This is my go to spaghetti sauce recipe in case we run out of the brand I like. I admit that I’m not a sauce snob by any means, but I do love a great convenience recipe that’s ready in a flash. This fits the bill!
If you have visions of seeding fresh, plump sun-ripened tomatoes and slow simmering them with fresh herbs all day, then this is really not the recipe you’re looking for. This is three things, tossed in a jar and shaken up in less than thirty seconds, because that’s how I roll some days. Like today.
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Let’s make this!
The first ingredient you want isa good quality tomato sauce, like this organic Kirkland’s Tomato Saucefrom Costco (affiliate link). According to this blogger, she contacted Costco, and states that the Kirkland brand is in BPA free cans,and Costco says so here for their diced tomatoes. So it’s a really greatpick at a great price. I keep a box of these beauties on hand for making tomato soup and sauces. (See notes on added sugar on printable recipe)
The second ingredient I use is a good Italian spice blend. I use my Greek spice blend that I keep mixed up at all times…it’s close enough to Italian flavors. 🙂
The third ingredient is garlic powder.
Toss all 3 of these together in a jar and shake! Taste and adjust seasonings, adding salt and pepper if you like. You can also toss in other add ins as well if you want to get fancy. My son likes to add parmesan cheese to create a cheesy pasta sauce.[bctt tweet=”Toss all 3 of these together in a jar and shake! #spaghettisauce #recipe #gwensnest”]
We have used this to make a basic spaghetti, or for putting together dishes that call for marinara sauce. We’ve also used it for pizza sauce and meatball sub type creations. I get no complaints! If you want a full jar, the equivalent of a normal jar of marinara sauce, I’d double this recipe and use 2 cans of tomato sauce.
Three ingredients, one jar, and a few shakes makes a very yummy spaghetti sauce! The recipe is made with one 15 ounce can of tomato sauce. If you want the equivalent of a full jar of pasta sauce, then double the recipe.
Author: Gwen
Serves: 1½ cups
Ingredients
1 15 oz. can of good quality tomato sauce
½ to 1 teaspoon of Italian or Greek seasoning blend (I love & use the recipe on my blog)
½ teaspoon garlic powder
2 Tablespoons powdered or finely chopped parmesan cheese, optional
salt & pepper to taste, optional
Instructions
Add all ingredients to a glass jar or bowl.
Add lid and shake to blend, or stir until well blended.
Taste and adjust seasonings.
Cheese, hot pepper flakes, mushroom cubes, browned meat, etc. can be added to create any flavors you prefer.
Notes
THM type: FP If you're watching sugar/carb intake: The Kirkland's Organic brand I use has 35 total carbs for the can with 7 fibers, so 28 net carbs for the entire can. Or 4 net carbs per ¼ cup serving.
No sugar added tomato sauce on the other hand contain around 30 carbs and 15 fibers, which is 15 carbs for the whole can, and around 2 carbs per serving.
For the total can, no-sugar is 165 vs 175 calories. All things being equal, that means there's a little over ½ of a teaspoon of sugar added to the Kirkland's brand that I use. That's around 2.3 grams of carbs, or 10 calories worth in the *whole can*. This adds zero carbs per serving and about 1.4 calories per serving. The rest are the naturally occurring sugars in the tomatoes. I can live with that. But if you're super careful with sugar then look for a sauce that doesn't have sugar added.
Nutrition Information
Serving size:¼ c. Calories:25 Fat:0 Carbohydrates:5 Sugar:3* Fiber:1 Protein:1
Nutmeg. Nutmeg is the key to boosting earthiness and adding a touch of nuttiness to your spaghetti sauce. Nutmeg also has a slightly sweet flavor, which we know goes great with acidic canned tomatoes. Overall, it accentuates the other ingredients in the sauce and adds complexity.
For best flavor, use certified San Marzano tomatoes. Add Parmesan cheese into the sauce while cooking. Use no salt added tomatoes. Use ground beef to cut down on sodium content.
Tossing in strips of basil, a sprig of thyme or some oregano can take your sauce to the next level. Although fresh herbs might pop a bit more, dried herbs and spices can work just as well. Sprinkling in some red pepper flakes, a pinch of parsley and a dash of salt and pepper can liven up your jarred pasta sauce.
Great tomato flavor is all about balancing acidity and sweetness. Too much of either can leave you with asauce that tastes one-dimensional. Many sources recommend adding a pinch of baking soda to a sauce that's overly tart, which raises the pH and makes it less acidic.
Briny ingredients like olives or capers are another way to brighten up your pasta sauce while also introducing texture and depth of flavor. Roughly chop a handful and stir them into your sauce while it's heating up on the stove.
"A pinch of sugar is a Southern Italian trick that was used when the sauce was made with end-of-season tomatoes that did not get ripe, or the tomatoes were so tart they needed to be balanced," Chiarello explained to Epicurious.
If you do not have crushed or diced tomatoes, you can use tomato sauce and tomato paste instead. If using tomato paste, you will need to add 1 cup of water and allow the sauce to simmer. Worcestershire sauce – (Optional) Deepens the flavor of the sauce.
Red pepper flakes, dehydrated or fresh garlic, dried oregano, parsley, or basil, or an Italian seasoning blend are all good options. Dried herbs and spices should be added at the beginning of the cook time so that they have time to bloom.
Starting with good quality tomatoes and crushing them by hand offers great flavor and texture later on. The combination of butter and oil releases fat-soluble aromatics and gives the sauce a creamy texture. Slowly cooking the sauce in the oven creates rich caramelization without burning.
Because of the naturally high acidity of tomato sauce, I find that most store-bought tomato sauces tend to be way too abrasive and sharp-tasting. The addition of butter really rounds out the flavor of the sauce and helps to temper the acidity. It also gives the sauce a nice sheen, which is a fun bonus.
Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.
But you should consider simmering for three or more hours, letting it lazily cook away, no more than a few straggling bubbles surfacing at a time. Time plus low heat and fresh ingredients make for a great sauce.
If your pasta sauce is too sweet, add a splash of balsamic vinegar or lemon juice. The acidity will help cut the sweetness and create a more balanced sauce.
Heat 1 cup of sauce with 1/4 teaspoon baking soda (baking soda neutralizes acidity). Taste the sauce and add tiny amounts of baking soda to see if it mellows the acidity. If there is still an edge, swirl in a teaspoon of butter, letting it melt until creamy. Usually this does the job.
Lemons are a flavor enhancer just like salt but without all the sodium. A fresh squeeze brings out the acidity of the tomatoes and enhances the flavor of the noodles, making the entire dish more savory.
Starting with good quality tomatoes and crushing them by hand offers great flavor and texture later on. The combination of butter and oil releases fat-soluble aromatics and gives the sauce a creamy texture. Slowly cooking the sauce in the oven creates rich caramelization without burning.
Once the pasta is in the sauce, add pasta water. This is the most vital step in the process. Starchy pasta water doesn't just help thin the sauce to the right consistency; it also helps it cling to the pasta better and emulsify with the fat and cheese you're going to be adding.
Additionally, some people add ingredients like ground meat (usually beef or pork) or grated cheese to enhance the flavor of the sauce. The secret to a delicious spaghetti sauce often lies in the quality and freshness of the ingredients and the patience in allowing the flavors to meld during cooking.
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This is my go to spaghetti sauce recipe in case we run out of the brand I like. I admit that I’m not a sauce snob by any means, but I do love a great convenience recipe that’s ready in a flash. This fits the bill!
