Homemade Pasta Sauce Recipe | Yummly

Homemade Pasta Sauce

Secretsauce: "I made this sauce about six months ago, and it ta…" Read More


  • 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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    Secretsauce a month 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 6 months 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 a year 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?
    GiftedLineCook 2 years ago
    Oregano, Worchester sauce, lemon juice and the red bell pepper was never put into my mother's sauce. Vegetable oil should be replaced with good olive oil. Once the sauce is made, bottled and ready to use then add any extra ingredients that you prefer but lemon juice??? No way! When we made pizza, oregano was used over the sauce, not in it. And Worchester sauce was never given a thought. After all the work that is needed to make a great sauce, don't ruin it with those ingredients.

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