Picture a pasta sauce bursting with vibrant flavors, crafted entirely from the bounty of a sun-kissed garden. Ripe tomatoes, plucked at the peak of summer sweetness, take center stage. Sun-warmed basil leaves lend their aromatic essence, and garlic, freshly harvested from the soil, infuses the sauce with pungent warmth, while onions add a subtle sweetness.

As the sauce simmers, the flavors meld into a symphony of freshness, each ingredient playing its part to perfection. This homemade pasta sauce is a celebration of the season and brings joy and a sense of contentment because the vegetables were grown in your garden.

Homemade pasta sauce

We use this homemade sauce for pasta, pizza, and meatball subs. Pretty much anything you’d need a nice red sauce for.

Add cooked ground beef or ground turkey for a complete meal!

Sometimes you will have a tart or bitter sauce, it all depends on the tomatoes that are used, but instead of sugar, I’ve found that adding some more salt or a splash of red wine vinegar offsets the taste very well.

Homemade Pasta Sauce

Recipe by Whitney – Willowbottom.com

Prep time

25

minutes

Cooking time

1

hour 

Total time

1

hour 

25

minutes

Ingredients

• 6-8 Tomatoes Roma, or other that you like. You can also use (1) 24oz can of crushed tomatoes

• 2 sprigs Parsley Roughly chopped or 1 tsp dried

• 1 Sprig Thyme Fresh or 1/2 tsp dried

• 2 Whole Bay leaves fresh or dry

• 1 Sprig Fresh Oregano Roughly chopped or 1 tsp dried

• 1/3 Cup Fresh basil Roughly chopped

• 2 Cloves Garlic roughly chopped

• 1 Large Carrot Diced

• 1 Medium Onion Diced

• 1 Splash Olive oil

• 1 Tsp Salt or more to taste

Directions

• If using fresh tomatoes – Start by preheating the oven to 350° – Wash the tomatoes and roast for 20 minutes in the oven or until soft and remove the skin
• Add a splash of olive oil to a saucepan and heat over medium
  
• Add onion and carrots and cook until browned.
• Add garlic and let it brown for a minute.
• While the onions, carrots, and garlic are cooking. Place roasted tomatoes into a food processor and pulse a few times to break tomatoes apart.
• Add tomatoes into the pot with all the herbs
• Simmer on low for 1 hour
• Taste the sauce as it cooks, add more salt as needed
  When the sauce is cooked, remove the bay leaves and the spines of the herbs and serve!

Notes

• If you like a smooth sauce, blend until smooth then serve.
• It’s always important to remove the bay leaves before serving.
• Canned crushed tomatoes are excellent in this recipe as well. Feel free to use them instead of the Roma tomatoes.
• If your sauce comes out bitter or tart add a slash of red wine vinegar. 

Did you make this recipe?

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