Jan
13
2014

Homemade Italian Spaghetti Sauce Recipe

Posted at 10:04 AM on Jan 13, 2014 by I am THAT Lady: Mark

Jan 13th, 2014

Are you looking for an authentic italian spaghetti sauce recipe?  This one was passed down from my sicilian grandma and it the best you will ever eat!

Growing up, we rarely used jarred tomato sauce when we had Italian dishes, we always used our own homemade spaghetti sauce recipe. Because I was young, I never thought anything of it. But when I had pasta at a friend’s house and they used jarred sauce, I never liked it much.  My dad was generally the one who always made our sauce; it was one of his favorite things to do on Sunday afternoons.

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This recipe was passed down from my Sicilian grandma. It has been used for generations and you can’t mess it up! It is really easy and tastes SO much better than the store bought sauce.  You can do this in a crockpot as long as you quickly cook the garlic before hand. Then place all the ingredients into the crockpot and cook on low for six hours.  If you plan to can this sauce, omit the Parmesan cheese and add that when you warm up the sauce before eating. We often add ground beef or italian sausage to it as well (the one pictured has ground beef in it).  This just makes it that much better!

If using Fresh Tomatoes: You can make this sauce with either cans of crushed tomatoes or fresh tomatoes.  If using fresh tomatoes, you would need about 12-15 medium sized tomatoes.  There is definitely more work involved when using fresh tomatoes, but it is worth it! First, you will need to get the skins off.  The easiest method for this is to score the skins with a sharp knife, and then boil them for about a minute and then place in cold water.  You will want to do this in batches.  Once you the tomatoes have cooled, the skins should peel off relatively easily.  Then chop them up, and blend in a food processor.  You can control how chunky or smooth you want the sauce by how long you blend them for.  Once this step is done, follow the rest of the recipe using the tomatoes you just prepared as the crushed tomatoes. We hope you enjoy it !



5 from 1 reviews
Homemade Italian Spaghetti Sauce
 
Prep time
Cook time
Total time
 
Here is my family spaghetti sauce recipe passes down from my grandmother in Italy - it is the best one you will ever cook - don't trust me - try it!
Author:
Serves: 8-10
Ingredients
  • 3-4 cans of Crushed Tomatoes (either regular or with basil, oregano and garlic) 28 oz. sized cans OR 12-15 fresh tomatoes (peeled, chopped and blended in a food processor)
  • 4 cloves of garlic
  • A bunch of dried basil (probably 3-5 Tbsp)
  • A bunch of black pepper ( probably 1 - 2 tsp)
  • 1 TBSP of Sugar (optional)
  • 2 TSBP olive oil
  • ⅓ cup of grated Parmesan or Romano Cheese
  • Minced Green Peppers (optional)
Instructions
  1. Heat the olive oil in a 5+ qt. pot over medium heat, and add the chopped or pressed garlic.
  2. Heat for one to two minutes, making sure not to burn the garlic, then add all the tomatoes, black pepper, basil and sugar. Stirring often, bring to a low boil.
  3. Reduce heat to low and simmer for 2-3 hours stirring often.
  4. For the first half of the simmer time, do so with the pot uncovered, then cover.
  5. Add the cheese, stir in and simmer for an additional 5 minutes or so.
  6. This will make the equivalent to 4-5 jars of sauce, and the cost is probably about half (and it tastes way better).

 

Use this to make my Recipe for Chicken Parmesan – restaurant quality or better!

Recipe for chicken parmesan

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Comments:

  • Mrsk0396 says...
    Posted at 3:13 am by I am THAT Lady: Mrsk0396
    Mrsk0396
    Apr 20, 2011 at 3:13 am

    This is great! I will be trying it Thursday! Thanks for posting!

    • Lauren says...
      Posted at 6:38 pm by I am THAT Lady: Lauren
      Lauren
      Jun 24, 2013 at 6:38 pm

      You’re welcome – I hope you enjoyed it!

      • wk morris says...
        Posted at 7:50 pm by I am THAT Lady: wk morris
        wk morris
        Mar 30, 2014 at 7:50 pm

        I am a man that love’s to cook and this recipe sounds delicious, I am going to make this sauce this weekend for my girlfriend

        • Lauren says...
          Posted at 7:52 pm by I am THAT Lady: Lauren
          Lauren
          Mar 30, 2014 at 7:52 pm

          Let us know how it turns out!

      • Patty says...
        Posted at 6:37 pm by I am THAT Lady: Patty
        Patty
        Jun 16, 2014 at 6:37 pm

        How would I prepare this recipe f I were using real tomatoes. How many would I use?

        • Lauren says...
          Posted at 7:59 pm by I am THAT Lady: Lauren
          Lauren
          Jun 16, 2014 at 7:59 pm

          You would use around 15 medium-sized fresh tomatoes.

          • zack says...
            Posted at 11:01 pm by I am THAT Lady: zack
            zack
            Aug 14, 2014 at 11:01 pm

            How could it be only four cups of tomatoes when I’ve put in 15 tomatoes? I just did that and have about 14 cups of puree.

            • Mark says...
              Posted at 11:23 pm by I am THAT Lady: Mark
              Mark
              Aug 14, 2014 at 11:23 pm

              I think Lauren mistyped when she made this comment… I think I might go ahead and delete it to avoid confusion.

            • Mark says...
              Posted at 11:24 pm by I am THAT Lady: Mark
              Mark
              Aug 14, 2014 at 11:24 pm

              14 cups sounds much more reasonable!

            • zack says...
              Posted at 1:22 am by I am THAT Lady: zack
              zack
              Aug 15, 2014 at 1:22 am

              I should have read further in the comments. You answered my question. And now I’ve got a gallon of heirloom tomatoes burbling and belching in their pot as we speak. It feels a little unreal that yours goonly is cooking up the real deal Italiano. I am filled with anxious energy. I will report back -come what may….

              • Mark says...
                Posted at 12:37 pm by I am THAT Lady: Mark
                Mark
                Aug 15, 2014 at 12:37 pm

                Sounds amazing!

    • gina says...
      Posted at 12:44 pm by I am THAT Lady: gina
      gina
      Feb 27, 2014 at 12:44 pm

      This recipe is out of this world the best one ive ever made thank you soooo much for sharing.

      • Lauren says...
        Posted at 1:57 pm by I am THAT Lady: Lauren
        Lauren
        Feb 27, 2014 at 1:57 pm

        Gina – wow THANK YOU! I really appreciate the feedback! We love it too!

  • Erykah says...
    Posted at 12:11 pm by I am THAT Lady: Erykah
    Erykah
    Apr 20, 2011 at 12:11 pm

    Will try! How do you store?

    • Anonymous says...
      Posted at 1:33 pm by I am THAT Lady: Anonymous
      Anonymous
      Apr 20, 2011 at 1:33 pm

      I store in a tupperware container and we either eat it that week, or I
      freeze it in Ziploc bags.

  • Jen says...
    Posted at 2:55 pm by I am THAT Lady: Jen
    Jen
    Apr 20, 2011 at 2:55 pm

    Mmm…that recipe sounds great! I bet that grated cheese really makes it. Hunts is one of my favorite brands and the only canned tomato sauce that I will use. I like to use it as a base for pizza sauce and enchilada sauce.

  • Amber Rose says...
    Posted at 2:09 am by I am THAT Lady: Amber Rose
    Amber Rose
    Aug 14, 2011 at 2:09 am

    I am so excited to try this recipe out tomorrow night! Thanks so much for sharing :-)

  • Sherryl WIlson says...
    Posted at 10:24 pm by I am THAT Lady: Sherryl WIlson
    Sherryl WIlson
    Oct 23, 2012 at 10:24 pm

    Thanks for sharing. This sounds like it is really special with the grated cheese added. Can’t ever have too much cheese! Will have to add to my must try list.

