Once you add this recipe to your favorites, you will never buy spaghetti sauce in a jar again! The taste
from this sauce is so fresh, plus you can control the amount of sugar and salt that goes into it. So much sugar
and salt is added to prepared jar sauces that you will notice and appreciate the difference right away.
1 can 28 ounces crushed or pureed tomatoes, or tomato
sauce, all with no added salt
2-4 cloves fresh garlic, peeled and chopped fine
2 tablespoons olive oil
1 large yellow onion, peeled and chopped
3-4 stalks celery, chopped
½ teaspoon sugar, or to taste
¼ teaspoon salt, or to taste
½ teaspoon dried oregano, or to taste.
Try a more expensive 28 ounce can of San Marzano whole tomatoes, and use
a food mill to puree them. But first, discard any can juices.
Also - Try adding a few basil leaves as soon as simmering is complete.
You can choose crushed or pureed tomatoes depending on how chunky you like your spaghetti sauce.
Remember that this sauce is pretty chunky to start with because of the chopped onion and celery.
Place a large saucepan on medium-high heat and add the olive oil. Once the oil is hot but not smoking,
add the garlic and sauté until the garlic softens, but does not quite brown. Then add the onion and celery and
sauté some more until the onion is nearly translucent and the celery is softened.
Add the tomatoes and simmer all this for 15-20 minutes then add the suger, salt and oregano and adjust
the seasoning to taste. This is a great sauce for my home made meatballs – enjoy!
Marinara Spaghetti Sauce