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.

How to Make It

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.

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