  • Christine says...
    Posted at 9:35 am by I am THAT Lady: Christine
    Christine
    Jan 05, 2013 at 9:35 am

    Thank you so much for sharing. I have always wanted to try to make my own sauce but all the recipes needed 100 ingredients that I didn’t have. I can’t wait to try this. Thanks again!

  • Gina says...
    Posted at 3:04 pm by I am THAT Lady: Gina
    Gina
    Feb 25, 2013 at 3:04 pm

    What size cans of crushed tomatoes are you using? Thanks!

    • Lauren says...
      Posted at 3:48 pm by I am THAT Lady: Lauren
      Lauren
      Feb 25, 2013 at 3:48 pm

      I use the larger cans – I think they are 15 oz.

      • jaime says...
        Posted at 5:36 pm by I am THAT Lady: jaime
        jaime
        Nov 22, 2013 at 5:36 pm

        In the list you said 28oz cans, but in the comments you said 15oz. Do you know which it was?

        • Lauren says...
          Posted at 8:07 pm by I am THAT Lady: Lauren
          Lauren
          Nov 22, 2013 at 8:07 pm

          28 oz :)

  • Drew says...
    Posted at 5:01 pm by I am THAT Lady: Drew
    Drew
    Jun 02, 2013 at 5:01 pm

    I would like to try this with fresh tomatoes from a garden how could I substitute them instead of canned crushed tomatoes?

    • Lauren says...
      Posted at 10:14 pm by I am THAT Lady: Lauren
      Lauren
      Jun 02, 2013 at 10:14 pm

      I would either roast or boil them until the skins fall off, take the skins off and mash them up into crushed tomatoes. Let me know how it turns out – I am sure it would be much better with fresh ones!

  • P Southworth says...
    Posted at 8:41 pm by I am THAT Lady: P Southworth
    P Southworth
    Jun 24, 2013 at 8:41 pm

    do you think you could toss this in the crockpot?

    • Lauren says...
      Posted at 8:47 pm by I am THAT Lady: Lauren
      Lauren
      Jun 24, 2013 at 8:47 pm

      You could – but I would recommend sautee-ing the onions and garlic before putting it in the crockpot. Then just add the rest of the ingredients to the crockpot and put it on low all day.

      • Lauren says...
        Posted at 5:28 pm by I am THAT Lady: Lauren
        Lauren
        Oct 18, 2013 at 5:28 pm

        oops (no onions)

  • Jennifer S. says...
    Posted at 9:29 pm by I am THAT Lady: Jennifer S.
    Jennifer S.
    Jun 24, 2013 at 9:29 pm

    I make a very similar sauce in the crockpot quite often. A few additions – baking soda stirred in to cut down on acidity; pork tenderloins cooked right in sauce; whatever chopped fresh veggies I have in the freezer/on hand (peppers, etc). I’ve even snuck leftover homemade babyfood purees in (carrots, green beans, peas), and my husband didn’t know!

    • Jennifer S. says...
      Posted at 9:30 pm by I am THAT Lady: Jennifer S.
      Jennifer S.
      Jun 24, 2013 at 9:30 pm

      I also add a can or two of tomato paste to thicken it up a bit.

  • penny says...
    Posted at 10:07 pm by I am THAT Lady: penny
    penny
    Jun 24, 2013 at 10:07 pm

    I just made this sauce for my boy scout troop havent tasted it yet will do tuesday

  • Jamie says...
    Posted at 1:32 pm by I am THAT Lady: Jamie
    Jamie
    Jul 15, 2013 at 1:32 pm

    How would you store this sauce for future use. Would you recommend canning it (if so, how…I’ve never canned anything but have several good jars on hand) or would you freeze in a freezer bag?

    • Lauren says...
      Posted at 1:37 pm by I am THAT Lady: Lauren
      Lauren
      Jul 15, 2013 at 1:37 pm

      I freeze mine in freezer bags in the freezer. I lay them flat and then stack them.

  • Emily says...
    Posted at 10:54 pm by I am THAT Lady: Emily
    Emily
    Jul 25, 2013 at 10:54 pm

    If you want to can this sauce, after it is finished cooking pour hot sauce into clean jars to 1/4in of the top. Wipe off rims and sides of jars and place prepared seals and lids on tightly. Then add to boiling canner for 15 min. Let cool 12-24 hours store in a place away from direct sunlight.

    • Lauren says...
      Posted at 9:25 am by I am THAT Lady: Lauren
      Lauren
      Jul 27, 2013 at 9:25 am

      Great tips Emily- thanks so much!

  • Shemp says...
    Posted at 5:13 pm by I am THAT Lady: Shemp
    Shemp
    Jul 28, 2013 at 5:13 pm

    I’m confused. Is it Hunt’s I should be using?

    • Lauren says...
      Posted at 5:22 pm by I am THAT Lady: Lauren
      Lauren
      Jul 28, 2013 at 5:22 pm

      It doesn’t matter what brand – Hunt’s is just our favorite.

  • Jenny says...
    Posted at 5:04 pm by I am THAT Lady: Jenny
    Jenny
    Jul 29, 2013 at 5:04 pm

    I just made this sauce (minus the cheese because I am lactose intolerant and minus the sugar because im on a candida cleanse) and it was wonderful! It’s so full of flavor!

    • Lauren says...
      Posted at 11:07 am by I am THAT Lady: Lauren
      Lauren
      Jul 30, 2013 at 11:07 am

      Great – so glad you liked it!

    • kimberly says...
      Posted at 11:55 am by I am THAT Lady: kimberly
      kimberly
      Aug 14, 2013 at 11:55 am

      What if your using fresh tomatoes? How many would you use?

      • Lauren says...
        Posted at 10:43 am by I am THAT Lady: Lauren
        Lauren
        Aug 16, 2013 at 10:43 am

        You can crush up the tomatoes to the same oz. – then use those in the recipe. Fresh tomatoes make it taste even better.

  • Jeni Bowman says...
    Posted at 9:06 am by I am THAT Lady: Jeni Bowman
    Jeni Bowman
    Aug 21, 2013 at 9:06 am

    Thank you for sharing this special recipe! Im making this tonight for my Husband and Daughter. I cant wait!!!

  • Mary says...
    Posted at 7:06 pm by I am THAT Lady: Mary
    Mary
    Sep 08, 2013 at 7:06 pm

    This is not hommade!! You used canned tomatoes!!!

    • Kelly says...
      Posted at 3:58 pm by I am THAT Lady: Kelly
      Kelly
      Sep 12, 2013 at 3:58 pm

      Lauren, in one of your comments you mention sautéing the onions and garlic but your recipe does not list onions as an ingredient. Should I add it and how much?

      • Chuck says...
        Posted at 4:40 pm by I am THAT Lady: Chuck
        Chuck
        Oct 18, 2013 at 4:40 pm

        Kelly, your right, she says for a crock pot to sautee garlic and onions, but there are no onions in the recipe. She addresses all the other comments but yours. I will pass on this not knowing if she left something important out.

      • Lauren says...
        Posted at 5:28 pm by I am THAT Lady: Lauren
        Lauren
        Oct 18, 2013 at 5:28 pm

        Kelly, their are no onions in the recipe. I’m so sorry for the confusion.

    • John says...
      Posted at 11:21 am by I am THAT Lady: John
      John
      Sep 15, 2013 at 11:21 am

      Canned or store bought fresh tomatoes don’t make it home made. It’s the love and passion putt in to it that makes it that way.

