Spaghetti Sauce
The initial sauce takes time to simmer, but you can make a big batch and freeze. This sauce also can be utilized in multiple other recipes. This is also a sugar free recipe and I personally don't even notice. Ever since I made this for my husband, he has never gone back to store bought.
The initial sauce takes time to simmer, but you can make a big batch and freeze. This sauce also can be utilized in multiple other recipes. This is also a sugar free recipe and I personally don't even notice. Ever since I made this for my husband, he has never gone back to store bought.
- 2 garlic cloves minced
- 2 tbs olive oil
- 3 bay leaves
- 1 6 oz can tomato paste
- 1 small or 1/2 of a medium onion diced
- 1 28 oz can of crushed tomatoes
- 1 cup white wine (chicken broth can be substituted)
- 1 tbs basil
- 1 tbs thyme
- 1 tbs oregano
- 1 tbs tarragon
- (can add more or less of spices according to your
- Carbohydrate 1.42953312620973 g
- Cholesterol 0 mg
- Fat 1.81968875090032 g
- Fiber 0.418324993328061 g
- Protein 0.3008756253474 g
- Saturated Fat 0.268299062647996 g
- Serving Size 1 1 Serving (5g)
- Sodium 0.843875000930749 mg
- Sugar 1.01120813288167 g
- Trans Fat 0.0754206250556765 g
- Calories 22 calories
Step-by-step
- Heat olive oil in a medium size stock pot.
- Add onions and garlic and saute until onions are soft.
- After sauteed, add the remaining ingredients and stir.
- Simmer on low heat for an hour, stirring occasionally.
Crushed tomatoes drive this entire sauce, supplying the liquid volume and natural acidity that give the finished dish its body. Transforming canned tomatoes and aromatics into a cohesive sauce requires careful attention to reduction rates, heat control, and batch scaling. If you double the recipe to build a large freezer stash, remember that liquid does not evaporate at twice the speed in a standard pot, which means you must widen your cooking vessel or extend the simmer time beyond the baseline one-hour mark to drive off excess moisture.
- Sweat the diced onions and minced garlic in olive oil over medium-low heat for roughly six to eight minutes until the onions turn translucent and release their sugars without browning.
- Deglaze the pot with white wine, scraping up any browned bits from the bottom before introducing the crushed tomatoes and tomato paste.
- Simmer the uncovered mixture on low heat so that bubbles break the surface lazily, maintaining a gentle reduction without scorching the bottom of your stockpot.
- Substitute chicken broth for the white wine at a strict one-to-one ratio if you prefer to omit alcohol, though keep in mind that broth lacks the inherent acidity needed to brighten the tomatoes.
- Store the cooled sauce in airtight containers in the refrigerator for up to five days, or freeze it for up to three months without losing structural integrity.
Proper seasoning adjustments depend entirely on tasting the reduction after the full hour of simmering has concentrated the flavors. Careful management of heat and liquid ratios ensures a balanced tomato base every single time.
