ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tomato Sauce

Yield 1 1/2 quarts
With so many kinds of sauce in the supermarket, why make my own? Flavor. I find jarred sauces overly sweet, gloppy, and laden with processed garlic. Truth be known, if this recipe required more than 15 minutes of my time, I'd learn to love the commercial stuff. Thankfully, it doesn't.

Ingredients

  • 3 tablespoons olive oil
  • 1 large yellow onion, finely chopped (3/4 cup)
  • 1 large carrot, finely chopped (3/4 cup)
  • 1 large celery stalk, finely chopped (3/4 cup)
  • 3 28-ounce cans whole tomatoes and their juice
  • 1 tablespoon salt
  • 2 teaspoons dried oregano
  • 1 teaspoon sugar

Nutrition Information

  • calcium 73 mg
  • calories 74
  • caloriesfromfat 0 %
  • carbohydrate 10 g
  • cholesterol 0 mg
  • fat 4 g
  • fiber 2 g
  • iron 2 mg
  • protein 2 mg
  • satfat 1 g
  • sodium 844 mg

How to Make It

  1. Heat the olive oil, onion, carrot, and celery in a large saucepan over medium heat. Cook until just translucent but not browned. Add the tomatoes, salt, oregano, and sugar and simmer, partially covered, over low heat for 45 minutes, stirring occasionally.