Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes, with juices
- 1 can (6 oz) tomato paste
- 1 teaspoon sugar (optional, to taste)
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon dried basil (optional, for extra flavor)
- 1 tablespoon balsamic vinegar (optional, for added depth)
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add chopped onion and sauté for 3-4 minutes until soft and translucent.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add diced tomatoes with juices and tomato paste, stirring to combine.
- Season with sugar (if using), salt, pepper, oregano, and crushed red pepper flakes (if using).
- Bring to a simmer, then reduce heat to low and simmer for 25-30 minutes, stirring occasionally.
- About 5 minutes before the sauce is done, stir in fresh basil, dried basil (if using), and balsamic vinegar (if using).
- Taste and adjust seasoning. For a smoother sauce, use an immersion blender to blend to desired consistency.
- Serve over freshly cooked spaghetti or pasta of choice. Garnish with fresh basil or Parmesan cheese, if desired.
Notes
- Use fresh tomatoes instead of canned for a lighter, fresher flavor—about 4-5 large tomatoes, peeled and chopped.
- Make the sauce ahead of time for deeper flavor development.
- Add vegetables like bell peppers, mushrooms, or zucchini for extra texture and nutrition.
- Use an immersion or regular blender for a smoother sauce.
- This sauce freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 130
- Sugar: 7g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
