Tomato based pasta sauce is easy to make, inexpensive, and can be suited to your tastes. Besides the Italian herbs and spices, I only add onions and fresh garlic to the sauce. This makes it versatile. I add meatballs or sausage when I reheat it later to the dish I’m making. Hubby isn’t a big veggie fan so I stick to onions and garlic. I make big batches of this and freeze them in 4 cup containers. One container is perfect for spaghetti dishes, two for baked rigatoni or stuffed shells. If you forget to defrost the sauce, you can still warm it up fairly quickly in a pan on medium low. I buy my tomato sauce in bulk at Costco as well as the tomato paste.
Homemade Pasta Sauce
1 large can of tomato sauce
2-3 small cans of tomato paste
Italian seasoning to taste or:
2 Bay leaves
5 garlic cloves
In a large stock pot pour in the tomato sauce. Add 2-3 cans of tomato paste. Turn the burner to medium and stir to combine. Add the seasonings to your preference. Put in the bay leaves then close the lid.
In a saute pan set on medium heat, add enough olive oil to lightly coat the pan. While this is heating up, dice 2 onions. Add them to the pan and stir. While the onions are sauteing, chop 5 garlic cloves. Add them to the saute pan just as the onions begin to brown. Stir for about a minute, then add the onions and garlic to the sauce.
Stir everything together then give it another taste. Add more spices or salt if needed. Cover, turn to medium low, and let it cook for 3o minutes.
After cooking for 30 minutes, remove the bay leaves and place your sauce in containers to freeze. These keep well for six months or more and taste as if you just made it.