Here’s an easy, family friendly, homemade and vegeterian tomato sauce that will feed a crowd, or at least feed your family for a number of meals. This sauce is really simple, but tastes hearty like a tomato sauce should. It’s the perfect sauce to top a pizza, use in a lasagna, pair with meatballs, (turkey meatball recipe coming soon) top over gnocchi, spaghetti squash or your favorite pasta. I mean it’s so simple that you can really use it as a base for just about anything. This sauce is basically a pantry sauce, you may have to run out and grab a carrot or onion, but if you have a well stocked pantry, then you should have everything you need. Another great thing about this sauce is that it keeps in the refrigerator for up to 3 weeks. I used it to top this spaghetti squash below.
A few nights later I topped it over some sautéed gnocchi (I will show you how to do this soon) and finally finished off the sauce on a margarita pizza. I was psyched that the sauce provided 3 meals and then some. I made up a fresh batch another day and added in some turkey meatballs (recipe next week) for a traditional spaghetti and meatball dinner. The next night we used the leftover meatballs for a meatball and provolone cheese sub. The kids loved the sub sandwich, so I will definitely show you how to throw together that recipe, (once I make some more meatballs that is) as it was a fun way to make use of the leftover meatballs. See how a simple sauce can provide you with so many different meal choices? Three cheers for tomato sauce!
basic tomato sauce
recipe from The Supper Club
makes 6 cups
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 1 cup chopped yellow onion, about 1/2 of a large onion
- 1/2 cup coarsely grated or thinly sliced carrots, about 1 large carrot
- 2 fresh thyme sprigs, minced, about 1/2 teaspoon
- 2 cans (28 ounce each) of plum tomatoes or whole peeled tomatoes, preferably San Marzano, with their juices – I used San Marzano whole peeled tomatoes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon red pepper flakes – I added in this ingredient to give the sauce a bit of spice. My kids loved it and it wasn’t too spicy at all.
First off, prep all of your ingredients. Mince your garlic, chop up your onion and your fresh thyme.
Peel and grate up your carrot. I cringe grating a carrot on the box grater because I’m afraid I’m going to cut my finger, so I actually peeled and chopped up my carrot and then threw it in the mini prep.
See how easy that was?
Heat up the 2 tablespoons olive oil in a sauce pan or dutch oven over medium heat. Add in the onion and garlic and sauté until soft and beginning to color, about 10-12 minutes.
Add in the carrots and thyme and sauté until the carrots are soft, about 3-5 minutes.
Add in the tomatoes and their juices.
Crush the tomatoes with either a fork or a potato masher to release their flavor. Stir in the salt, pepper and the red pepper flakes, if using them.
Bring the sauce to a boil and then reduce to a simmer. Cover and simmer for 1 hour, making sure to stir the sauce every 15 minutes or so.
Allow the sauce to cool for 15 minutes, then puree in batches in a blender. You can put the first batch in a bowl after it’s been pureed and then wipe clean the pot while the second batch is being pureed. Pour the pureed sauce back into the wiped down pan and adjust the seasoning if necessary.
Top this sauce over your favorite pasta, pizza or spaghetti squash. I’m using this as my new go-to sauce for my chicken parmesan, cheesy-baked tortellini pasta, and pasta bake with pancetta, tomato sauce and mozzarella. I mean why not have a fresh batch of tomato sauce in the refriderator instead of a jarred sauce in the pantry, right?
This sauce will keep, tightly covered in the refrigerator, for up to 3 weeks.
Stay tuned for Friday when I will show you how to roast up a spaghetti squash. It’s a nice alternative to pasta.
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 1 cup chopped yellow onion, about ½ of a large onion
- ½ cup coarsely grated or thinly sliced carrots, about 1 large carrot
- 2 fresh thyme sprigs, minced, about ½ teaspoon
- 2 cans (28 ounce each) of plum tomatoes or whole peeled tomatoes, preferably San Marzano, with their juices - I used San Marzano whole peeled tomatoes
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- ¼ teaspoon red pepper flakes - I added in this ingredient to give the sauce a bit of spice. My kids loved it and it wasn't too spicy at all.
- First off, prep all of your ingredients. Mince your garlic, chop up your onion and your fresh thyme.
- Peel and grate up your carrot. I cringe grating a carrot on the box grater because I'm afraid I'm going to cut my finger, so I actually peeled and chopped up my carrot into inch long pieces and then threw it in the mini prep.
- Heat up the 2 tablespoons olive oil in a sauce pan or dutch oven over medium heat. Add in the onion and garlic and sauté until soft and beginning to color, about 10-12 minutes.
- Add in the carrots and thyme and sauté until the carrots are soft, about 3-5 minutes.
- Add in the tomatoes and their juices and crush the tomatoes with either a fork or a potato masher to release their flavor.
- Stir in the salt, pepper and the red pepper flakes, if using them.
- Bring the sauce to a boil and then reduce to a simmer. Cover and simmer for 1 hour, making sure to stir the sauce every 15 minutes or so.
- Allow the sauce to cool for 15 minutes, then puree in batches in a blender. You can put the first batch in a bowl after it's been pureed and then wipe clean the pot while the 2nd batch is being pureed. Pour the pureed sauce back into the wiped down pan and adjust the seasoning if necessary.
- Top over your favorite pasta, pizza or spaghetti squash.
