Easy Homemade Spaghetti Sauce Recipe

• porcje: 12 servings
• czas aktywny: 5 minutes
• całkowity czas: 25 minutes

Składniki

1 tablespoon extra virgin olive oil

6 garlic cloves (minced)

28 ounces crushed tomatoes (undrained, 794 grams)

28 ounces diced tomatoes (undrained, see note, 794 grams)

1 1/2 teaspoon kosher salt (if you use table salt, start with half this amount)

1/2 teaspoon dried oregano

1/2 teaspoon dried parsley

1/2 teaspoon dried basil

1/8 teaspoon crushed red pepper flakes (optional)

dash black pepper

2 teaspoons sugar

Wskazówki

Heat the olive oil in a large saucepan over medium heat. Add the garlic and sauté just until it becomes fragrant, about 30 seconds. Be careful not to burn the garlic. If the garlic burns, start over.

Add in the crushed and diced tomatoes. Stir in the salt, oregano, parsley, basil, crushed red pepper flakes, and black pepper.

Bring the sauce to a simmer, then reduce the heat to low and cook for about 15 minutes or until the sauce is thickens, stirring intermittently.

Taste the sauce and balance the flavor. Canned tomatoes will likely need both teaspoons of sugar, but start with one teaspoon. You will notice that it takes away the bitterness of the canned tomatoes. If you need more add the second teaspoon. Add more salt and pepper as needed.

Use immediately or store in the refrigerator for 4 to 5 days. See my notes in the post about freezing.

Wartości Odżywcze

• Wielkość Porcji: 0.5 cup
• Kalorie: 48 kcal
• Tłuszcz Całkowity: 1 g
• Tłuszcz Nasycony: 0.2 g
• Tłuszcz Nienasycony: 1.2 g
• Sód: 385 mg
• Węglowodany Całkowite: 9 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 5 g
• Białko: 2 g