This is my “go-to” tomato sauce. Growing up my mother taught us how to make tomato sauce. It’s quick and easy. However, it is easier to pop the top of a jar, if you can afford it, but now everything is getting less and less affordable. Indeed, those jars are now pricey to me; so, I am back to making tomato sauce. Not only does it taste better, but it is really more economical and I control what I put in it… and you can too.
I use crushed tomatoes as well as tomato paste for this recipe. Get the crushed tomatoes anyway you like (i.e., jar, can, crush them yourself), but you need at least 28-30 ounces. You also need two tablespoons of tomato paste, I usually get that in a BPA-free can. If you have that, you can make two full store-bought jars of tomato sauce with this recipe. Sound good!??!!! I know it does! *smile*
First, let me tell you a bit about tomatoes. Tomatoes are very good for us! Tomatoes are loaded with antioxidants, providing a rich source vitamin A, vitamin C and vitamin K. Tomatoes are also a good source of vitamin B6, copper, vitamin E, folate, manganese, niacin, phosphorus, potassium, thiamin, protein, and dietary fiber. This nutrient-dense food is protective against the risk of heart disease, diabetes, and various cancers; and its beta-carotene protects the eyes. Be sure to buy organic tomatoes as the tomato crop is treated with pesticides, which are harmful to the body. Read about all of the disease-fighting health benefits that tomatoes provide in this article by Organic Facts.
In this recipe, there is a cup range given for the sweetener. I love a sweet sauce at times…well, generally prefer a sweeter sauce. If you do not prefer your sauce sweet, then start off with the suggested amount and work your way down to two tablespoons of sweetener, adjust further if that is still too sweet for you. I think this recipe is at least competitive with store-bought tomato sauce in terms of flavor. I do not think I am bias when I say, I think it is better.
Speaking of flavor, you may add or take away anything you like. Don’t want Italian seasoning in it, leave it out. Add chopped onions and peppers for a different flavor. Lessen the salt if you’d like. I generally use pink Himalayan salt in my recipes. This recipe needs and can handle the amount of salt. However, if you would like to reduce the salt, that is up to you. You are free to make any of my recipes on this blog your own.
Last thing, in my experience a little lemon juice goes a long way in a tomato sauce. You don’t need to much to brighten the sauce. It just gives the sauce that something special. It seems to cut the acid-y taste to me. If you doubt this leave it out, but I wouldn’t.
Now, without further ado, enjoy the recipe! …
- 28-30 oz. crushed tomatoes
- 1 – 2 c. pure water
- ¼ – ½ c. agave nectar/honey
- 2 Tbs. tomato paste
- 1-2 Tbs. nutritional yeast, optional
- 1 Tbs. onion powder
- 1 Tbs. garlic powder
- 1 Tbs. Italian seasoning
- 1 Tbs. pure salt
- 1 Tbs. fresh lemon juice
- 1 tsp. dried basil
- ½ tsp. dried thyme
- Over medium-high heat, add all ingredients to a pot and bring to a boil. Add more or less water and sweetener, depending upon how sweet you would like the sauce.
- Once boiling, turn down the heat to medium low and let simmer for an additional 15 minutes.
- For even thinner sauce, add more water. About ½ cup at a time until the sauce reaches your desired consistency. Be sure to taste and adjust seasonings to taste.
- This sauce is thick, but for a thicker pizza sauce, remove about a half to a cup of water. Your desire.