Tomato based pasta sauce is generally seen as a healthy ingredient. It’s vegetable based, low in calories, and delicious. As a matter of fact, most store bought spaghetti sauce is packed full of extra ingredients and sugars.
A popular name brand spaghetti sauce has over 30g of sugar per quarter cup serving! I think that’s pretty insane.
By making your own tomato based pasta sauce, you get to control exactly what you’re eating. From the exact vegetables, to the amount of sugar, and even customizing with your favorite herbs and spices.
If you’re trying to cut sugar, eat more whole foods, or just eat less processed foods, this spaghetti sauce is simple and packed full of nutrient dense veggies, herbs, and spices!
If you’re looking to cut back on the sugar in your diet, check out these 7 easy tips to help reduce your intake!
Hiding Extra Vegetables
Spaghetti sauce is a great way to “hide” extra servings of veggies from anyone who isn’t a veggie fan.
The large amount of tomatoes and spices will mask almost any veggies color and flavor.
If you’re worried about finding larger pieces, an immersion blender is wonderful. You can use the blender to smooth everything out and you’d never be able to tell they’re in there. So, I use this one I found on Amazon. It’s light, compact, and works great especially for such a low price!
First, make sure your veggies are nice and soft after simmering the sauce, then just dunk the blender in and pulverize. As a result, your sauce will be completely smooth and no one will ever know what all is really in there.
Storage and Stability
I love making this in large quantities and freezing it for later.
It makes such a quick and easy meal, it’s just great to have on hand.
I freeze mine in meal sized portions in freezer safe zipper bags smushed flat. Keeping them flat helps them to thaw quicker and minimizes the storage space!
I recommend using your sauce within 4 days if kept in the fridge, or within 3 months if kept in the freezer.
Easy Homemade Spaghetti Sauce
Easy Homemade Spaghetti Sauce
- Cutting board
- Chef's knife
- Large Stock Pot
- Immersion Blender (Optional)
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 ounces white mushrooms, diced
- 1 green bell pepper, diced
- 4 cloves garlic, peeled and minced
- 1 carrot, diced
- 8 ounces tomato paste, canned
- 28 ounces crushed tomatoes, canned
- 14.5 ounces tomato sauce, canned (plain)
- 1 tbsp oregano
- 1 tbsp basil
- 2 tsp paprika
- 1 tsp cayenne (more or less depending on how spicy you want it)
- salt and pepper to taste
- Heat olive oil in a large stock pot over medium-high heat.
- When oil starts to shimmer, add the onion, bell pepper, mushrooms, and carrots. Cook the vegetable mixture for about 5 minutes or until they begin to soften.
- After the vegetables start to soften, add the minced garlic and sautee for another 2 or 3 minutes, or until the garlic is fragrant.
- When the veggies are very soft and fragrant, add 8 ounces of tomato paste to the mixture and stir until well incorporated.
- Add the large can of crushed tomatoes and the can of tomato sauce and stir until everything is well mixed.
- Turn the heat down to low, place the lid on your pot, and allow to simmer for 20 minutes.
- After 20 minutes add paprika, cayenne, basil, and oregano, and let simmer for an additional 10 minutes.
- As the final step, take a taste of your sauce and season with salt and pepper according to your tastes. I leave this step for last because I find that the amount of salt needed tends to vary based on how much water simmered out. You may not need as much as you think!
- Serve hot on your favorite pasta dish or veggie pasta substitute!
- Optional: If you want a smooth sauce rather than chunky, once it's finished is when you will blend with your immersion blender. I don't recommend a regular blender as it can create a lot of air bubbles and make your sauce orange.
I hope you enjoy this pasta sauce recipe!