      • moriah says...
        Posted at 3:30 pm by I am THAT Lady: moriah
        moriah
        Jul 16, 2014 at 3:30 pm

        Canned tomatoes vs fresh does make a difference. Anything canned is processed, meaning the product has more salt, sugar or other additives. Fresh from store or from a garden would give the sauce more of an authentic taste and texture. Its just common sense to me.

        • Cheryl says...
          Posted at 6:23 pm by I am THAT Lady: Cheryl
          Cheryl
          Aug 17, 2014 at 6:23 pm

          Gosh, if you’d read the recipe she said canned T or use fresh. Reading really helps!

  • Carrie says...
    Posted at 9:06 pm by I am THAT Lady: Carrie
    Carrie
    Sep 09, 2013 at 9:06 pm

    Thanks for the recipe. I used fresh tomatoes from my garden. Blanched, peeled, de-seeded, then hand crushed. Delicious!

  • Stacy merchant says...
    Posted at 1:53 pm by I am THAT Lady: Stacy merchant
    Stacy merchant
    Sep 12, 2013 at 1:53 pm

    Do you use fresh Parmesan cheese? And do you add your meats right to the sauce for whole cooking time?

    • Lauren says...
      Posted at 1:59 pm by I am THAT Lady: Lauren
      Lauren
      Sep 12, 2013 at 1:59 pm

      I usually try to use fresh Parmesan cheese, but if I have to use the canned kind I will. I usually put the meatballs into the sauce right before serving them, or cook together for 30 minutes before serving.

  • irene says...
    Posted at 7:07 pm by I am THAT Lady: irene
    irene
    Sep 22, 2013 at 7:07 pm

    I think this sounds yummy and will definatly try it. I love San Manzano will use those. Thanks

  • Marshall says...
    Posted at 11:38 pm by I am THAT Lady: Marshall
    Marshall
    Oct 11, 2013 at 11:38 pm

    Hey my name is Marshall I tried your sauce it’s amazing I’m 14 years old and cook for a big family everybody loved it :) would you please email me Marshall.8@hotmail.com but this is the second time I tried it the first time I went by everything correctly and it was AMAZING the second time was tonight as I write you while eating it lol Haha it was better the second time because I just went with what I thought was good it is yummy thanks

  • patty says...
    Posted at 2:40 pm by I am THAT Lady: patty
    patty
    Oct 19, 2013 at 2:40 pm

    so im making this now, but its soo watery! does this thicken up at all?!?!?!?!?!

    • Lauren says...
      Posted at 2:54 pm by I am THAT Lady: Lauren
      Lauren
      Oct 19, 2013 at 2:54 pm

      Yes, it will thicken up over time.

      • Sunblock says...
        Posted at 2:03 pm by I am THAT Lady: Sunblock
        Sunblock
        Mar 28, 2014 at 2:03 pm

        I find in my Crock Pot that if I let it cook for an hour or two with the lid off, towards the end so as to not disturb the melding of spices and flavors, that the evaporation of water will help to thicken some recipes; just make sure your meats are properly cooked as this does lower temps a bit.

        • Mark says...
          Posted at 2:18 pm by I am THAT Lady: Mark
          Mark
          Mar 28, 2014 at 2:18 pm

          Thanks for the comments and compliment. That is a good point about keeping the lid on or off. I usually don’t cook this in a crockpot, but even on the stove, I will use or not use the lid based on how thick I want the consistency. Also agree about the meats being cooked thoroughly.

          • Sunblock says...
            Posted at 2:23 pm by I am THAT Lady: Sunblock
            Sunblock
            Mar 28, 2014 at 2:23 pm

            I forgot to add one thing… recognize that the more water you take out of a recipe the stronger the flavors are going to be (generally speaking); this includes saltiness, which can ruin any good recipe.

            • Mark says...
              Posted at 2:27 pm by I am THAT Lady: Mark
              Mark
              Mar 28, 2014 at 2:27 pm

              Agree. I always recommend that people taste food as it cooks to make sure it’s just right.

  • Kerry says...
    Posted at 3:49 pm by I am THAT Lady: Kerry
    Kerry
    Nov 02, 2013 at 3:49 pm

    Made it today, best sauce ever and easy as I’m a beginner, thank you!

    • Lauren says...
      Posted at 8:20 pm by I am THAT Lady: Lauren
      Lauren
      Nov 02, 2013 at 8:20 pm

      Glad to hear you liked it!

  • Chelle says...
    Posted at 10:47 pm by I am THAT Lady: Chelle
    Chelle
    Nov 21, 2013 at 10:47 pm

    Very easy and very good! my 12-year-old son is the pickiest child on the face of the earth and as never agreed to eat spaghetti. But I found your recipe planning to make it for my other two sons (I’m of Italian descent by the way). Well my 12 year old decided he wanted to eat spaghetti and ate two plates of this sauce! The only thing I did different is I puréed the sauce with a hand blender after the ingredients had all been added; my kids don’t like chunks in their sauce (picky!). And I did two tablespoons sugar. But it became a very tasty, thick sauce. My oldest said he wanted spaghetti for breakfast! I’d say this is a winner.

    • Lauren says...
      Posted at 7:04 am by I am THAT Lady: Lauren
      Lauren
      Nov 22, 2013 at 7:04 am

      Chelle, that is GREAT news! Thanks so much for letting me know! I hope you come back and make it again!

  • Steve says...
    Posted at 11:02 am by I am THAT Lady: Steve
    Steve
    Dec 04, 2013 at 11:02 am

    What does “100% natural” mean? There are no regulations in North America surrounding the usage of the term if it’s on a food label, so just wondering what you think it means? I only use 100% organic tomatoes, Eden Organic is a great brand for crushed tomatoes.

  • Corrina says...
    Posted at 9:53 am by I am THAT Lady: Corrina
    Corrina
    Dec 05, 2013 at 9:53 am

    Tried and liked! Thanks for the recipe! Tastes amazing :)

  • Lorae Dutcher says...
    Posted at 3:27 pm by I am THAT Lady: Lorae Dutcher
    Lorae Dutcher
    Jan 05, 2014 at 3:27 pm

    I used to start with prepared sauce and then doctor it up with my favorite things, I.e., black olives, a freshly chopped red pepper, brown sugar, wine…etc. Glad I saw this post. If you can unscrew a jar of Ragu, you can open a couple cans of Hunts tomatoes!

  • Stacy says...
    Posted at 9:27 am by I am THAT Lady: Stacy
    Stacy
    Jan 10, 2014 at 9:27 am

    Can you make this sauce in the crock pot and if so does it need to be altered.

    • Lauren says...
      Posted at 1:33 pm by I am THAT Lady: Lauren
      Lauren
      Jan 10, 2014 at 1:33 pm

      Yes, you can make it in the crockpot! I would just simmer the ingredients at the recipe calls for. Then put those and the tomatoes in the crockpot and add the cheese last.

      • Stacy says...
        Posted at 10:10 pm by I am THAT Lady: Stacy
        Stacy
        Jan 11, 2014 at 10:10 pm

        Thanks Lauren. I’m definitely going to try it.

      • Cindy says...
        Posted at 3:11 pm by I am THAT Lady: Cindy
        Cindy
        Feb 24, 2014 at 3:11 pm

        I am making this in my slow cooker today for a banquet tonight. I have it on low to cook all day. When would you recommend adding the cheese into the sauce?

        • Mark says...
          Posted at 3:37 pm by I am THAT Lady: Mark
          Mark
          Feb 24, 2014 at 3:37 pm

          Hi Cindy. I would add the cheese close to serving time, maybe an hour or half hour before hand.

