4ovnb79vzsbex6ym

This recipe for Easy Homemade Tomato Sauce shows how to make spaghetti sauce from scratch right in your own kitchen.

These roll-ups filled with spinach and lemon ricotta and topped with melty mozzarella are WAY easier to make than lasagna. Plus, everyone get their own perfect serving. (No more fighting for the edges!)

Easy Spinach Lasagna Rolls

onion, chopped

Kosher salt

black pepper

garlic,

tomato paste

c. basil

Cooking spray

lasagna noodles

(16-oz.) container ricotta

(10-oz.) box frozen spinach, thawed, wrung out, and chopped

c. Parmesan,

basil,

lemon

c. marinara sauce

c. mozzarella

How often do you eat pasta during the week?

Very tasty, however the amount of cheese stuffing and sauce is a little less than I'd like.  I planned to do a double recipe and had only enough sauce and cheese filling to do a large baking pan and four extra rolls.  I had leftover noodles, about 5. (However I like alot of stuffing and cheese) Also the cheese on the topping melted and fell to the sides.  That's prob my fault I left a tiny amount of room to easily dish single rolls.  

I really like how easy it is to serve and how easy it is to divide up for lunches and stuff.  My eight year old who is a picky eater loved it.  Will most likely make it again.  Was fun and easy.

https://streaming.hearstdigitalstudios.com/manual_upload/58dbe129d559306540901191/mp4/Shrimp_Scampi_Roll-Ups_FRONT_1490805049_4000_hd_v3.mp4

The easiest and best way to make shrimp tonight.

Shrimp Scampi Roll-Ups Will Make You See Lasagna Noodles in a Whole New Light!

A famous family recipe - San Marzano Tomato Sauce. A luscious red sauce simmered for several hours to develop the most rich and hearty tomato sauce. Fresh herbs, authentic Italian flavors, and the most inviting aroma. Easily the best tomato sauce I've ever had! From my family to yours.&nbsp;

San Marzano Tomato Sauce

garlic

San Marzano Peeled Tomatoes

tbsp amore sun-dried tomato paste

tsp (each) salt & black pepper

basil ((for dried basil - 1 Tbsp))

oregano

Tbsp fresh thyme ((for dried thyme - 1 tsp))

In a large pot on medium heat saute garlic in olive oil for 30-60 seconds - constantly stir. Garlic can burn very easily in this process.&nbsp;

Add San Marzano tomatoes to garlic. Add tomato paste, salt &amp; pepper. Mix, and cover on low heat for 4-6 hours. Stir occasionally to avoid burning.The whole tomatoes will break down as they cook and result in a thicker, chunkier sauce. If you prefer a smooth sauce you can use a hand-puree tool or transfer to a high-powdered blender.

When sauce is finished mix in fresh herbs. Serve with your favorite pasta, lasagna, or chicken parmesan.&nbsp;

This freezer tomato sauce makes an easy homemade spaghetti sauce with garden tomatoes that'll taste fresh even in winter. Here's how to make it.

Freezer Tomato Sauce

cherry tomatoes plum tomatoes

water

shallots, finely chopped

garlic salt

basil

flat-leaf parsley sprigs (optional)

Salt and black pepper

brown sugar (optional)

Don&#8217;t remove the lid during cooking. The tomatoes are cooking in the steam and you don&#8217;t want any of that precious heat or liquid to escape.

Plop the tomatoes into a large pot or Dutch oven and add the water. Dampen a large piece of crumpled parchment paper with cold water, open it, and place it directly on the tomatoes. Cover the pot and cook over very low heat for 30 minutes, shaking the pot occasionally to keep the tomatoes from sticking to the bottom.

Transfer the softened tomatoes to a food mill or food processor, working in 2 or 3 batches if necessary, and process until smooth. If using a food processor, strain the purée, discarding the skins and seeds.

Place the strained tomatoes, oil, shallots, garlic, and herbs in a pot. Bring to a boil, reduce the heat, and simmer for 40 to 50 minutes, until reduced to about 12 cups.

