Making your own tomato sauce is much easier than you think. All you need is a 28-ounce can of crushed tomatoes, a yellow onion small diced, and a few cloves of garlic run through a garlic press. And a bay leaf, if you want to get cute. You can jazz it up from there, adding in whatever additional spices you want — thyme, oregano, basil. Whatever! Bring your sauce to a boil and allow it to simmer for 15-20 minutes and boom! Homemade tomato sauce with only a handful of ingredients no added sugar, no added preservatives, the perfect amount of salt.
That’s the basic foundation of a homemade tomato sauce. The three sauces I’m teaching my students this week are building off of that, more or less.