Who would have thought you can make a simple homemade tomato sauce? I use two different brands of tomato based sauces ever since I started cooking for my family. I have a favorite spaghetti sauce brand which I will never replace. After trying this homemade tomato sauce of Giada de Laurentiis, I may have to ditch my go-to spag sauce.
At first, I used the sauce for a Chicken Parmesan recipe. Since I have a lot of freshly cooked tomato sauce left, I decided to try it with some leftover spaghetti noodles. After cooking the noodles and draining out the water, I poured some of the tomato sauce in the pan and mixed it. Then, I presented the pasta dish topped with Parmesan cheese to my family.
My husband and eldest son, devoured the pasta like there was no tomorrow. They enjoyed it so much that they had it for lunch the next day. Our daughter who is not a tomato based pasta fan ate the Chicken Parmesan instead. I will share the recipe for the Chicken Parmesan soon.
I loved it! The acidity is just right for me. I did not add sugar anymore because I prefer the “Italian” style more than the sweet, “Pinoy” style. You can do whatever you want with this recipe because it can be a great base for all your other tomato based sauces. Add sugar and other spices to make it your own.
You can also prepare the recipe in advance and store in Ziploc bags in the freezer. The recipe calls for canned tomatoes but you can always use fresh tomatoes to keep the “organic’ vibe going.
What’s more, you can give away this healthy sauce as a Christmas gift to your friends. Simply store in pretty Mason jars, add a pack of uncooked pasta noodles and Parmesan cheese, then present it as a gift basket!
So, I do hope you try this Homemade Tomato Sauce. Let me know what you jazzed it up and made it your own. Happy cooking!
Homemade Tomato Sauce
You will need:
- 1/2 cup extra virgin olive oil
- 1 onion chopped
- 2 cloves garlic chopped
- 1 stalk celery, chopped
- salt and pepper
- 2 (32- ounce) cans crushed tomatoes
- basil leaves fresh (10 pcs)
- 2 dried bay leaves
- 4 tbsp unsalted butter, optional
In a casserole or pot, heat oil over medium heat. Saute onion and garlic. Add celery, carrot, then season with salt and pepper. Cook until all ingredients are soft. Add canned tomatoes, basil leaves, bay leaves, and simmer for 40 minutes to an hour until sauce thickens. Remove bay leaves and check acidity. If it tastes too acidic, add a tbsp at a time of butter to round out the flavors.
With some leftover spaghetti sauce and topped with Parmesan Cheese
Chicken Parmesan
*I added 3 tablespoons butter and was satisfied with the level of acidity. You may add sugar if you wish to make it sweeter.