Easy Homemade Pasta Sauce

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I’ve been trying my hand at lots of different tomato pasta sauces. The only type I haven’t tried yet is making pasta sauce from scratch with fresh tomatoes, but I’m sure I will try that at some point too. But for now, most are made with various combination of canned tomato products – which works for our family.

I’ve realized, though, that I keep coming back to one particular pasta sauce recipe time and time again. When I find myself not wanting try something new and to go with what works, this is the recipe I use. And it’s really easy too.

I’ve shared this recipe before as part of another recipe for Four Cheese Penne Pasta, but it really does deserve it’s own blog post. I’ve used this recipe as the sauce for several different pasta dinners, such as spaghetti and meatballs, lasagna, stuffed shells, and more. I generally double or triple this recipe, because even if I don’t use all the sauce, it does freeze well and I can use the leftovers later.

Easy Homemade Pasta Sauce

Adapted by HomeCookingMemories.com from a recipe by Ellie Krieger

2 teaspoons olive oil
1 medium onion , chopped
2 tablespoons minced garlic
1 can crushed tomatoes (15 ounce)
1 can tomato sauce (8 ounce)
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon crushed red pepper (can be omitted if you prefer)
3/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar (optional – can leave out, or use more or less – 1 teaspoon is what I use)

Directions:
1. In a skillet , heat olive oil over medium heat. Add onion and sauté until soft. Add garlic and cook for another minute.

2. Stir in tomato products, oregano, rosemary, crushed red pepper, salt and pepper. Taste sauce and if desired, add sugar. Bring to a low boil, then reduce heat and simmer for about 10 minutes, until it is thickened up a bit. Use as desired.