  • Kierstin says...
    Posted at 6:39 pm by I am THAT Lady: Kierstin
    Kierstin
    Jan 10, 2014 at 6:39 pm

    Making this (in a smaller batch) tonight! Can’t wait to try it!

  • STACEY says...
    Posted at 11:18 am by I am THAT Lady: STACEY
    STACEY
    Jan 23, 2014 at 11:18 am

    I am going to make in crock pot simmer all day on low correct and when would you add the meatball to the crock pot?

    • Mark says...
      Posted at 11:32 am by I am THAT Lady: Mark
      Mark
      Jan 23, 2014 at 11:32 am

      I wouldn’t cook the meatballs too long in the crockpot… you want them moist, but not completely falling apart. I would recommended adding them about an hour before serving.

  • Sarah says...
    Posted at 9:44 pm by I am THAT Lady: Sarah
    Sarah
    Jan 26, 2014 at 9:44 pm

    Hello! At what point in the recipe would I add in the ground beef? Thanks!

    • Lauren says...
      Posted at 10:21 pm by I am THAT Lady: Lauren
      Lauren
      Jan 26, 2014 at 10:21 pm

      As soon as you want. The longer it cooks the better, as long as it is already pre-cooked and drained. If you add the ground beef before it is cooked, it will add a lot of grease to the recipe.

      • Terry says...
        Posted at 7:19 pm by I am THAT Lady: Terry
        Terry
        Mar 13, 2014 at 7:19 pm

        Many recipes for this sauce use onions and garlic. Even carrots. Why do u choose not to use?

        • Mark says...
          Posted at 9:56 pm by I am THAT Lady: Mark
          Mark
          Mar 13, 2014 at 9:56 pm

          Hi Terry. Really, the only reason is personal preference, but I have made the sauce with onions many times. I would dice a half of an onion and saute in olive oil for a few minutes and then add the garlic to the oil for another 1-2 minutes.

  • dawn says...
    Posted at 2:39 pm by I am THAT Lady: dawn
    dawn
    Jan 27, 2014 at 2:39 pm

    Thank you for posting this, I can’t wait to try it!

  • Ames says...
    Posted at 5:38 pm by I am THAT Lady: Ames
    Ames
    Jan 27, 2014 at 5:38 pm

    I’m going to make your sauce tonight, It sounds amazing, I’m glad you addressed when to put the meat balls in.

  • Ames says...
    Posted at 8:43 pm by I am THAT Lady: Ames
    Ames
    Jan 27, 2014 at 8:43 pm

    Just finished the dinner the sauce was awesome, thanks for sharing your recipe

  • Douglas says...
    Posted at 8:40 pm by I am THAT Lady: Douglas
    Douglas
    Jan 31, 2014 at 8:40 pm

    Can’t wait to try this recipe for sauce. I’ve been my own touch to other recipes for yrs. Just curious if you’ve ever added some red wine to this ??

    • Lauren says...
      Posted at 9:20 pm by I am THAT Lady: Lauren
      Lauren
      Jan 31, 2014 at 9:20 pm

      Douglas, we actually have when we had some laying around. It has def. given it a more rich flavor!

  • Julie says...
    Posted at 5:02 pm by I am THAT Lady: Julie
    Julie
    Feb 01, 2014 at 5:02 pm

    This is simmering on my stove now. It’s delicious thanks so much for sharing. I will be making this often.

    • Lauren says...
      Posted at 7:31 pm by I am THAT Lady: Lauren
      Lauren
      Feb 01, 2014 at 7:31 pm

      Let me know how it turns out!

    • Mark says...
      Posted at 7:31 pm by I am THAT Lady: Mark
      Mark
      Feb 01, 2014 at 7:31 pm

      Thanks Julie! I hope you enjoy it!

  • Emily says...
    Posted at 10:28 am by I am THAT Lady: Emily
    Emily
    Feb 04, 2014 at 10:28 am

    I just made this for dinner and added minced beef, bay leaf, McCormick’s Italian seasoning (instead of dried basil). It was delicious! My husband requested that I make more portions to freeze so that he can bring it for lunch at work.

    • Lauren says...
      Posted at 11:11 am by I am THAT Lady: Lauren
      Lauren
      Feb 04, 2014 at 11:11 am

      Emily – That sounds awesome! I am so happy that you loved it!

  • Tina says...
    Posted at 9:59 pm by I am THAT Lady: Tina
    Tina
    Feb 08, 2014 at 9:59 pm

    No offense but if it’s Sicilian, it’s not Italian and most Sicilians would back up that statement. An Italian sauce always has tomatoes and paste and simmers low and slow for hours on the stove. This sauce is much different than a traditional Italian sauce.

  • amanda says...
    Posted at 1:40 pm by I am THAT Lady: amanda
    amanda
    Feb 15, 2014 at 1:40 pm

    this looks like a great recipe! when u freeze the sauce, do u thaw it overnight in the fridge? or how would u thaw it? thanks!

    • Lauren says...
      Posted at 2:42 pm by I am THAT Lady: Lauren
      Lauren
      Feb 15, 2014 at 2:42 pm

      I actually just throw it in a sauce pan over the stove and heat it up that way. You can also just that in a bowl of warm water, or on the counter until you are ready to heat it up.

      • amanda says...
        Posted at 11:47 am by I am THAT Lady: amanda
        amanda
        Feb 21, 2014 at 11:47 am

        great! thank u!

  • salina says...
    Posted at 4:57 pm by I am THAT Lady: salina
    salina
    Feb 15, 2014 at 4:57 pm

    Omg the smell in my house is so yummy. I.have always wanted to make a good sauce. Thanks for sharing i took a few bites as its simmering, and its so flavorful.

    • Lauren says...
      Posted at 8:06 pm by I am THAT Lady: Lauren
      Lauren
      Feb 15, 2014 at 8:06 pm

      Salina – I am so happy it turned out well!

  • Alixx says...
    Posted at 12:06 am by I am THAT Lady: Alixx
    Alixx
    Feb 19, 2014 at 12:06 am

    Thank you so much for this recipe. Best one I’ve used ever. I sautéed an onion and lots of mushrooms with the garlic and oil before I poured the tomaoes. I also added a few splashes of red wine to it. Just deliciois again thank you so much. What I love, is that it’s not salty. I can’t stand a very salted sauce.

    • Lauren says...
      Posted at 8:50 am by I am THAT Lady: Lauren
      Lauren
      Feb 19, 2014 at 8:50 am

      Alixx, so glad you loved it!

  • lisa says...
    Posted at 7:29 pm by I am THAT Lady: lisa
    lisa
    Feb 23, 2014 at 7:29 pm

    OMG!!!! I made your sauce today and I thought I knew how to cook! Your sauce is by far the freaking bomb!!! I/We love it!!!!! Thank you!!!!!!!!!

    • Mark says...
      Posted at 7:49 pm by I am THAT Lady: Mark
      Mark
      Feb 23, 2014 at 7:49 pm

      Thanks Lisa!

  • Sue says...
    Posted at 8:21 pm by I am THAT Lady: Sue
    Sue
    Feb 25, 2014 at 8:21 pm

    I see you do not use onions. A lot of other
    receipes onions. Any reason.

    • Mark says...
      Posted at 9:06 am by I am THAT Lady: Mark
      Mark
      Feb 26, 2014 at 9:06 am

      Hi Sue. Really, the only reason is personal preference, but I have made the sauce with onions many times. I would dice a half of an onion and saute in olive oil for a few minutes and then add the garlic to the oil for another 1-2 minutes.

