I started making homemade tomato sauce a couple of years ago using fresh tomatoes from my garden. I loved the taste so much more than store-bought tomato sauces but sometimes I just couldn’t find the time to go through the process of removing the skin and seeds from all the tomatoes. So, instead of forgoing homemade sauce for store sauce when I was short on time, I started using canned tomatoes. It’s so fast and still better than store-bought!
- Pam Cooking Spray
- 1 – 28 oz. can diced tomatoes with the juice drained
- 1 tablespoon tomato paste
- 3 cloves garlic, minced
- 1 teaspoon Oregano
- 1/2 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 2 bay leaves
Drain tomatoes and pulse in blender or food processor. Don’t liquify them, they should still be slightly lumpy.
Spray a large pot pot with pam and saute garlic over medium heat for about a minute. Don’t allow it to brown. Add tomatoes, tomato paste, oregano, Italian seasoning, salt, brown sugar and bay leaves. Bring to a boil, then reduce heat to low, cover and simmer 1 hour. To speed things along you can cook it just until desired consistency but I like to simmer it longer to give the flavors time to mingle.
Remove bay leaves and celery and serve.
Saute these additions with cooking spray & garlic until tender, before adding the tomatoes.
– add 1 onion, finely diced
– add 1 green bell pepper, diced
– add 2 carrots, diced
– add 2 stalks celery, finely diced