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Tomato, Basil and Garlic Sauce

Tomato Basil and Garlic Sauce

Is it spaghetti sauce, pasta sauce, marinara sauce, ragu or just tomato sauce?   I am not against buying a commercial sauce occasionally as it really is convenient.  But, I always check out the ingredients label before I buy one. 

I choose the ones that have just the good stuff, with regular, whole foods, no added sugar or preservatives.   It isn’t that difficult or time intensive to make some from scratch though. Also, there is great satisfaction with making it yourself and it will taste better…..I did a side-by-side taste with this recipe and my favorite jar from the grocery store.

On my back deck I have two basil bushes. One of which is called Mammoth basil and it has huge leaves.  The other basil bush is the regular variety. They are both very vigorous and have produced more than I am able to keep up with.

This recipe will make two quarts of thick, flavorful, delicious sauce. You can use these for topping chicken or fish, meatballs and spaghetti, soups or stews . It is also great as a pasta sauce for a meatless dinner.  

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Tomato, Basil, Garlic Sauce

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Tomato-Basil-and-Garlic-Sauce-1
Tomato, basil, garlic sauce on pasta

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Tomato, Basil and Garlic Sauce

Tomato, Basil and Garlic Sauce

Yield: 24 servings
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes

A thick tomato sauce with basil and garlic that is wonderful served over pasta, chicken or fish.

Ingredients

  • 3 tablespoons olive oil
  • 2 medium onions, chopped
  • 8-10 garlic cloves, minced
  • 2 cans, 28 ounces each, crushed tomatoes
  • 1 six-ounce can tomato paste
  • 2 cups red wine
  • 1 cup water
  • 2 tablespoon fresh thyme leaves
  • 3 tablespoons chopped fresh oregano
  • 1 cup rough chopped, fresh basil leaves
  • 2 bay leaves
  • 1/2 teaspoons sea salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. In a large saucepan, heat the olive oil and cook the onions over medium heat, stirring frequently, for 7-8 minutes. When the onions are soft and transparent but not brown, add the garlic and cook for another 1-2 minutes, stirring constantly. Stir in the tomatoes and their liquid, the tomato paste, the red wine, water, thyme, oregano, basil, bay leaves, salt and pepper. Bring the sauce to a boil, turn the heat to low and simmer for one hour.
  2. Remove from heat and allow the sauce to cool. Transfer to pint containers, label and freeze. Use as needed. Makes 4 pints sauce.

Notes

This sauce will thicken as it simmers and if you like it less thick add a little more water.

Nutrition Information:
Yield: 24 Serving Size: 1/3 cup
Amount Per Serving: Calories: 61Total Fat: 1.7gSodium: 8mgCarbohydrates: 7gProtein: 1.5g

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Anne Davis

Sunday 28th of March 2021

A delicious, easy to prepare sauce that we will enjoy many times--thanks for the great recipe.

Pat Nyswonger

Sunday 28th of March 2021

Thank you, Anne...so glad you enjoyed this tomato sauce!

Danielle

Tuesday 17th of July 2018

I always buy marinara from the store - love your idea to make it at home!

Pat

Tuesday 17th of July 2018

Thanks, Danielle....there are some really good marinara sauces on the market. I am not adverse in using one in an emergency but I really look at the ingredient list.

Kathi Kirk

Wednesday 24th of September 2014

Perfect sauce! and the calorie count? Well you can't beat that plus all the nutrition! Kathi

Pat

Wednesday 24th of September 2014

Hi, Kathi....thanks for visiting. Yep, low-fat, low-cal sauce...I grilled up some thick eggplant slices and after flipping I slathered some of this sauce on top with a thin shaving of parm cheese. It was my whole dinner and I was stuffed. :)

Cora

Monday 22nd of September 2014

See you on Sunday! I can't wait!

Pat

Tuesday 23rd of September 2014

Yes!!

Cora

Monday 22nd of September 2014

Wow. This looks so wonderful! I love pasta sauce!

Pat

Monday 22nd of September 2014

Hi, Cora...so glad to hear from you! I'm saving some of this sauce for you and hope to see you soon!

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