Ok so ppl that make Spaghetti sauce from scratch… I

Ok so ppl that make Spaghetti sauce from scratch…. I have Two random jars of spa…

Ok so ppl that make Spaghetti sauce from scratch…. I have Two random jars of spaghetti sauce, nine cans of Italian diced tomatoes, three 12 oz cans and one 6 ounce can of tomato paste, & 2 12oz cans is tomato sauce. If I caramalize the tomato paste then add all those ingredients together. What are the chances it’s a good basic (seasonings, veggies, garlic, onions to be added in) speghetti sauce?

Way to many tomatoes in my pantry. I need to balance my pantry



thank for the original creator Rachal Nelson

16 thoughts on “Ok so ppl that make Spaghetti sauce from scratch…. I have Two random jars of spa…”

  1. That’s the basic ingredients I use in my sauce.. you can add chopped onions, mushrooms, and various other chopped veggies too.

  2. Sounds like the good start to some amazing lasagna sauce. Through in a couple pounds of cooked ground meat, big chunks of veggies and lots of mince garlic…and let it all simmer for an hour or until those veggies tender up.
    Delicious in regular pasta too and you can freeze it.

  3. It’ll be banging. Don’t carmelize the paste though, you may need it to thicken your sauce up a little.

  4. I always make a giant pot of goulash or taco soup or chili when I have a bunch of canned tomato products!

  5. 1/2 pound of ground beef
    1/2 pound Italian sausage
    Brown with an onion and garlic
    Mix in tomato paste, tomatoes and tomato sauce, let simmer.
    I just let it go for an hour, give or take.

  6. Marie Robichaux

    28oz tomatoes crushed
    7 cloves garlic
    1/4 or less oil
    1Tbs tomato paste
    Basil

    Heat oil and cook garlic until you can smell it, add tomatoes and cook down about 1/4 way, add tomato paste and large bouquet of fresh basil leaves and 2-3 bay leaves. Simmer about 10-15 minutes. Take out leaves and use.

    This is my base recipe, I add other stuff depending on what I’m doing with it.

  7. I bet it would work…here’s my homemade simple recipe. Maybe it’ll help spark ideas with what you have!
    1 lb cooked ground meat (usually beef)
    2 8 oz cans tomato sauce
    1 6 oz can tomato paste
    2 tbls Italian dressing
    1 teA sugar (optional)
    Red pepper
    Cayenne
    Garlic powder
    Salt
    Pepper

  8. I like to do a rich bolognese sauce. Ground beef browned-drained set aside. In pot the ground beef was browned in-onion, celery, red peppers, shredded carrot, mushrooms ( I put them in food processor and make the consistency of ground beef), cook the veggies til the celery is soft (if you add the tomatoes too soon-the celery won’t soften). add garlic at the end so it doesn’t burn. I add a little red wine, a couple beef bouillon cubes and a cup of water, ground black pepper-add back in the ground beef. Add in a couple cans of tomatoes ( crush them if they are whole), tomato sauce and tomato paste. Simmer-I add a little sugar, lots of Italian seasoning. Half way through cooking -add about 1/2 cup of milk. It freezes really well. The longer you simmer-the better it is.

  9. My homemade sauce is a recipe I learned from my friend. She called it red gravy…
    Thick cut pork chop, and Sweet Italian sausage, a Green pepper diced and onion diced. Add olive oil to a pot, add pork and sausage and brown, remove and add diced veggies, cook till tender, then put meat back in pan and add 1 can of sauce, a can of diced or whole tomatoes, a can of crushed tomatoes and small can of tomato paste, and add a can of water. Add basil and Italian seasoning to your liking and garlic powder, onion powder and a few cloves of garlic..minced finely then simmer..I let mine go for a few hours. If gets to thick .I add more water..

  10. Brenda Schweiger

    Sounds great. That will be a lot of sauce for sure! Could save some of the tomatoes and tomato sauce for a pot of chili.

  11. Add balsamic vinegar and some brown sugar to that mix! Oregano as well. I wouldn’t put too much tomato paste. If you do, add lots of water and seasonings.

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