Spaghetti Sauce From Scratch

Now you can yell “BAM!” while you’re cook­ing with­out blow­ing up your microwave!


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  • 1 tbsp. olive oil
  • 1 cup fine­ly diced yel­low onion (about 1 medi­um onion)
  • 3 cloves gar­lic, minced (about 1 tbsp. minced gar­lic)
  • 2 tbsp. toma­to paste
  • 4 lbs. peeled, fresh tomatoes
  • 1 (15 oz. ) can toma­to sauce
  • 1 tbsp. white sugar
  • 1 tbsp. dried oregano
  • 12 tsp. dried thyme
  • 14 tsp. red pep­per flakes
  • 1 bay leaf
  • 14 cup chopped fresh basil or 1 tbsp. dried basil
  • 14 cup chopped fresh parsley
  • 1 tbsp. butter

Heat oil in a large, deep pan over medi­um heat. Add onion and cook, stir­ring fre­quent­ly, for 4–5 min­utes or until translu­cent. Add gar­lic and con­tin­ue to cook, stir­ring, for one minute or until fragrant.

Add toma­to paste and cook, stir­ring con­stant­ly, until it coats all the onions (about 1 minute).

Add crushed toma­toes, toma­to sauce, diced toma­toes, sug­ar, oregano, thyme, red pep­per flakes, and bay leaves.

Stir to com­bine. Bring to a sim­mer and sim­mer, par­tial­ly cov­ered, for at least an hour or up to three hours. Stir occa­sion­al­ly. Make sure the sauce isn’t stick­ing to the bot­tom of the pan. Adjust heat if necessary.

Care­ful­ly remove bay leaf and stir in but­ter, basil, and pars­ley until but­ter is melted.

Taste, sea­son with salt and pep­per, and serve.