Homemade Italian Spaghetti Sauce

  • 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)
  • 1/2 onion, finely chopped
  • 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
  • 1/3 cup of grated Parmesan or Romano Cheese
  • Minced Green Peppers (optional)
  1. Heat the olive oil in a 5+ qt. pot over medium heat, and add the onion.
  2. Saute for 10 minutes or so, stirring often and being careful not to burn it.
  3. Add the chopped or pressed garlic.
  4. Heat for another 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.
  5. Reduce heat to low and simmer for 2-3 hours stirring often.
  6. For the first half of the simmer time, do so with the pot uncovered, then cover.
  7. Add the cheese, stir in and simmer for an additional 5 minutes or so.
  8. This will make the equivalent to 4-5 jars of sauce, and the cost is probably about half (and it tastes way better).