Homemade Pasta Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh tomato-based pasta sauce made with sautéed onions, peppers, garlic, and herbs. This versatile sauce freezes well and tastes best when made in large batches with summer garden vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 15 lbs tomatoes (I used mostly Roma)
- 2 onions (medium - chopped)
- 1 red bell pepper (chopped)
- 5 cloves garlic (minced)
- 1 tbsp vegetable oil
- 2 tbsp fresh basil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp sugar
- 1 tsp dried parsley
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp dried oregano
- 2 bay leaves
- 1 dash Worcestershire sauce
- 6 oz tomato paste (1 small can - optional; use if your sauce is not thick enough for you)
- 1/4 cup lemon juice (from a bottle; used to acidify)
At a glance
PER SERVING · TIME 105M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 45m
- Sodium
- 474mg
- Total sugar
- 42g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2807mg
- Calcium
- 184mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 474MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.