- This sauce will keep, tightly covered in the refrigerator, for up to 3 weeks.
i can smell it now! The herbs and tomatoes roasting and lingering throughout the house- Its one of the best smells to come home to! Love your version- the addition of the carrots is genius and yummy! everyone always needs a good sauce- I like to make a big batch and freeze it along with my pesto and alfredo sauce. Now to find yummy GF pasta that is not GUMMY! LOL!
Hey girl! I’m sorry about the whole pasta thing. I’m sure you will find a good pasta replacement. What about quinoa pasta? I love it, but my kids and hubby aren’t huge fans, but you’re the only one that is eating gluten-free right? I was in Whole Foods yesterday and I saw 4 amazing gluten-free magazines. I thought of you when I saw them and I have to say that they had some pretty amazing recipes in them. You should check some out. xoxo, Jackie
Jackie,
We were going to have leftovers…but then i remembered I saw this while looking at your blog last night in the parking lot waiting for my son to finish hitting practice…this looks way better than leftovers. Your photos are all so beautiful. Making it now…
xo
annie
Hi Annie! Awesome, I’m glad you remembered the sauce. I hope the troops like it. Let me know how it turns out for you. What are you serving it over?
Looks delicious! I just found your blog through my friend Gina’s blog (so…let’s hang you) super cute blog! Can’t wait to read your recipes! I hope you check my blog out sometime!
xo
Hi Michelle! Thanks for stopping by and for the sweet compliment 🙂 I love Gina’s blog, her photography is stunning! I will definitely stop by and check out your blog. xoxo, Jackie
I used to only make my own sauce but now its been years. I will make this Thursday! I will probably use some serrano chilis in the starting saute.
Hey HTML mama! I love your idea of adding some serrano chilis to the sauce. If you like it, can I get a taste? Will that be too spicy for your kids? You’re going to love the turkey meatballs that go with this sauce. I thought about Nate when I made them since he loves his meatballs 🙂 xoxo, Jackie
yeah! I was so looking forward to your tomato sauce recipe…love that it has carrots in it. And that you used it for 3 meals that is so wonderful and makes dinner choices so nice and easy as well. Have you tried freezing yours? just wondering if it freezes welll. can’t wait for your gnocchi and the meatball provolone sub…I am sure that would be a huge hit in our home.
again love the color of your dutch oven!
Hi Angela! Yes, I’m assuming this sauce would freeze wonderfully because there is no cream in it. I never get to that point because we use it up so quickly. The meatballs that I’m showing next week freeze great as well. I love my new dutch oven as well. It makes me so happy to cook in it. Your kids will love the sub and the sautéed gnocchi. I will photograph and post them the next time I make up a batch of sauce! xoxo, Jackie
What a great tomato sauce – with a few great additions – this is such a welcome addition and the fact that it keeps so well in the fridge is fantastic!
Mary x
Thanks Mary! This sauce would be perfect for you because your kids could just throw it on top of pasta for the week and give you a break from cooking each night with your ankle being out and all. I wish you lived closer so I could drop off a batch 🙂
Hi Jackie! I love the healthy addition of carrots to the sauce and have always enjoyed a tiny bit of kick from red pepper flakes! This sauce will definitely be a go to for me. Seeing the meatballs reminded me that I made your Italian Wedding Soup (again!) but didn’t have time to make the meatballs. I took the chicken sausage out of the casing and added it to the soup at pinch at a time. It was fabulous! Next up from your blog will be the chickpea veggie burgers – Yum!
Hi Cheryl! I’m glad that you like the addition of the red pepper flakes. It just gives the sauce that extra kick that it needs. I love that you’re loving the Italian wedding soup, it’s so darn good! I like your time saving step with the sausage! Did you just crumble up the sausage? You will love those chickpea veggie burgers. They’re so darn good, and you’re reminding me that I need to make them again. I think I will pair them with this potato and leek soup that I’m making up this weekend. Let me know how they turn out for you! xoxo, Jackie
Hi Jackie! I just popped on your blog and saw that you posted this recipe! Thanks so much for your sweet reply below and for posting this a day early. I’m off to the store tomorrow to make it up. I’m making the cheesy tortellini on Thursday and can’t wait to use this sauce. I will let you know how they both turn out. xo, Kerry
Hey Kerry! I’m so glad that you saw the recipe right away. I can’t wait to hear what you think of it! Thanks for all your sweet comments 🙂
Hi Jackie! This sauce was awesome! It’s my new tomato sauce. Thanks for another great recipe. xo, Kerry
Yaay! So happy to heat that Kerry! Have a spectacular weekend! xoxo, Jackie
Oh, another delicious looking recipe! I love the way you see things and can show that through your photography. Looks very inviting! I just so happened to have spaghetti squash with turkey meatballs and tomato sauce just last night but I used a very quick recipe with canned tomato sauce and dried seasonings since we were in a hurry. I have got to try this one! I love that you had enough for several meals. Tomato sauce to me just gets better the next day and it is so versatile.
Hope your week is going well! I see you commented on my latest post so I’m heading over there next to read it. I always look forward to your comments. 🙂 xoxo, Sharon
Thanks Sharon! Don’t feel bad about using a jarred or canned tomato sauce, believe me, I use those when I’m in a pinch as well. I use to say that I wouldn’t buy a baked good because I can bake my own treats at home, but I have been so lazy lately that I have been buying dessert. Today I am making the brownies for you and I hope they stay fresh. Im going to either send them overnight or two-day shipping. xoxo, Jackie