Save money and eat healthier when you make Homemade Spaghetti Sauce. It’s easier than you think!
When you have kids with food allergies, you get used to cooking from scratch so you can control the ingredients. Even if you don’t have dietary restrictions, I encourage you to make your own foods.
That way, you can avoid the negatives of processed foods (high sodium, MSG, and corn syrup) and add nutrition where you can.
It’s very easy to add veggies to this Homemade Spaghetti Sauce, and you can use it as a base for vegetable-heavy meals like pizza or Vegetarian Ziti.
I usually double this recipe and end up with enough sauce to make multiple meals for the freezer (like baked ziti or stuffed shells).
Plus, there’s sauce for dinner that night and a little container’s worth for homemade pizza or calzones. It depends on the size of your family and how saucy you like your meals!
If homemade spaghetti sauce is not your thing, there are plenty of other ways to save money by making your own versions of processed foods. Watch my quick video Make it Yourself for more ideas.
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How to make homemade spaghetti sauce
Chop the onion and garlic, then saute in the bottom of a large sauce pot. If you’re using a crockpot, just add them directly to the crock.
Add all remaining ingredients and stir to combine. I let it cook long and slow on the stovetop for 1-2 hours. When I use a slow cooker, I set it to low for 4-6 hours. Just keep an eye on it so the sides don’t burn.
This recipe comes from my grandmother. My mom has a recipe card with my Grandma Josie’s handwriting on it. So I have this post-it note with the recipe copied in my mom’s handwriting.
When I was little, my mom would make a huge pot of sauce on Sunday afternoon, and we’d eat from it for dinner that night. Then, throughout the week, we’d finish it off with pasta meals.
We don’t eat pasta that often nowadays, so I like to put the extra homemade spaghetti sauce in the freezer for another night. I just let the sauce cool, then pour it into freezer bags.
I usually double-bag while they’re freezing to make extra sure there are no leaks!
Print the recipe
- 1 large onion, diced
- 2 cloves garlic, chopped
- 28oz can crushed tomatoes
- 18 oz can tomato paste (or 3 small cans)
- 1 cup water
- 1 Tbsp basil
- 1 Tbsp oregano
- 1 Tbsp thyme
- 1 Tbsp parsley
- 1 Tbsp sugar (to reduce acid)
Over medium heat, saute the onion and garlic until softened.
Add crushed tomatoes, tomato paste, and water.
Reduce heat to low. Stir in seasonings, cover, and simmer 1-2 hours or until sauce is desired consistency.
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Other ways to save with homemade
Homemade Balsamic Vinaigrette Dressing