Today I’m re-posting my recipe for Homemade Tomato Sauce. Since it’s one of my most popular posts, I’d thought I’d share it again to make it a little easier to find.

I found the original recipe in a magazine years ago, but I changed it up to suit my family’s taste. I’d like to tell you where I found it, but I don’t remember. I just know it was simple enough that I could remember the ingredients without writing it down. It’s soooo good. It’s also cheap, healthy, & freezes well. So make a ton of it & freeze it for a busy evening.

HomemadeTomato Sauce

All the ingredients you need for this AWESOME tomato sauce.

Chop the onion & bell pepper. Cook in about 2 tbsp. of olive oil.

I like to add a couple of spoonfulls of garlic to the onion & pepper. You can add more or less, whatever you like.

I wish you could smell this!

Add the 3 cans of crushed tomatoes. Now bring on the HEAT! Be careful not to add too many red pepper flakes. I’ve set this sauce on fire by getting a little too generous.

Add about a tbsp. of oregano.

It’s about to get “SAUCEY” in here!

Turn the heat to low, cover & let simmer for 1 hour. Stir occasionally.

I use this sauce for spaghetti, ravioli, homemade lasagna, & dipping my garlic bread in the extra. YUM!

Recipe

Please remember that I don’t normally “measure”. 

Homemade Tomato Sauce

Ingredients

• 2 tbsp. olive oil
• 1 bell pepper I like to use red, yellow or orange.
• 1 medium onion
• 2-3 tbsp. minced garlic Adjust this to your taste. We love garlic around here.
• 3  28 oz. cans crushed tomatoes
• 2 tsp. red pepper flakes Again, adjust to your taste. I’ve added way too much & set my mouth on fire! A little goes a long way.
• 1 tbsp. dried oregano

Directions

1. Heat the olive oil up over medium high heat in a large cooking pot. Add the onion & bell pepper. Cook for 5 minutes or so, then add the garlic. Stir. Cook until veggies are soft.
2. Add the crushed tomoatoes, red pepper, & oregano.
3. Stir it all up, then put the lid on & let it simmer over low heat for about an hour.

Note: Sometimes I like to add chopped mushrooms to the onion & bell pepper.

Another Note: I’ve cooked this sauce for as little as an hour & as long as 3 hours. I can’t tell any difference. My stove burners cook hot, even on low, so I stir the sauce every 15 minutes or so to keep it from scalding on the bottom. After it cooks for an hour, I turn the heat off & let it sit. If I’m not using the sauce right away, I put it in gallon freezer bags & refrigerate or freeze.