  • Laura says...
    Posted at 10:06 pm by I am THAT Lady: Laura
    Laura
    Mar 13, 2014 at 10:06 pm

    Hi! I want to make this for 6 people. How many servings would this recipe make?

    • Lauren says...
      Posted at 7:24 am by I am THAT Lady: Lauren
      Lauren
      Mar 14, 2014 at 7:24 am

      One serving should work, but just in case you can make two and freeze the rest if you don’t need it.

  • Sunblock says...
    Posted at 1:59 pm by I am THAT Lady: Sunblock
    Sunblock
    Mar 28, 2014 at 1:59 pm

    Not much of an Italian food fan (or Sicilian), my family and I usually stick to the Korean, Indonesian/Malaysian, Far East dietary plan. But I gave this one a shot and I have to say that it smokes any other recipe out there. DELICIOUS!!!!!

  • Tammy says...
    Posted at 10:21 am by I am THAT Lady: Tammy
    Tammy
    Apr 04, 2014 at 10:21 am

    Wanting to make this for a huge event & need to know the # of servings the original is for so I can multiply it in order to get the number of servings we need tonight. Thanks.

    • Mark says...
      Posted at 12:05 pm by I am THAT Lady: Mark
      Mark
      Apr 04, 2014 at 12:05 pm

      Hi Tammy. If you use 4 cans of crushed tomatoes, this recipe will generously serve 8. I hope your event goes well!

      • Tammy says...
        Posted at 11:53 am by I am THAT Lady: Tammy
        Tammy
        Apr 05, 2014 at 11:53 am

        Thanks so much Mark!! :)

  • amber says...
    Posted at 4:19 pm by I am THAT Lady: amber
    amber
    Apr 13, 2014 at 4:19 pm

    is it okay if i use diced tomatoes instead of crushed?

    • Lauren says...
      Posted at 7:39 pm by I am THAT Lady: Lauren
      Lauren
      Apr 13, 2014 at 7:39 pm

      Amber – you would need to use at least some crushed tomatoes to get the consistency right. If you prefer a chunkier sauce I would use 1 can of crushed tomatoes and 1 can of diced.

  • Menna says...
    Posted at 1:40 am by I am THAT Lady: Menna
    Menna
    Apr 15, 2014 at 1:40 am

    Can you use fresh tomatos?

    • Lauren says...
      Posted at 7:22 am by I am THAT Lady: Lauren
      Lauren
      Apr 15, 2014 at 7:22 am

      Yes , that makes it even better!

  • Victoria says...
    Posted at 2:51 am by I am THAT Lady: Victoria
    Victoria
    Apr 17, 2014 at 2:51 am

    Hello Lauren! Thank you so much for sharing this recipe!! I have a quick question. If I wanted to cut the recipe down and only make one jar equivalent would I also cut down the cook time to correspond with how much less I’d be making? I don’t necessarily think so but I want to make sure. Thanks so much again!!!

    • Lauren says...
      Posted at 8:40 am by I am THAT Lady: Lauren
      Lauren
      Apr 17, 2014 at 8:40 am

      Victoria, no you would have to cook it the same time. This helps the flavors blend together the best.

  • Scott says...
    Posted at 10:03 am by I am THAT Lady: Scott
    Scott
    Apr 21, 2014 at 10:03 am

    Hey, I was wondering how I’d cut down this recipe to serve two people, as opposed to eight. I’d thought about just quartering all of the ingredients, but I thought I’d get your opinion so I don’t mess it up! Any help? Can’t wait to cook this.

    • Lauren says...
      Posted at 12:53 pm by I am THAT Lady: Lauren
      Lauren
      Apr 21, 2014 at 12:53 pm

      Scott – what about making the full batch and them freezing it in 4 different freezer bags (per serving size). That way you only have to make it once and you have enough for 4 meals? That is what we do. If you still want to cut it down, I would half the recipe.

  • Hannah says...
    Posted at 2:32 pm by I am THAT Lady: Hannah
    Hannah
    Apr 23, 2014 at 2:32 pm

    Thanks for this amazing recipe! I usually stay away from tomato based sauces because the taste of tomatoes isn’t one of my favorites. But, crushed tomatoes were on sale so I picked up a couple of cans, wanting to give this a shot. And holy moly! The spices at work make this sauce absolutely amazing. Since I live alone, I separated everything into batches like you suggested. The flavors weren’t as pronounced as when first made but still very good.

    • Lauren says...
      Posted at 2:52 pm by I am THAT Lady: Lauren
      Lauren
      Apr 23, 2014 at 2:52 pm

      Hannah – I am so thankful that you were happy with the recipe. We still eat it almost weekly and never get sick of it! It’s funny when I give my kids store bought sauce, they stare at me like “What the heck is this.”

  • Steven says...
    Posted at 12:18 pm by I am THAT Lady: Steven
    Steven
    Apr 25, 2014 at 12:18 pm

    found this on a google search, made it and my kids and I loved it!!! Thank you for posting this. I added some italian seasoned ground turkey to my dish and it was a HUGE hit…. Thank YOU!!!

    • Lauren says...
      Posted at 12:44 pm by I am THAT Lady: Lauren
      Lauren
      Apr 25, 2014 at 12:44 pm

      Steven, I am so thankful you like it! I haven’t heard a bad review yet! Glad your kids liked it too, they are always the hard ones to please. Come back again to visit! Did you see the chicken parmesan recipe too?

  • jane says...
    Posted at 2:07 pm by I am THAT Lady: jane
    jane
    Apr 27, 2014 at 2:07 pm

    If there is meat in it and you want to can it you need a pressure canner. Water bath cannong will not kill all of the bacteria to make is shelf stable

    • Mark says...
      Posted at 9:02 pm by I am THAT Lady: Mark
      Mark
      Apr 27, 2014 at 9:02 pm

      Thanks Jane. Admittedly, I’ve never canned before. If someone didn’t have access to a pressure canner, I assume that it would make sense to simply add the meat when the plan to serve it? I’ll update the post to fix it.

  • Michelle says...
    Posted at 11:49 am by I am THAT Lady: Michelle
    Michelle
    Apr 30, 2014 at 11:49 am

    Thank you for the recipe! I will be making this tonight and I plan to freeze most of it. I would like to add ground sausage to the recipe. Would you recommend that I add it while cooking it and then freeze, or cook the sausage each time I thaw out some of the sauce?

    • Mark says...
      Posted at 1:41 pm by I am THAT Lady: Mark
      Mark
      Apr 30, 2014 at 1:41 pm

      If you plan on having sausage in the sauce every time you thaw it, then it would make sense to prepare the whole batch with sausage and then freeze it. I’ve actually done it this way before and it worked out just fine. Hope you enjoy it!

  • ur mamma says...
    Posted at 5:27 am by I am THAT Lady: ur mamma
    ur mamma
    May 01, 2014 at 5:27 am

    My grandmother is from Italy and this recipe is simple like hers…gonna try it.

  • Carrie says...
    Posted at 8:52 am by I am THAT Lady: Carrie
    Carrie
    May 01, 2014 at 8:52 am

    I am making spaghetti for 30-35 people this weekend. I am not a fan of chunky sauce. Do you think it would be fine if I beat them with a hand mixer first?
    Also, this is for a small party after a baptism. I was planning on making everything on Friday and then reheating via a crockpot. Do you think that would be fine or should I just make it all using a crockpot the day of? I was planning on making meatballs too. I noticed in another comment you stated to add the meatballs 30 minutes before serving. Do you think they will dry out if I have them on low and add them to the crockpot about 2 hours before serving?

