Best Easy Homemade Tomato Sauce Recipes

EASY KETO HOMEMADE TOMATO SAUCE

Easy Keto Homemade Tomato Sauce image

This easy tomato sauce is perfect for those looking for a quick and low-carb marinara sauce ready to be used with your favorite recipe.

Provided by Fioa

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Time 5m

Yield 6

Number Of Ingredients 7

Ingredients

1 (28 ounce) can canned San Marzano-style peeled plum tomatoes
¼ cup extra-virgin olive oil
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon ground black pepper

Steps:

Place tomatoes and olive oil in a blender; pulse until smooth. Add garlic powder, basil, salt, oregano, and pepper; mix until well combined.

Nutrition Facts : Calories 109.2 calories, Carbohydrate 5.9 g, Fat 9.5 g, Fiber 1.5 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 574.7 mg, Sugar 3.2 g

EASY HOMEMADE TOMATO SAUCE

Easy Homemade Tomato Sauce image

This is your go-to homemade tomato sauce recipe that is good for everything-pasta, pizza, meatballs and more. I always have a quart (1L) on hand for quick meals. Anchovies are instant umami. They add a rich savoriness to any dish and cooking them in the pan before adding the tomatoes makes them melt right in and gives the sauce a delicious boost, so don't be scared to try it. Cooking also helps remove the tin-can flavor from the tomatoes. If you want a very smooth sauce, run it through a blender.

Provided by Jet Tila

Categories condiment

Time 20m

Yield 4 cups

Number Of Ingredients 8

Ingredients

1/4 cup (60 ml) extra-virgin olive oil
2 teaspoons (7 g) minced garlic
4 anchovy fillets, roughly chopped, optional
Two 28-ounce (784-g) cans diced tomatoes, drained
2 teaspoons (2 g) dried oregano
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons (8 g) sugar (optional, see Cook's Note)

Steps:

Heat the olive oil in a deep skillet over medium-high heat. When the temperature gets to about 375 degrees F (190 degrees C), stir in the garlic and the anchovies and sizzle for about 30 seconds.
Pour in the tomatoes, bring to a simmer and cook for about 10 minutes, until the sauce reduces and thickens slightly. Lower the heat if the sauce starts to boil. Stir in the oregano, salt, pepper and sugar, if using, and cook for an additional minute. Remove the sauce from the heat and use immediately or store in airtight containers or even resealable plastic bags in the refrigerator or freezer until ready to use.