How To Make Pasta Sauces From Scratch

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Homemade spaghetti sauce is so full of flavor and is easy to make in large batches to freeze or preserve for easy homemade meals.

How To Make Pasta Sauces From Scratch

My family loves it when we make homemade spaghetti sauce. Whenever we make it, it’s always a great double or triple batch for easy freezing of leftovers. Spaghetti and meatballs are family favorites, we almost always have spaghetti sauce and frozen meatballs in the freezer. It makes a quick and easy weeknight meal, and it’s pretty amazing.

Quick Pasta Sauce Recipe

The best spaghetti sauce is made with San Marzano tomatoes. San Marzano is a variety of plum tomatoes. These tomatoes have a stronger flavor and are sweeter and less acidic. You can find canned San Marzano tomatoes at your grocery store. The label must make it clear that the tomatoes are of this variety.

If you want to make spaghetti sauce completely from scratch instead of canned tomatoes, you need to peel the tomatoes and remove the stems. The easiest way to peel tomatoes is to boil them in boiling water for 1-2 minutes and immediately place them in an ice bath. The skins can then be easily removed. We also have a different recipe for spaghetti sauce on fire.

Marinara and spaghetti sauce are slightly different things. Both are tomato-based sauces. Very simple additional flavorings such as garlic, salt and basil are added to the marinara. Spaghetti sauce usually has additives and spices like onion, fennel, parsley and oregano.

Spaghetti Sauce Recipe

We don’t add minced meat to the spaghetti sauce because we usually serve it with meatballs. However, you can always add minced meat to yours. You want to add it to the onions and cook well, then drain off the excess fat, or cook it separately and add it to the sauce before serving.

We serve this spaghetti sauce with homemade meatballs. These meatballs are full of flavor and are the perfect partner for this sauce. They also freeze pretty well, so you can have a perfect homemade frozen meal from scratch looking forward to those hectic nights.

When spaghetti sauce is simmered for a long time, it develops a lot of flavor. This recipe requires 1-4 hours of slow cooking. If you don’t feel comfortable leaving it on the stove, just transfer it to the slow cooker and let it simmer. Put it on high for 4-5 hours and you will have a well-developed spaghetti sauce.

How To Make Pasta Sauce Without Onions And Garlic

Leftovers from this sauce are very easy to freeze for future use. Let the sauce cool, then pour it into gallon-sized ziploc bags. Our family of four needs four scoops, so we only put four scoops in each bag. If you pay attention to how much your family eats, you can estimate pretty accurately what you need. Then put all the bags on a baking tray and put it in the freezer. Once they are frozen solid, you can rearrange them in my freezer however you like. When you’re ready to eat, defrost and reheat on the stove or in the microwave.

Sterilize a 6 pint jar. Add 1 tablespoon of lemon juice to each jar. Fill the jars with the prepared spaghetti sauce, leaving 1/2 inch at the top. Place the lids and ribbons on the jars and seal them tightly. Process in a boiling water bath for 35 minutes.

Store leftovers in an airtight container in the refrigerator, or see freezer storage instructions above. Heat on the stove over medium heat until heated through.

Homemade Pasta Sauce Recipe

Watch the video below where Rachel walks you through each step of this recipe. Sometimes pictures help and we’ve always got you involved with our cooking show. You can find the complete collection of recipes at

For easy long-term storage, refrigerate and place in several gallon-size resealable freezer bags. Flatten it in a pan and put it in the freezer until firm. Defrost and reheat in the microwave or on the stove to serve.

Calories: 51 kcal | Carbohydrates: 4 g | Fat: 3 g | Sodium: 203 mg | potassium: 74 mg | Sugar: 2 g | Vitamin A: 250 IU | Vitamin C: 5.5 mg | Calcium: 31 mg | Iron: 0.6 mg

Super Easy Creamy Tomato Pasta • Salt & Lavender

Homemade spaghetti sauce is so full of flavor and easy to make in large batches to freeze or preserve for easy make-ahead meals. Emma is a former editor of The Kitchn and graduated from the Cambridge School for Culinary Arts. He is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories

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Forget jars of red sauce: homemade marinara is where it’s at. This tomato sauce takes 20 minutes to make and requires no planning. If marinara doesn’t already have a place on your list of easy weeknight recipes, it soon will. Here’s a step-by-step look at how to make this super simple sauce.

Homemade Fresh Tomato Sauce

Pureed tomatoes may seem like an obvious choice, but I recommend using whole, peeled tomatoes in the marinara sauce. These break down into a perfect sauce in about 20 minutes, but still have a bit of substance to give the sauce richness, something pureed sauces can lack.

I’ve also used diced tomatoes, but I find they usually don’t break down as easily or as quickly. they’re fine to use if you don’t mind (or want!) a thicker sauce.

Really, any tomato in your pantry can be used in a pinch, even one you pick yourself. I just avoid tomatoes with added spices or herbs – the sauce is a hundred times better if you add those things yourself.

Authentic Italian Tomato Sauce

This marinara isn’t just for pasta, although that’s often where it goes in my kitchen. You can also use this basic sauce for pasta dishes, like lasagna, on homemade pizza or serve with roast meat. You can even give it a quick puree and make a really good bowl of tomato soup!

The bottom line here is that marinara is an easy and versatile sauce. With a few cans of tomatoes in your cupboard, you’ll never have to buy canned salsa again.

Yes, tomato sauce can definitely be made with fresh tomatoes! See our easy 3-ingredient fresh tomato sauce recipe.

Easy Homemade Marinara Sauce (video)

To make the marinara sauce, you will need 1 tablespoon of olive oil, 1 small chopped yellow onion, 2-3 cloves of minced garlic, 1 can (28 oz) of peeled tomatoes, 1 bay leaf, fresh thyme, basil , oregano, or other herbs (photo credit: Leela Cyd)

Bring it! Dress up this simple sauce with a splash of red wine or balsamic vinegar, add a few more greens to the onions, or cook ground beef or mushrooms to make the sauce richer. it’s a great way to use up all the fresh veggies in your garden! Not for conservation? Don’t worry, this sauce can also be frozen in ziploc bags!

The tomato plants have been quite profitable this year. Earlier last week I was out in the garden and I was greeted with so many ripe red tomatoes and I had no intention of using them. That’s when I decided to face my fear of disassembly and tackle it head on. Why am I afraid to disassemble? First of all, why is it called a can when everything is put in a glass jar? How do you know if you’ve “canned” correctly? What if I waste all the time and it doesn’t taste good? The list goes on and on. So the first thing I did was research. I found a lot of recipes online and then started finding good stuff that answered all my questions. Once I discovered the methods behind the madness, I felt more comfortable and went for it!

White Pasta Sauce With Milk

First, the skins are removed. Boil a pot of water and prepare an ice bath. Immerse the tomatoes in boiling water for about 45 seconds. Remove immediately to an ice bath. The skin is now very easy to remove – most of my tomato skins slid right off!

The seeds and excess tomato juice are then removed. I’m sure there’s a more technical way to do this, like cutting the tomatoes and scraping out the seeds, but I actually did it by opening the tomato with my hands and shaking out the seeds. After removing the seeds and squeezing the tomatoes to extract the juice,  I put the tomatoes in a colander to squeeze out more tomato juice.

Because we are looking for something nice

Super Simple Marinara Sauce Recipe

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