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You can cut this recipe in half if you’re just making enough for a meal with a bit of leftovers, but why would you do that? Make this doubled recipe, or even double it again! This sauce freezes well and can be pulled out weeks and months later to shortcut many recipes requiring a tomato-based sauce, which is why I recommend making the sauce without any meat first, storing away the extra then adding meat as it’s called for in your recipes.
Difficulty: Easy
Servings: about 4 quarts
Prep Time: 15 minutes Cook Time: 2 hoursIngredients
2 28-ounce cans diced tomatoes
6 cans tomato paste
2 teaspoons dried or 2 tablespoons fresh basil
2 teaspoons dried or 2 tablespoons fresh oregano
2 tablespoons chili powder
1 tablespoon pepper
2 teaspoons salt (or to taste)
3 tablespoons minced garlic
2 tablespoons sugar
1 bay leaf
1 large onion, chopped (optional)
2 cups water
Directions
Simmer, covered, one hour, stirring occasionally. Simmer another hour uncovered. (Discard bay leaf when sauce is finished.)
For spaghetti sauce: Add cooked ground beef (and meatballs!) along with other vegetables, sauteed with the beef, as desired–peppers, mushrooms, etc. (Amounts depending on how much sauce you’re using for spaghetti.)
Also use for pizza sauce, and for a base sauce to shortcut lasagna. Simply add the cooked sausage and ground beef.
To store: Use a ladle or large scoop (a measuring cup works good) and place in freezer bags.
Categories: Main Dish, Pasta, Sauces
Submitted by: suzanne-mcminn on April 5, 2011
Lana says:
Hi, Suzanne! Really enjoy your site – read it every day. Is it possible to can your Italian Style Tomato Sauce, and if so – how? It looks really good, and could be used in so many different dishes. Thanks!
On July 12, 2011 at 3:29 pm
Darlene in North GA says:
About the two cans of tomato paste. Is that the small cans (3oz I think) or the larger cans (6oz, I think). (both of which are smaller than regular veggie cans).
On October 20, 2011 at 4:13 am
Suzanne McMinn says:
Darlene, 6 ounce.
On October 20, 2011 at 7:29 am
Darlene in North GA says:
Thanks!
This looks similar to how I make mine, but you’ve seasoned yours a little differently than I do mine. Truthfully, yours looks like it will taste better!
On October 20, 2011 at 11:17 am
Miss Nellie says:
Can this be canned with BWB. Also the I did not add the chili powder but still with the 1 Tablespoon of black pepper it was way to hot for DH, will canning the sauce eliminate some of the heat?
On October 20, 2011 at 7:14 pm