Whenever I think about Italian spaghetti sauce, I visualize bright red tomatoes, and smell the fragrant garlic and herbs. After searching the internet for this sauce, I found more recipes than I could count, which made it hard to choose which one to look at. After comparing more than ten recipes, I decided to create a simple one based on the available ingredients in my kitchen. It turned out surprisingly delicious.
I chose to use canned peeled tomatoes over fresh tomatoes, because it’s very difficult to find really tasty fresh tomatoes in our area during the winter. The fresh ones are either from the south or are greenhouse-grown. They taste bland and juiceless. Fortunately, we have a whole shelf full homemade canned tomatoes. With the help of my parents-in-law, we canned many jars of fresh tomatoes that are from our local farmer’s market. Those are my saviors for winter dishes that call for tomatoes.
“Sweet and tangy, but well balanced” are the words I will give for our canned tomatoes. Ninety percent of the juice in the can is from the tomatoes themselves. The tomato wedges are hard enough to hold their shape, but soft enough to break down easily during cooking. Another main ingredient is the tomato paste. Not only does it deeply enrich the tangy flavor, but also thickens the tomato sauce to achieve the perfect consistency. The most important step to making this a great tasting sauce is choosing good tomatoes.
Add the herbs and spices to the carefully cooked tomato sauce, and this homemade Italian spaghetti sauce is ready. Generously pour this fresh, rich, and savory sauce onto your spaghetti and meatballs or vegan meatless balls, and you won’t want to stop eating, even after you’re full. Be sure to prepare a large batch and store it in your refrigerator for some future dishes.
- 2 tbs canola oil
- 2 cloves garlic, finely chopped
- 1 pint canned tomatoes (homemade is preferred)
- 1 can (6 oz) tomato paste
- 1 tsp garlic powder
- 1 tsp oregano
- ½ tsp basil
- ½ tsp salt
- 1 tbs finely chopped fresh parsley leaves
- Heat the skillet over medium high heat until it is smoky hot. Add canola oil and wait for 5 seconds. Add chopped garlic and stir constantly until the garlic is fragrant.
- Carefully pour the canned tomatoes into the skillet. Cook over medium high heat for 1 minute. Stir in tomato paste and the rest of ingredients except fresh parsley leaves.
- Stir constantly to prevent the sauce from burning. Reduce the heat to medium low until the tomato sauce is boiling. Simmer for another 5 minutes.
- Add fresh parsley leaves before serving.