    • Lauren says...
      Posted at 1:47 pm by I am THAT Lady: Lauren
      Lauren
      May 01, 2014 at 1:47 pm

      This sauce is not chunky at all. But if you wanted to use a hand mixer that would be fine.

      I do think reheating in the crockpot would be great too! Yes, don’t keep the meatballs in there all day. Just enough to heat them up.

  • amanda says...
    Posted at 12:56 pm by I am THAT Lady: amanda
    amanda
    Jul 24, 2014 at 12:56 pm

    How do you get the sauce to be a little thicker?

    • Mark says...
      Posted at 1:32 pm by I am THAT Lady: Mark
      Mark
      Jul 24, 2014 at 1:32 pm

      Hi Amanda! The best way to thicken the sauce is to simmer it longer; that evaporates some of the water in the sauce. It also will give it a more intense flavor.

  • Lesia says...
    Posted at 10:23 am by I am THAT Lady: Lesia
    Lesia
    Jul 29, 2014 at 10:23 am

    Hi, I am a little confused. You said 3-4 28oz cans of crushed tomatoes. But for fresh tomatoes you said 4 cups.

    4 28oz cans equals 112oz. a lot more than 4 cups. Thanks

    • Mark says...
      Posted at 10:34 am by I am THAT Lady: Mark
      Mark
      Jul 29, 2014 at 10:34 am

      Hi Lesia – I’m sorry for the confusion. I meant 4 cups per can of crushed tomatoes… but even then, the ratio is off. I would recommend using 8 cups per can (assuming that 8 oz equals one cup), for a total of around 30 cups if you choose to measure it this way. Basically a gallon of fresh tomatoes should be good, as it will allow you to boil it down a bit.

      Lauren and I will be updating the post very soon with more clear instructions on using fresh tomatoes for this sauce as tomato season is upon us.

  • Lisa says...
    Posted at 5:53 pm by I am THAT Lady: Lisa
    Lisa
    Aug 04, 2014 at 5:53 pm

    The first ingredient in the recipe for “homemade” spaghetti sauce is canned tomatoes. Wtf! The biggest reason homemade sauce tastes so much better than canned sauce is the fresh tomatoes. Use canned stuff, it’s fine, but don’t call it homemade because it’s not.

  • Amy C says...
    Posted at 7:18 pm by I am THAT Lady: Amy C
    Amy C
    Aug 12, 2014 at 7:18 pm

    You know what is so awesome? I have a Sicilian Great Aunt who passed down what is basically the EXACT same recipe! Except she adds tomato paste to it, and “fries” it in the oil before adding the rest of the tomatoes. I did a bit of research on the recipe, and there is evidence of the recipe being around for nearly 250+ years! Crazy.

    • Mark says...
      Posted at 10:28 am by I am THAT Lady: Mark
      Mark
      Aug 13, 2014 at 10:28 am

      Hey that it awesome! And I might have to try that with the tomato paste…

  • Shannon says...
    Posted at 6:27 pm by I am THAT Lady: Shannon
    Shannon
    Aug 13, 2014 at 6:27 pm

    Just made this tonight, I am doing Whole30 so I omitted the cheese and sugar. Have to say…..this sauce is the BOMB!

    • Lauren says...
      Posted at 8:08 am by I am THAT Lady: Lauren
      Lauren
      Aug 14, 2014 at 8:08 am

      Thanks Shannon! We are glad that you liked it!

  • Marti says...
    Posted at 4:56 pm by I am THAT Lady: Marti
    Marti
    Aug 17, 2014 at 4:56 pm

    What type optional peppers, bell or something with some fire, like anaheim or jalapeno?

    • Lauren says...
      Posted at 7:12 pm by I am THAT Lady: Lauren
      Lauren
      Aug 17, 2014 at 7:12 pm

      We usually use bell peppers.

  • Patricia says...
    Posted at 12:33 pm by I am THAT Lady: Patricia
    Patricia
    Aug 19, 2014 at 12:33 pm

    If I were going to can this recipe- aside from omitting the cheese, does the meat get omitted and added later? I’ve never canned sauce with the meat in it. Is the shelf life different for sauces containing the meat? Thank you so much! I can’t wait to make this.

    • Lauren says...
      Posted at 12:41 pm by I am THAT Lady: Lauren
      Lauren
      Aug 19, 2014 at 12:41 pm

      I would can it without the meat, then add the meat later on.

    • Mark says...
      Posted at 8:04 pm by I am THAT Lady: Mark
      Mark
      Aug 19, 2014 at 8:04 pm

      Hey Patricia – one more thing to add to Lauren’s response – if you are canning, generally using vegetable oil isn’t recommended. I’ve read that it could be a source of botulism. I would omit sauteing the garlic and just add it to the sauce as-is to avoid the oil.

  • marimae says...
    Posted at 8:49 am by I am THAT Lady: marimae
    marimae
    Aug 21, 2014 at 8:49 am

    What is the great garlic press mentioned?

  • April says...
    Posted at 12:52 am by I am THAT Lady: April
    April
    Aug 23, 2014 at 12:52 am

    Hi, first time attempting a homemade sauce. Probably a dumb question, but after peeling the tomatoes am I supposed to remove the seeds as well?

    • Mark says...
      Posted at 9:26 pm by I am THAT Lady: Mark
      Mark
      Aug 23, 2014 at 9:26 pm

      Seeding – some people do it, some don’t. Not a dumb question at all; there’s just no correct answer.

      • rgoldstand says...
        Posted at 6:51 am by I am THAT Lady: rgoldstand
        rgoldstand
        Oct 08, 2014 at 6:51 am

        April – I read in a different recipe somewhere that when making sauce from fresh tomatoes it’s correct to remove skins but it’s best NOT to remove seeds as they actually add significantly to the flavor. Of course, you can’t always trust what you read on the Internet, but it made sense to me… :)

  • Gale says...
    Posted at 5:08 pm by I am THAT Lady: Gale
    Gale
    Aug 23, 2014 at 5:08 pm

    Hi. I tried your sauce and was very disappointed. I used 15 med. sized tomatoes from my garden and added all the ingredients. My sauce was bitter. I did not cook it for 3 hours on the stove because by the time I had cooked it for 2 on low heat, simmering, there wasn’t even a jar full in the pan. Any suggestiong???

    • Mark says...
      Posted at 9:22 pm by I am THAT Lady: Mark
      Mark
      Aug 23, 2014 at 9:22 pm

      What a bummer, Gale. I’m sorry that happened after all that work. From what you describe, it really sounds like the sauce overcooked and burned a little… especially if you cooked that much liquid out to have so little left. If you give it another try, I would recommend simmering REALLY low, and stirring often.

  • Alana says...
    Posted at 5:18 pm by I am THAT Lady: Alana
    Alana
    Aug 23, 2014 at 5:18 pm

    So the 28 of cans…what would that be ? Diced tomatos? Tomato sauce? Which one??

    • Lauren says...
      Posted at 8:12 pm by I am THAT Lady: Lauren
      Lauren
      Aug 23, 2014 at 8:12 pm

      Crushed Tomatoes.

  • Amanda says...
    Posted at 1:10 pm by I am THAT Lady: Amanda
    Amanda
    Aug 28, 2014 at 1:10 pm

    How much sugar and garlic are you supposed to add??

    • Lauren says...
      Posted at 1:36 pm by I am THAT Lady: Lauren
      Lauren
      Aug 28, 2014 at 1:36 pm

      4 cloves or garlic and a tsp of sugar. Let us know how it turns out.

