Today’s post is all about homemade tomato sauce. Up until a last year, I had always used store bought, pre-packaged tomato sauce and that was completely fine with me. I really had no desire to make tomato sauce until I got on a health kick and decided to start making my own sauce. Since then, more times than not, I make my own tomato sauce when I need it.
If I want a really healthy robust sauce, I opt for a chucky sauce packed full of onions, zucchini and squash. (recipe here) If I want a more subtle sauce, I opt for my herb packed sauce. Both recipes are super simple to make and both are healthy and more flavorful alternatives to the store bought options.
After beginning to make my own sauce, I can honestly taste the difference between homemade sauce and store bought sauce. The store bought sauce tends to be sweeter and saltier. The background flavors are less subtle and salt and sugar dominate the flavor. Now, I’m not completely knocking store-bought sauce. There is a time and place for everything and sometimes it’s late at night and you just want to boil some pasta and slap on some sauce and call it a day, There is nothing wrong with that but if you do have a few extra minutes, I would highly recommend giving this sauce a try,
If you do decide to make this sauce, give me a shout and let me know,
#KOW Tip: Always include butter or an animal based fat in your sauces (ie. duck fat, lard, bacon drippings etc.) These fats get a bad rep. but they can really transform your sauces if used in moderation (be careful when using bacon drippings. The strong flavor and overpower your sauce only use it in select dishes) Not only do these fats add depth and flavor to the recipe but they help create a thicker more rich sauce.
Note: The herb measurements for this recipe don’t have to be exact. Use what you have on hand and what you like. Use as little or as much of each herb as you wish. Really use your judgement on this one.
12 leaves of sweet basil 1/2 oz basil 5 tablespoons butter (salted)
1/4 yellow onion 12 cloves garlic 56 oz. canned crushed tomatoes
1 teaspoon anchovy paste 1/8 cup sugar 1 1/2 hand-full of parsley
7 leaves of sage 15 leaves of tarragon 8 sprigs of italian parsley
thyme (one handful) 1 cup water 1/3 cup olive oil
salt + pepper 1 teaspoon crushed red pepper 6 sprigs of savory
- Finely dice onions and garlic and set aside
- Finely dice all herbs and set aside.
- Heat oil and 2 tablespoons of butter in a large non-stick pot.
- Add garlic, onions, salt +pepper and red pepper flakes to the pot. Cook until garlic and onions are translucent.
- When onions and garlic are translucent, add in anchovy paste.
- Add in canned crushed tomatoes
- Add in water, sugar, and bay leaves and herbs.
- Reduce heat to a simmer and simmer for 15-20 minutes.
- When complete, stir in remaining butter. Allow it to melt and incorporate it into the sauce.
- Add additional salt + pepper as needed.