Name: Homemade Spaghetti Sauce
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 cup chopped onion; 3 cloves garlic, minced; 1 (28-ounce) can crushed tomatoes; 1 (14.5-ounce) can diced tomatoes, undrained; 1 tablespoon tomato paste; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 teaspoon red pepper flakes (optional); 1 bay leaf; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup chopped fresh parsley (optional); 1/4 cup chopped fresh basil (or 1 tablespoon dried basil)

Homemade Spaghetti Sauce

Calling all veggie lovers! Craving a hearty spaghetti night but looking for a meat-free option? Look no further than this simple and flavorful homemade vegetarian spaghetti sauce. Packed with fresh ingredients and customizable to your taste, this recipe delivers a delicious and satisfying meal.

This recipe uses a combination of crushed and diced tomatoes for a rich and textured base. Simmering allows the flavors to meld beautifully, creating a depth that rivals any meat-based sauce. But feel free to get creative! For a touch of sweetness, add a pinch of brown sugar. Want a bolder taste? Introduce a splash of red wine vinegar.

This recipe is perfect for busy weeknights. With minimal prep and a simmer time of at least 30 minutes, you can have a comforting and healthy dinner on the table in no time. Plus, leftovers freeze beautifully, allowing you to enjoy this delicious sauce throughout the week.

So ditch the meat, not the flavor, and whip up this easy homemade vegetarian spaghetti sauce. Your taste buds will thank you!

Questions I often get asked about this recipe:

Can I use a different type of canned tomato?
Yes, you can! Crushed tomatoes and diced tomatoes are a good combination for texture, but you can use all crushed tomatoes or fire-roasted tomatoes for a smokier flavor.

What can I substitute for red pepper flakes?
If you don’t like spice, you can omit the red pepper flakes altogether. A pinch of crushed red pepper would be a milder substitute.

I don’t have fresh herbs. Can I use dried herbs instead?
Absolutely! Use 1 teaspoon dried oregano and 1/2 teaspoon dried basil for every tablespoon of fresh herbs called for in the recipe.

How long can I simmer the sauce for?
You can simmer the sauce for as long as you like, but at least 30 minutes is recommended. The longer it simmers, the thicker and more flavorful it will become.

My sauce is too thin. How can I thicken it?
If your sauce seems too thin after simmering, you can remove the lid and simmer it on medium heat for an additional 10-15 minutes, allowing some of the liquid to evaporate. You can also add a cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons water) and cook until thickened.

Can I make this sauce in a slow cooker? Yes! Combine all ingredients in your slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours.

What you need to make Homemade Spaghetti Sauce:

1 tablespoon olive oil

1 cup chopped onion

3 cloves garlic, minced

1 (28-ounce) can crushed tomatoes

1 (14.5-ounce) can diced tomatoes, undrained

1 tablespoon tomato paste

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon red pepper flakes (optional)

1 bay leaf1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup chopped fresh parsley (optional)

1/4 cup chopped fresh basil (or 1 tablespoon dried basil)

How to make it:

Heat olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.

Add the minced garlic and cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic.

Stir in the crushed tomatoes, diced tomatoes with their juices, tomato paste, oregano, basil, red pepper flakes (if using), bay leaf, salt, and pepper.

Bring the sauce to a simmer, then reduce heat to low and simmer for at least 30 minutes, or up to 2 hours, stirring occasionally. The longer you simmer, the thicker and more flavorful the sauce will be.

After simmering, remove the bay leaf and taste the sauce. Adjust seasonings with additional salt, pepper, or red pepper flakes as desired.

Stir in the chopped fresh parsley and basil (or dried basil) just before serving.

Tips:

For a richer flavored sauce, you can add a tablespoon of brown sugar or a splash of red wine vinegar along with the tomatoes.

If you prefer a smoother sauce, you can use an immersion blender to blend it partially after simmering.

This sauce can be easily doubled or tripled for a larger batch.

Leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Latest Reviews:

This recipe was a lifesaver! My family loved the vegetarian sauce, even the pickiest eaters. It was easy to follow and simmered while I helped with homework. The fresh herbs added a real restaurant-quality touch. Definitely a keeper! Harry H.

I loved how customizable this recipe was! I added some leftover roasted vegetables for extra flavor and used lentils for some protein. The sauce came together beautifully and tasted even better the next day. Perfect for meal prep! Yolanda T.

This was a great base recipe for a vegetarian spaghetti sauce. I didn’t have red pepper flakes, so I used a pinch of cayenne pepper instead. It added a nice little kick. Next time, I might try adding some mushrooms for a more meaty texture. Sally H.

Printable Recipe: