Spaghetti Sauce
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- 3 Tbsp olive oil
- 1 garlic clove
- 1 small onion, chopped
- 28 oz crushed tomatoes
- 16 oz tomato paste
- 1 cup water
- 2 tsp dried basil
- 1/4 tsp black pepper
- 3/4 tsp salt (or less to taste)
- oregano (optional)
Brown the garlic in the olive oil in a 6-quart (6-liter) pan. Add the onion and brown until transparent. (You can saute a tomato in here also if you want.) Add the rest of the ingredients and simmer for 30 minutes, stirring often. (Longer cooking won’t hurt.)
This is amazing and so easy!!! I have never made homemade sauce, but must say I will never go back to buying jarred sauce, EVER. Can’t believe I created something from scratch that was this tasty restaurant quality…. And was really simple too. I added mushrooms to the sauce halfway and was pleased with the result. Using Infinity Jars to keep the sauce so that it stays fresh for a long time. https://infinityjars.com/collections/screw-top-jars
So glad you liked it, Jennifer!