A truly delicious gluten-free tomato sauce perfect for spaghetti. This savory sauce, simmered with flavorful herbs and aromatics, is easy to make and gets better with time! Simmer for as little as 30 minutes or let it go longer for a deeper flavor.
5 from 3 votes
Prep Time 20mins
Cook Time 2hrs
Total Time 2hrs20mins
Course Main Course
2sweet onions, finely diced
1(6 ounce) cantomato paste
¾teaspoonred pepper flakes
4(28 ounce) canswhole peeled San Marzano tomatoes,or 1 large (106 ounce) can
Over medium heat, warm olive oil in a large pot. Sauté onion, carrots, and garlic until tender, about 5 minutes. Season with salt and pepper.
Stir in tomato paste, Italian seasoning, and red pepper flakes.
Stir in whole peeled tomatoes with their juices. Add in fresh herbs, if using.
Bring the sauce to a simmer, then reduce heat to low. Simmer loosely covered for at least 30 minutes or up to 2 hours or more. (The longer you simmer, the better the flavor will be.) Stir occasionally, breaking up tomatoes as they cook.
When the sauce has cooked, taste for seasoning and adjust as needed.
Use an immersion blender or blend in batches if a smoother sauce is desired.
This recipe makes a large quantity of sauce, feel free to halve the recipe if needed.
Meat Sauce: First, sauté 2.5 pounds of your preferred meat (Italian sausage, ground beef, or even ground turkey) until browned. Remove the meat and drain the fat. Then continue with the recipe, adding the browned meat back in at the end when it's time to simmer the sauce.
Veggie Sauce: Feel free to 'sneak' in some more veggies if you'd like! Celery, more carrot, bell pepper, or even zucchini would be great additions. The finer you grate or chop your veggies, the less they will be noticed in the final sauce.