Quick Homemade Italian Tomato Sauce

Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes Yield: 6 servings

Ingredients:

• 1 (28 ounce) can crushed tomatoes
• 1/2 medium white onion, diced
• 2 medium carrots, peeled and finely diced
• 4 medium garlic cloves, crushed
• 1 tablespoon sugar
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh basil, finely chopped
• 1/4 cup Italian parsley, finely chopped
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

Instructions:

1. Sauté Vegetables:

• Heat the extra virgin olive oil in a medium saucepot over medium-high heat.
• Add the diced onions, finely diced carrots, kosher salt, and black pepper. Sauté until the onions are translucent, and the carrots have softened.

2. Add Garlic:

• Add the crushed garlic to the sautéed vegetables and cook for about 2 minutes or until the garlic is lightly browned.

3. Incorporate Crushed Tomatoes:

• Increase the heat to high and pour the canned crushed tomatoes into the saucepan.
• Stir in the finely chopped basil. Bring the mixture to a simmer, stirring often.

4. Sweeten with Sugar:

• Stir in the sugar to balance the acidity of the tomatoes.
• Reduce the heat to a simmer and let the sauce cook for 5-7 minutes or until it thickens to your desired consistency.

5. Add Fresh Parsley:

• Stir in the finely chopped Italian parsley and continue to simmer for an additional 5 minutes to infuse the sauce with flavor.

6. Adjust Seasoning:

• Remove the sauce from heat and taste it. Adjust the salt and pepper according to your preference.

7. Serve and Enjoy:

• This homemade Italian tomato sauce is perfect for serving over spaghetti or as a dip for warm garlic bread.
• You can also make a double batch and freeze some for future use. Homemade sauce always tastes better than store-bought!

Give this recipe a try, and you’ll discover how easy it is to make a flavorful Italian tomato sauce right at home. The combination of fresh herbs and a touch of sugar creates an authentic taste that’s perfect for a variety of dishes.