  • Allison says...
    Posted at 9:12 pm by I am THAT Lady: Allison
    Allison
    Aug 28, 2014 at 9:12 pm

    I’m making this right now with tomatoes from my garden!! It seems a bit watery…is that normal??

    • Lauren says...
      Posted at 6:11 am by I am THAT Lady: Lauren
      Lauren
      Aug 29, 2014 at 6:11 am

      I am wondering if you need to boil some of the water off before serving?

    • Mark says...
      Posted at 8:31 am by I am THAT Lady: Mark
      Mark
      Aug 29, 2014 at 8:31 am

      It definitely can be… it depends on he water content of the tomatoes you used. You will just have to simmer them longer to boil off some of the liquid. Or maybe try adding some tomato paste to thicken it up a little? Although that would introduce a canned product into your fresh made sauce.

  • Kelley says...
    Posted at 4:41 pm by I am THAT Lady: Kelley
    Kelley
    Aug 30, 2014 at 4:41 pm

    Just tried this recipe with fresh tomatoes out of my garden. The sauce is nice and thick, but very dark in color …. Not sure why that is? Very hearty flavor …. Was surprised there was no onion or oregano in it!

  • Jaimie says...
    Posted at 3:56 pm by I am THAT Lady: Jaimie
    Jaimie
    Sep 01, 2014 at 3:56 pm

    I’m making the sauce right now!!! :):):) and it’s awesome!!!!!

  • Margie says...
    Posted at 11:24 pm by I am THAT Lady: Margie
    Margie
    Sep 01, 2014 at 11:24 pm

    So glad I found this website and this recipe. I think it was so nice to share with everyone. I am canning tomorrow and planned to do a sauce. I am excited since I have the homegrown tomatoes plum variety and my own dried oregano and basil. Tonight it was elderberry jam making time. End of the garden season is really great and busy!

    • Mark says...
      Posted at 10:49 am by I am THAT Lady: Mark
      Mark
      Sep 02, 2014 at 10:49 am

      Wow – I want to try some of your sauce!

  • Adrienne says...
    Posted at 10:44 am by I am THAT Lady: Adrienne
    Adrienne
    Sep 02, 2014 at 10:44 am

    Can I freeze finnished product for long term, and how long if so? Or no freezing at all?? I’d like to keep on hand !! thanks!!

    • Mark says...
      Posted at 10:51 am by I am THAT Lady: Mark
      Mark
      Sep 02, 2014 at 10:51 am

      You can definitely freeze this! If you use good freezer bags and seal it well, it should keep for several months. If you have a chest freezer (the kind that is NOT self-defrosting) it will keep even longer, probably up to a year.

  • Tina says...
    Posted at 6:55 pm by I am THAT Lady: Tina
    Tina
    Sep 02, 2014 at 6:55 pm

    Hi I am making this tight now- I want to use fresh basil from my garden – how much should I use and when should I put it in? Thanks!

    • Tina says...
      Posted at 7:31 pm by I am THAT Lady: Tina
      Tina
      Sep 02, 2014 at 7:31 pm

      And I also want to put onions in it is that ok?

      • Mark says...
        Posted at 8:37 pm by I am THAT Lady: Mark
        Mark
        Sep 02, 2014 at 8:37 pm

        Yeah – you can definitely put onions in, sometimes I do. I saute them in oil for about 5 minutes, and then add the garlic and cook for another minute. The basil can go as soon as you have the tomatoes ready to simmer. Thanks Tina!

  • Tina says...
    Posted at 12:01 am by I am THAT Lady: Tina
    Tina
    Sep 03, 2014 at 12:01 am

    It turned out delicious!!! Thanks so much I will make this a lots – great way to use up all those tomatoes and basil from my garden.

  • Melisa says...
    Posted at 12:59 pm by I am THAT Lady: Melisa
    Melisa
    Sep 04, 2014 at 12:59 pm

    any suggestions on how to get it the sauce to not be so pepper spicy? I accidentally added 1 tablespoon instead of 1 teaspoon. All I taste is pepper.

    • Mark says...
      Posted at 1:34 pm by I am THAT Lady: Mark
      Mark
      Sep 04, 2014 at 1:34 pm

      Oh No! I love pepper, so I’d probably like your sauce, but it sounds like it is a bit much for you. I don’t think there’s any way to get it out… my only suggestion would be to triple the recipe, but don’t add any pepper to the other 2/3. I know, not helpful.

      But I did a quick search, and on chowhound (http://chowhound.chow.com/topics/340163 – scroll down about a third of the way), someone suggested lemon juice to cut the spiciness of cayenne pepper. Seems weird for a tomato sauce and I don;t know if it would work for black pepper. But if it’s inedible now, maybe it’s worth a shot?

  • Susan says...
    Posted at 9:59 am by I am THAT Lady: Susan
    Susan
    Sep 09, 2014 at 9:59 am

    I am so confused! Posts aren’t dated so I can’t tell if the recipe was reposted with the clearer directions as Mark said it’d be. I am about to make the sauce, (today) but want to be sure that the ingredient amounts are right for the 12-15 tomatoes. Or do I need more tomatoes for those amounts of spices, etc. Thanks!

    • Lauren says...
      Posted at 10:39 am by I am THAT Lady: Lauren
      Lauren
      Sep 09, 2014 at 10:39 am

      Yes, the post has been updated to reflect how to use fresh tomatoes.

  • Kim says...
    Posted at 2:21 pm by I am THAT Lady: Kim
    Kim
    Sep 11, 2014 at 2:21 pm

    Thank you so much for posting this. I grew up eating homemade sauce then the jar sauce came out and for years that’s allI used, until I workedmin a authentic Italian rrestaurant, at first I wasn’t big on the sauce but it grew on me and now I can NOT stand the taist of the jar sauce. I will deffinetly be trying this since ive been wanting spaghetti but needed a recipe and thisnis very close to the one we used where I worked.

  • Carol says...
    Posted at 1:10 pm by I am THAT Lady: Carol
    Carol
    Sep 13, 2014 at 1:10 pm

    Making this now…how much dried basil…the recipe says Tsbp….was that supposed to be tsp and the “b” in there by accident….or should it be Tbsp??…because sugar says TBSP….thanks

    • Lauren says...
      Posted at 3:57 pm by I am THAT Lady: Lauren
      Lauren
      Sep 13, 2014 at 3:57 pm

      Tablespoon :)

    • Mark says...
      Posted at 4:04 pm by I am THAT Lady: Mark
      Mark
      Sep 13, 2014 at 4:04 pm

      And I just fixed the recipe ;) Thanks!

  • Fred says...
    Posted at 6:44 pm by I am THAT Lady: Fred
    Fred
    Sep 13, 2014 at 6:44 pm

    How do you keep it from being thin and watery?

    • Mark says...
      Posted at 6:47 pm by I am THAT Lady: Mark
      Mark
      Sep 13, 2014 at 6:47 pm

      Hey Fred – Simmering it down more is the best way to thicken it up. Some tomatoes are more watery than others, and might require a longer simmer.

  • emily says...
    Posted at 4:18 pm by I am THAT Lady: emily
    emily
    Sep 16, 2014 at 4:18 pm

    I dont know if its me or what, but I made this tonight and it just wasnt good. I needs more favor. My nine month old loved it…it was perfect for him because of how simple it is. But I was definitely expecting something much better.

    • Mark says...
      Posted at 10:34 pm by I am THAT Lady: Mark
      Mark
      Sep 16, 2014 at 10:34 pm

      I’m sorry, Emily. How great a sauce can be often depends on the flavor of the tomatoes used, whether canned or fresh. If mine ends up tasting a bit bland, I’ll add a little salt or a bunch more parm cheese.