Taste and season the sauce with salt and pepper to taste and, if desired, the sugar. Use immediately or freeze for later.

To freeze: Let the tomato sauce cool completely to room temperature. Divvy it among six 1-quart plastic freezer bags—each bag will contain about 2 cups sauce, making each bag only half full. Place the bag on its side on a flat surface in the freezer until solid, at least 1 hour. Then stand the flat bags of frozen sauce on end, as you would books on a shelf, to minimize the amount of space they take in your deep freeze. 

To thaw: Thaw the frozen bags of sauce by completely immersing them in a bowl of cold water, about 1 1/2 hours to partially thaw. Or place the bags of tomato sauce on a plate and thaw in the refrigerator for about 4 hours. You don&#8217;t have to completely thaw the sauce before you rewarm it.

To serve: Transfer the thawed sauce to a pot, bring to a boil, reduce the heat, and gently simmer until warmed through, 5 to 10 minutes. If a thicker sauce is desired, continue to simmer until reduced. Originally published August 20, 2016.

Taste the difference with Homemade Spaghetti Sauce from Delish.com.

Homemade Spaghetti Sauce

butter

onion,

garlic cloves,

red pepper flakes

Overall great!, I made it twice with both salted and unsalted butter and it was fantastic both times, my children love it and even help me make it,just so they can serve more to themselves :)

So delicious!  I did not add basil or the pepper flakes, but I did throw in 2 smashed garlic cloves along with the salt.

OMG my Grandfather is rolling over in his grave

Learn How to Make a Basic Tomato Sauce Recipe that is so good you will want to put it on everything. It's very delicious and made with onions, garlic, olive oil, tomatoes, bay leaves, and seasonings.&nbsp;

How to make Basic Tomato Sauce

extra virgin olive oil

onion (finely chopped)

tomatoes tomatoes

brown sugar (or natural sweetener)

bay leaves

In a saucepan, heat the olive oil over medium heat.

Add onions and cook 4-5 minutes until they are soft and golden.

Add garlic and sauté, being careful not to burn.

Add tomato paste, and stir well. Add crushed tomatoes, including the juice in case you are using canned tomatoes.

Add brown sugar,&nbsp;dried oregano, dried bay leaves, salt, and pepper.

Cover and bring to a low simmer for 20-30 minutes.

Finally, remove from the heat, add fresh basil, and stir well. Remove the bay leaves.

Adjust the seasoning if you think it is necessary. You can use this delicious sauce in your favorite recipes, or you can pour the sauce into a mason jar and keep it in the fridge for about 3 or 4 days, or you can freeze for months.

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Here is a recipe for a Basic Tomato Sauce made with onions, garlic, olive oil, tomatoes, bay leaves, and seasonings.

This spaghetti and meatballs recipe is everything you'd expect from Dorie Greenspan. It's easy, utterly delicious, and a crowd pleaser. The meatballs take on a unique taste and texture thanks to a couple healthy stealth ingredients.

Dorie Greenspan's Spaghetti and Meatballs

can crushed tomatoes (preferably San Marzano)

garlic (pressed

sugar

balsamic vinegar

fine sea salt

beef

hot Italian sausage meat

rolled oats (not instant)

walnuts

herbs

egg (lightly beaten)

olive oil (plus more if needed)

spaghetti

Grated Parmesan or Grana Padano

Crush

Pour the whole tomatoes into a large Dutch oven and use your hands or a pair of kitchen scissors to tear or cut them into bite-size pieces.

Simmer

Add the remaining ingredients and stir to combine. Place the Dutch oven over very low heat, cover, and gently simmer while you make the meatballs.

Make the sauce

In a large bowl, combine the beef, sausage, onion, oats, walnuts, herbs, and salt and pepper and mix gently by hand. Add the lightly beaten egg and work it in just until combined. Using a medium (1 1/2 tablespoon) cookie scoop or your hands, form the mixture into 24 to 28 small meatballs about 1 1/2 inches (4 cm) in diameter. Be careful not to compact the meat too much or your meatballs will be tough.

