Yes, it’s easy to open a jar of tomato sauce to pour over spaghetti but making your own sauce is simple and can save dollars at the store. Here are some tips:
- If you like smooth tomato sauce, use puréed or crushed tomatoes. If you like chunky, use chopped/diced.
- In a large pot over medium heat, sauté chopped onion and garlic in one tablespoon of olive oil. If you like, add diced carrots and celery. Cook for about 10 minutes. Pour in 28 ounces of canned tomatoes, 2 tablespoons tomato paste*, a bay leaf, black pepper and dried oregano. Cook for at least 30 minutes.
- If available, mix in fresh chopped basil and cook another 10 minutes. Remove the bay leaf before serving.
Homemade oven roasted sauce
- If using fresh tomatoes, first peel and seed them. Put tomatoes in boiling water for 30 seconds then into a bowl of ice water. Peel and remove seeds with a knife.
- Chop 4 cups of peeled beefsteak, plum or cherry tomatoes; or drain a 28 ounce can of diced tomatoes. Chop up a few cloves of garlic and add fresh or dried thyme leaves.
- Mix everything with 1 tablespoon of olive oil and add to a large baking pan. Cook at 350 degrees, stirring occasionally until the tomatoes are cooked through (about 45 minutes.)
- Blend together in a blender if you prefer a smoother sauce.
- When buying, choose low sodium sauce.
- Pour into a large pot and add in fresh or low-sodium canned tomatoes and/or diced green or red peppers.
- Add a few shakes of garlic powder, dried oregano, dried basil and black pepper to your taste.
- Warm over medium heat for at least 10 minutes.
Tomato or vegetable soup
Baked potato topping
Article copyright © 2014 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart © Program. For more articles and simple, quick and affordable recipes, visit heart.org/simplecooking.