  • heather says...
    Posted at 10:56 pm by I am THAT Lady: heather
    heather
    Sep 18, 2014 at 10:56 pm

    So i made this with like 13 tomatoes and I ended up with a jar and a third of sauce. What did I do wrong? I thought I was going to have a bunch more

    • Mark says...
      Posted at 3:02 pm by I am THAT Lady: Mark
      Mark
      Sep 22, 2014 at 3:02 pm

      Hey Heather… I apologize for not responding sooner. When making a sauce from fresh tomatoes, there are many factors. My recommendation of 15 tomatoes is highly dependent on how large the tomatoes are. And some tomatoes have a lot of liquid, others don’t. Another factor is how long or high you simmered them for and how much liquid evaporated. I think you should give it another shot. Maybe use more tomatoes if yours are on the smaller side. I’m sorry it didn’t work out this past time!

  • Lindsay says...
    Posted at 1:20 pm by I am THAT Lady: Lindsay
    Lindsay
    Sep 19, 2014 at 1:20 pm

    After scouring the internet for a good sauce recipe to try for my FIRST TIME, I made this last night and I totally knocked it out of the park on the first try. It is so good that even my cooking perfectionist husband thought it was perfect! I added to it a bit to suit our personal taste:
    6.0z chopped mushrooms
    1 med chopped yellow onion
    1 small bell pepper minced
    3 tsp. coarse kosher salt
    *simmered for 1.5 hours, then simmered
    top on for 1.5 hours.
    PERFECT!!!!

    • Lauren says...
      Posted at 1:48 pm by I am THAT Lady: Lauren
      Lauren
      Sep 20, 2014 at 1:48 pm

      Awesome additions!

  • Karen says...
    Posted at 6:09 pm by I am THAT Lady: Karen
    Karen
    Sep 20, 2014 at 6:09 pm

    I have used a recipe I got from my neighbor almost 53 yrs ago , who was Italian, and decided to just take a “look” at other Italian recipes. WOW!! So glad I tried it!!!! It’s easier and so much better. Perhaps it’s the amount of Basil (?). Absolutely fantastic and easy. Thank you, Karen

    • Mark says...
      Posted at 10:06 am by I am THAT Lady: Mark
      Mark
      Sep 21, 2014 at 10:06 am

      Thanks so much Karen! It is a little heavy on the basil, but I think that’s what makes it.

  • button says...
    Posted at 12:51 pm by I am THAT Lady: button
    button
    Sep 21, 2014 at 12:51 pm

    I used tomatoes from my garden and baked them in the oven @300 degrees for about 1 hr. Then skins off and seedss out. Then the rest.

  • Stephanie says...
    Posted at 12:03 pm by I am THAT Lady: Stephanie
    Stephanie
    Sep 24, 2014 at 12:03 pm

    This sauce was great. The recipe as written was SO easy and came out really yummy. My kids each ate a bowl as is before I could even get dinner on the table. Tonight I’m using more for meatball subs and then another pasta dish later in the week. Definitely making this from now on instead of buying pre-made!

    • Mark says...
      Posted at 1:42 pm by I am THAT Lady: Mark
      Mark
      Sep 24, 2014 at 1:42 pm

      Thanks again Stephanie! Not only is it better and healthier, it’s wayyy cheaper than the pre-made stuff too. Glad your family enjoyed it!

  • Dot says...
    Posted at 7:52 pm by I am THAT Lady: Dot
    Dot
    Sep 24, 2014 at 7:52 pm

    i now know u r not from RI, bc u would b calling it “gravy”. I myself am not Italian, but that’s what they call it, although I still say gravy is brown and for mashed potatoes lol

  • randy says...
    Posted at 2:47 am by I am THAT Lady: randy
    randy
    Sep 28, 2014 at 2:47 am

    Why take the skins off? Just more work than it has to be. Fresh Herbs make all the difference, Purple Bell Peppers a MUST

  • Kelly says...
    Posted at 4:51 pm by I am THAT Lady: Kelly
    Kelly
    Sep 30, 2014 at 4:51 pm

    If you are freezing it, how many gallon freezer bags does this make?

    • Mark says...
      Posted at 8:39 pm by I am THAT Lady: Mark
      Mark
      Sep 30, 2014 at 8:39 pm

      Hi Kelly – Usually 2 gallon freezer bags would be sufficient.

  • Becky says...
    Posted at 12:19 pm by I am THAT Lady: Becky
    Becky
    Oct 01, 2014 at 12:19 pm

    I used fresh tomatoes and added diced onion, chunks of Italian sausage, and fresh basil. Great recipe!

    • Mark says...
      Posted at 12:47 pm by I am THAT Lady: Mark
      Mark
      Oct 01, 2014 at 12:47 pm

      You can’t go wrong with any of those additions!

  • chaimama says...
    Posted at 2:23 pm by I am THAT Lady: chaimama
    chaimama
    Oct 18, 2014 at 2:23 pm

    I love this recipe. It is simple, yet delicious! I add a little salt and probably a little extra cheese (yum!). I’m in the process of making my third batch of sauce to jar from the last of my garden tomatoes from this season. This recipe is a keeper! Thank you for sharing it!

  • Dianne says...
    Posted at 5:10 pm by I am THAT Lady: Dianne
    Dianne
    Oct 19, 2014 at 5:10 pm

    when do you add the green peppers??

    • Mark says...
      Posted at 11:28 am by I am THAT Lady: Mark
      Mark
      Oct 20, 2014 at 11:28 am

      Hey Diane – you can add the green peppers at any time before you start simmering. As long as they cook in the sauce for at least an hour, they will soften up and give the sauce a nice flavor.

  • Brenda says...
    Posted at 9:29 pm by I am THAT Lady: Brenda
    Brenda
    Nov 05, 2014 at 9:29 pm

    Made this a few days ago, along with your parmesan chicken, it was simple and really tasty. Thanks!

  • Kellie says...
    Posted at 12:46 am by I am THAT Lady: Kellie
    Kellie
    Nov 08, 2014 at 12:46 am

    I have put fresh tomatoes in the blender w/ the skins on for sauce & they turned out the same as if you took the skins off. I tried it both ways & I couldn’t tell the difference! It’s definitely a time saver.

  • Eddie says...
    Posted at 1:37 pm by I am THAT Lady: Eddie
    Eddie
    Nov 09, 2014 at 1:37 pm

    Well I’m into and hour of cooking time on this sauce…and its tasting pretty dang good right now….I messed up a little…I added the cheese when I added all the sauce,but I don’t believe that’s going to be a problem…first time ever I’m making home made sauce…and I found this recipe on line…Thank You…I’m that Lady….

    • Lauren says...
      Posted at 5:11 pm by I am THAT Lady: Lauren
      Lauren
      Nov 09, 2014 at 5:11 pm

      Eddie – that is awesome! So happy you liked it! We’ve added the cheese earlier too, and it doesn’t make that big of a difference.

  • Pena choki says...
    Posted at 9:39 am by I am THAT Lady: Pena choki
    Pena choki
    Dec 06, 2014 at 9:39 am

    Have been looking to make some simple sauce. So glad I came across this recipe. I m sure my Sunday spaghetti treat for my husband is going to turn out great….:)

  • Daisy says...
    Posted at 10:56 pm by I am THAT Lady: Daisy
    Daisy
    Dec 07, 2014 at 10:56 pm

    Hello, i’m a High School student and i’d like to let you know I used your recipe for a project for italian class. I gave you credits in the description. Thank you. Feel free to watch it at: https://www.youtube.com/watch?v=qQV9-RGtyLs&feature=youtu.be

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