Brown

In a large skillet set over medium heat, warm the oil. Add half the meatballs and cook, turning occasionally, until they’re browned on all sides, 4 to 5 minutes. (You’re not looking to cook the meatballs through.) Transfer the meatballs to a paper-towel lined plate and pat them lightly with additional paper towels to remove as much oil as possible. Repeat with the remaining meatballs, adding more oil to the skillet if needed.

Place the browned meatballs in the sauce, nudging the meatballs around to make sure that they’re submerged. Cover the pan and cook at the lowest possible simmer, with just an occasional bubble reaching the surface, for 1 to 1 1/2 hours. This long, gentle simmer keeps the meatballs tender and imparts even more flavor to the sauce. (The meatballs and sauce can be made in advance and refrigerated for up to 3 days. Before serving, simmer everything together in a covered pot over low heat for about 30 minutes.)

Make the meatballs

Cook

When the meatballs are almost ready, place a large pot of heavily salted water over high heat and bring to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and turn it out into the Dutch oven along with the sauce and meatballs, tossing well to coat. (If your Dutch oven isn’t large enough for this, put the pasta in a large bowl and pour over the meatballs and sauce.)

Serve

Finish with a sprinkle of cheese and herbs, if using, and get this to the table pronto.

Make the spaghetti and serve

If you're looking for an Easter breakfast, stop right here.

Bacon and egg pull-apart bun with roasted tomato ketchup recipe

tbs extra virgin olive oil

bacon

unsalted butter, chopped,

(180 milliliters) milk

(375 grams) plain flour

tbs caster sugar

sachet dried yeast

(25 grams) parmesan, grated

1kg vine-ripened tomatoes, chopped

red onion,

garlic cloves, sliced

rosemary sprig, leaves picked

Extra virgin olive oil, to drizzle

This rich and hearty arrabbiata sauce will add the perfect amount of dimension and spice to your favorite Italian recipes. The sauce is made up of garlic, tomatoes, and red pepper flakes that are simmered to perfection and then topped with fresh herbs!

Italian Arrabbiata Sauce (sugo all'arrabbiata)

5-8 garlic cloves,

canned San Marzano tomatoes ((with juices))

red pepper flakes ((adjust

(each) salt & black pepper

Tablespoons fresh basil, chopped ((or 2 teaspoons dried basil))

fresh oregano, chopped ((or 1 teaspoon dried oregano))

Sauté garlic: in a large pot, heat oil on LOW, and sauté minced garlic for 30-60 seconds. Stir constantly to avoid burning the garlic.

Add tomatoes &amp; simmer: Then add canned tomatoes, tomato paste, red pepper flakes, salt, and black pepper. Simmer on LOW heat for 3 or more hours - stir every so often. 

For smooth sauce: when sauce is finished cooking, use a hand immersion-blender to puree. Or blend sauce in batches in a high-powered blender or food processor. Note: If you prefer a chunkier/thicker sauce (like I do), you can skip this step as the San Marzanos naturally break down while cooking.

Add fresh herbs before serving: when sauce is finished add chopped basil and oregano, stir into sauce. Taste sauce, adjust level of heat if desired, then serve!

This New York style pizza is the famous real deal with its homemade dough that makes a thin and crispy crust, a quick homemade tomato sauce, and mozzarella cheese. Toppings optional. Here&#039;s how to make it at home.

New York Style Pizza

bread flour* (about 3 3/4 cups,

salt

active dry yeast

vegetable oil

(28-ounce) ca whole peeled tomatoes (undrained)

red pepper flakes (or more, to taste)

semolina flour

All-purpose flour (for dusting)

low-moisture whole-milk mozzarella (or more, shredded)

Pulse

In a large food processor, pulse together the bread flour, sugar, salt, and yeast until well combined.

Process

In a liquid measuring cup, combine the ice water and 1 tablespoon of vegetable oil and, with the machine running, slowly drizzle the mixture in through the feed tube until a ball of sticky dough forms, 20 to 30 seconds.

