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Easy Pasta Sauce using Cans of Tomato Sauce

Here's my recipe for an easy Italian pasta sauce using canned tomato sauce as your base. When I need a red sauce but don't have cans of crushed tomatoes, I use this instead!   Makes about 6-8 cups.

Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes

Ingredients

  • 4 tbsp extra virgin olive oil
  • 2 tbsp crushed garlic
  • 1 diced onion
  • 32 oz canned tomato sauce
  • 16 oz canned diced tomatoes
  • 8 oz tomato paste
  • 16 oz water
  • 1 whole carrot
  • 2 bay leaves

Instructions

  1. Heat olive oil in pot over medium heat

  2. Add in diced onion and cook until translucent making sure not to burn by stirring frequently  (about 10 minutes)

  3. Add in crushed garlic and keep stirring until very fragrant making sure not to burn the garlic at all! (about 2-3 minutes)

  4. Add in the cans of tomato of sauce and stir 

  5. Take the diced tomatoes, put in a blender and pulse twice.  This creates a crushed texture.    You can also use a can of crushed tomatoes if you have one.

  6. Add the tomato paste and stir until fully dissolved 

  7. Add the water, bay leaf and carrot and give a stir

  8. Turn to a medium-low or simmer depending on time contraints.  If you have a good chunk of hours then put it on simmer and let it simmer for 2-3 hours.  

  9. Stir occasionally over the next hour to make sure it doesn't burn or stick to the bottom of the pot 

  10. Give a taste test and if it's evaporated down too much for your liking, add a little more water and continue cooking.    Since I'm using this for a lasagna, I don't want it thin in consistency.   Add more tomato paste if it is too thin.  

  11. Remove and toss carrot when done.   The carrot absorbs extra acidity so we don't want to keep it in the sauce.

Recipe Notes

  1. I've made this sauce in an hour by cooking it at a higher temp, however the best is always a low simmer for a longer time to really concentrate the flavor. 
  2. Carrots will absorb some of the acidity from tomatoes while cooking.  Don't leave the carrot in there when the sauce is complete.  I did that once and I think it released the acid back into the sauce and it tasted awful.   
  3. If you don't have a carrot use 1/8 to 1/4 tsp of baking soda.  Have your kids add it in because it's cool to see it bubble up like a science project.   
  4. Remove the bay leaves before using with a lasagna where it might be hidden and accidentally eaten.  Bay leaves don't soften when in the sauce and it's best to remove them if not serving by itself in a serving bowl with ladle. 
  5. Use a can of crushed tomatoes instead of diced but be careful of extra unwanted spices/herbs which can impact the dish you are making.  I opt for plain and add the herbs I want when I make a sauce.  
  6. This makes about 64oz of sauce, about 8 cups.  Freeze for later what you won't use now.