This is a sweet tomato sauce that I make when we are having homemade spaghetti and meatballs.

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine diced tomatoes, crushed tomatoes, onion, basil, and garlic in a saucepan; bring to a boil. Reduce heat and simmer until slightly reduced, 30 minutes.

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Nutrition Facts

70 calories; protein 3.2g; carbohydrates 16g; fat 0.5g; sodium 458.2mg. Full Nutrition
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Reviews (59)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/06/2015
I know I'm cheating by rating my own recipe but it is the only way I can add some comments about how I have changed this up since I originally posted it. Like many of the reviewers I always add some sugar to this. I also add a splash of balsamic vinegar or red wine (or both!). I usually omit the onions unless I adding meat to it but that is because my daughter is a purist and can find a microscopic piece of onion in her food.:) If you have fresh basil available I absolutely recommend using that instead of dried. I take advantage of the summer basil and fresh tomatoes by making huge batches of this sauce each year and canning it for use throughout the year. The variations I just described are what go into the jar. I then add whatever we are in the mood for when I heat it up (roasted red peppers meat onion etc). As a starter I still think the recipe as posted is a great starter recipe. The great thing with this kind of sauce is that you can get creative and find new ways to dress it up. Enjoy! Read More
(152)

Most helpful critical review

Rating: 3 stars
07/27/2016
This looks delish if you desire a chunkier sauce.. I personally like a super smooth sauce.. Basil in pasta sauce is a must.. but NEVER onions. So I would omit the onions. and I too would add a little suger or even splenda. If I were making Chili then I would add onions. Read More
(5)
69 Ratings
  • 5 star values: 37
  • 4 star values: 22
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
02/06/2015
I know I'm cheating by rating my own recipe but it is the only way I can add some comments about how I have changed this up since I originally posted it. Like many of the reviewers I always add some sugar to this. I also add a splash of balsamic vinegar or red wine (or both!). I usually omit the onions unless I adding meat to it but that is because my daughter is a purist and can find a microscopic piece of onion in her food.:) If you have fresh basil available I absolutely recommend using that instead of dried. I take advantage of the summer basil and fresh tomatoes by making huge batches of this sauce each year and canning it for use throughout the year. The variations I just described are what go into the jar. I then add whatever we are in the mood for when I heat it up (roasted red peppers meat onion etc). As a starter I still think the recipe as posted is a great starter recipe. The great thing with this kind of sauce is that you can get creative and find new ways to dress it up. Enjoy! Read More
(152)
Rating: 5 stars
07/28/2016
Love this and would recommend to the onion haters to use a Vidalia and purée it instead of chopping. No sugar will be needed because it's so sweet. And yes use fresh basil. Read More
(17)
Rating: 4 stars
07/27/2016
No canned food!!!! Everything from scratch 10X better and healthier. Read More
(17)
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Rating: 5 stars
07/05/2016
I added fresh sweet basil leaves from the garden a pinch of white sugar and 1/4 cup of merlot. Delicious! Read More
(12)
Rating: 5 stars
02/05/2014
I rarely buy premade sauces.I think I have found the best one for me. I like mine one the thick side so I used a small can of paste. but its the flavor thathas me hooked! I did add a little sugar because I like it a little sweet. perfect basil flavor. Read More
(10)
Rating: 5 stars
01/02/2013
This recipe was amazing!! My family loved it. I did add 1/8cup of surgar and a it of flour. Read More
(10)
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Rating: 5 stars
07/28/2016
Delicious and simple. If you don't like your sauce "chunky" use an immersion (hand) blender to make it smoother or put in a regular blender. Read More
(9)
Rating: 5 stars
01/29/2016
Wow! Firstly I did make a few changes but only subtle ones to suit my family's taste. I had original rotel but did not have the bigger can of rotel crushed tomatoes so I substituted what I had which was a can of four cheese spaghetti sauce. I used one and a half tbsp of basil and half of a tbsp of oregano because while my family likes seasonings we are partial to oregano and I was honestly worried three tbsp would be too much for us. I used 1/8 cup sugar as others AND the OP suggested a few dashes of red wine vinegar (the OP suggested balsamic vinegar or some red wine or both so I subbed for this) and I also threw in some sweet Italian sausage diced bell pepper and only 1/2 of one small onion diced. THIS WAS SUPERB. This sauce as a base was a perfect starter and the flavors marry so well after simmering for that:30. Omnomnom Read More
(7)
Rating: 4 stars
08/01/2016
This is a good basic starter sauce. I can't imagine a sauce without onions but that is just a personal preference. Of course if you really don't like onions then don't use them. Read More
(6)
Rating: 3 stars
07/27/2016
This looks delish if you desire a chunkier sauce.. I personally like a super smooth sauce.. Basil in pasta sauce is a must.. but NEVER onions. So I would omit the onions. and I too would add a little suger or even splenda. If I were making Chili then I would add onions. Read More
(5)
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