Knead

Move to an oiled work surface and knead until smooth, 2 to 4 minutes. Plop into an oiled bowl, cover with plastic wrap, and refrigerate overnight before using.

Make the pizza dough

You’ll likely have a lot more pizza sauce than you need. Freeze any remaining sauce for up to 3 months and thaw the next time a New York style pizza craving hits.

Combine

In a food processor, combine the tomatoes and their juices, garlic, salt, oregano, red pepper flakes, basil, and sugar. Process until smooth.

Make the pizza sauce

Rest

Divide the chilled dough into 2 equal pieces. Wrap individually in plastic wrap and let rest at room temperature for 1 hour.

If you don’t have a pizza peel, an overturned baking sheet will work nicely in its place. If you don’t have a pizza stone, you can assemble and cook the pizza on a heavy rimmed baking sheet.

Preheat

While the dough is resting, set an oven rack in the second highest position and place a pizza stone on it. Preheat the oven to 550°F (288°C) or the highest setting for 1 hour. Dust a pizza peel with half the semolina flour.

Stretch

Generously dust a work surface with all-purpose flour and place one piece of the dough on top. Pressing gently with your fingertips, push the dough out to form an 8-inch (20-cm) round, leaving the edge slightly thicker.

Shape

Pick up the round of dough and drape it over your knuckles, letting gravity stretch it. Pass the dough hand over hand until you have about a 14-inch (35-cm) round. Transfer the dough to the prepared pizza peel and reshape it into a circle, if necessary, leaving the edge slightly thicker.

Spread

Depending on how saucy you like your pizza, ladle 1/2 to 3/4 cup of the pizza sauce onto the dough and spread until evenly coated, making sure to leave a 1/2-inch (12-mm) border exposed.

Bake

Scatter half the mozzarella over the sauce. Slide the pizza onto the preheated pizza stone and bake until the crust is well browned and the cheese is bubbling and browned in spots, 10 to 12 minutes.

Transfer

Using the pizza peel, move the pie to a large cutting board or pizza pan.

Assemble

Repeat with the remaining dough, sauce, and cheese to make a second pizza.

Slice

Slice each pizza into about 8 wedges and devour.

Assemble the New York style pizza

Roma Tomato Sauce recipe that requires no peeling or blanching!  This is a easy creamy sauce that's perfect for growing garden tomatoes! Serve on pasta, or use later by canning or freezing.&nbsp;

Roma Tomato Sauce

pepper

garlic (minced)

Add tomatoes to a large pot.&nbsp; Add salt and pepper and stir.&nbsp; Bring tomatoes to a boil over medium high heat. Boil for 20 minutes.&nbsp; The tomatoes will start to break down and more liquid will form.

Top 19 homemade tomato sauce recipes from across the web

The most viewed homemade tomato sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Homemade Tomato Sauce

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Homemade Spaghetti Sauce

How to make Basic Tomato Sauce

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Oven Roasted Garden Tomato Sauce

Top 19 homemade tomato sauce recipes from across the web

The most viewed homemade tomato sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Homemade Tomato Sauce

Easy Spinach Lasagna Rolls

San Marzano Tomato Sauce

Freezer Tomato Sauce

Homemade Spaghetti Sauce

How to make Basic Tomato Sauce

Dorie Greenspan's Spaghetti and Mea...

Bacon and egg pull-apart bun with r...

Italian Arrabbiata Sauce (sugo all'...

New York Style Pizza

Roma Tomato Sauce

Rose Pasta Recipe | Pink Sauce Past...

Fresh Tomato Sauce

Spanish Tomato Sauce Recipe (Salsa ...

No-Cook Fresh Tomato Sauce

Homemade Tomato Sauce Recipe

Vegan Creamy Polenta with Mushroom ...

Oven Roasted Garden Tomato Sauce

Oven Roasted Garden Tomato Sauce

The most viewed homemade tomato sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine