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.
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.
It may sound a little unusual to add cream cheese to a pasta recipe, but it adds a tangy note and rich creaminess to the sauce. You can also add extra seasonings and other ingredients to the base recipe to fit your personal taste.
Even a small amount of baking soda significantly raises the pH of the sauce. While this reduces acidic taste, it also tamps down on the brightness that gives the tomato complexity.
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.
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.
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 as with salt, a judicious amount of something with sugar, even a teaspoon, can enhance other flavors and bring balance. So, yes, that's why I might add a pinch of sugar to my tomato sauce. I will also add a few drops of honey to a homemade vinaigrette to balance the acid and, bonus, help emulsify the dressing.
Milk is a magical ingredient when it comes to bolognese. First, the lactic acid and calcium in milk help to tenderize the meat. More than that, though, milk balances the wine and tomato, creates a creamier texture and adds richness (similar to how butter or yogurt add more richness and flavor to dishes).
Similar to creamy sauces like Alfredo, or meaty sauces like ragu, tomato sauce is naturally low in fat, and as a result, sometimes becomes too thick and too starchy when it's been tossed with pasta. The addition of butter helps to loosen and emulsify the sauce, making it smooth and creamy.
It sounds unconventional to use milk in a meaty red sauce, but upon further investigation, it makes total sense why Italians swear by it. According to our Food Director Amira, not only does milk add a rich flavour to the bolognese, but it also “helps cut through the acidity of the tomatoes and red wine”.
A shot of red wine vinegar might do the trick here, but that adds its own flavor; a small splash of humble lemon can brighten the sauce exponentially without stealing the spotlight. That's what a hit of acidity does—it sharpens the flavors, sometimes imperceptibly.
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.
Del Conte explains that "to make a good tomato sauce, you can either cook the tomatoes for a very short time or let them bubble for at least 40 minutes", because they only begin to release their acid juices after about 10 minutes, and these take at least half an hour's simmering to evaporate.
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.
Introduction: My name is Eusebia Nader, I am a encouraging, brainy, lively, nice, famous, healthy, clever person who loves writing and wants to share my knowledge and understanding with you.
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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!
