Homemade Pasta Sauce Recipe | Yummly
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Homemade Pasta Sauce

MOM ON TIME OUT(6)
Michael Jefferson: "Great will make again." Read More
16Ingredients
105Minutes
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Ingredients

US|METRIC
5 SERVINGS
  • 15 pounds tomatoes (I used mostly Roma)
  • 2 onions (chopped)
  • 1 red bell pepper (chopped)
  • 5 cloves garlic (minced)
  • 1 tablespoon vegetable oil
  • 2 tablespoons fresh basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon sugar
  • 1 teaspoon dried parsley
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 tablespoons dried oregano
  • 2 bay leaves
  • 1 dash Worcestershire sauce
  • 1 can tomato paste ({optional; use if your sauce is not thick enough for you})
  • 1/4 cup lemon juice (from a bottle; used to acidify)
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    Reviews(6)

    Michael Jefferson 7 months ago
    Great will make again.
    Morrissey 10 months ago
    Worcestershire, lemon juice and red bell pepper were never part of my moms sauce either, who was full blooded Italian and made excellent sauce. I love her sauce however, this sauce is excellent as well!! Everyone makes their sauce different, there can be more than one that is superb. This one fits the bill as one of those! I’ll definitely make again. I added mushrooms and red wine. Yum!!!
    Secretsauce a year ago
    I made this sauce about six months ago, and it tasted good at the time, but I held off reviewing it until after I had used it in a meal. Finally had the opportunity to try it last night, and it turned out really well. It cans well, and has a great, rich flavor. It's a great pasta sauce, so I'm not sure why the one-star review below mentions pizza. It isn't pizza sauce, it's pasta sauce, and a good example of one at that! The extra acid is absolutely necessary for canning so please don't omit it if you are storing this sauce. It's a shame this recipe's rating suffered from a review from someone who had philosophical issues with the recipe. If you are truly gifted, you don't need to tell people, they will figure it out, and if you're a line cook, you're learning your trade and it's pretty arrogant to call yourself gifted at that point. It's like saying you're a gifted dishwasher. I suppose that is why that person gets on recipe sites and criticizes others' recipes - because every day at work is a reminder that you are not what you want to be. With the wrong attitude, you never will be.
    Lesley Winston a year ago
    This is the second year I've made this sauce since it turned out so well last year. I have a tip for peeling tomatoes, freeze them first and then thaw. The skin falls off and you can squish the seeds and juice out by hand. I modified the recipe slightly, I had a green pepper from my garden and I use balsamic vinegar as my acid. I also agree with Mike's review, about Linecooks' opinion piece.
    Meli-Mar97 2 years ago
    I've tried variations of "homemade" tomato sauces, and frankly none are better than what tickles your taste buds. I started out with off-the-shelf canned sauces and then "fixed" them to my liking. It may seem sacrilegious to the diehards, but you experiment, learn and evolve. Give this one a try! I did, as the recipe ordered, except for the lemon juice ( I used a tablespoon of Apple Cider Vinegar), and everyone thought it was "homemade". Thumbs up!
    mike m. 2 years ago
    Hey giftedlinecook why don't you just shut up. Omg they're not holding a gun to your head and telling you to make this sauce. If don't use use certain things in your recipe then so be it. This is just a suggestion. Geez, what's to say your recipe is any better?

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