2 Garlic Cloves Minced
1/2 Onion Finely Chopped
1 Teaspoon Dried Basil
1 Teaspoon Dried Parsley
1/4 Teaspoon Black Pepper
1/2 Teaspoon Dried Oregano
1 Teaspoon Salt
4 Tablespoons Sugar
28 oz Crushed or Diced Tomatoes
29 oz Tomato Puree
In a large pot heat oil over medium low heat, add garlic stir often and cook until golden brown. Be careful not to burn!! (If the garlic burns I highly recommend scratching that and starting over!)
Add onions and cook until soft – stirring often
Add tomatoes, seasonings & sugar
Slowly bring to a boil at medium high heat (be very careful not to burn yourself on the bubbles of sauce that pop up)
Let boil 10 minutes covered
Reduce to lowest heat and place the lid on loosely Let simmer for 1 hour stir occasionally
Then you’re done! But here’s the thing if you used diced tomatoes and don’t finely chop your onions you may want to transfer your sauce into the blender to liquefy. That makes for a chunk free sauce. Last time I used crushed tomatoes and if I had finely chopped the onion I could have skipped the blender step all together. Although if you like small pieces in your sauce then you can skip this all together! I think if I didn’t have picky eaters I wouldn’t worry about disguising the onion!
I figured the price break down based on the amount I paid per ingredient and how many times I can use that ingredient.
I also figured the cost of the noodles
Total for dinner for 3 adults or 2 adults and 2 kids (like our family) : $1.98 thats $0.66 a person! You can’t get that in a drive thru!
visit Life As Mom for more frugal ideas
visit The Grocery Cart Challenge
LivingTheDomesticLife 
Sounds great! How did you can the sauce was it the water bath method? I’m going to try and do alot more canning this year.
Hi Dee! Thanks for stopping by!
I used a Pressure canner as recommended in the owners manual that came with it.
Check back this weekend and I will have a post up about canning the sauce!
Thanks so much!
– Amy
That looks delicious!
You know, it’s funny, my husband makes a meat sauce almost every Sunday. It’s always been a tradition in his family to make a sauce that simmers all day long. We vary the meat, but it’s usually cut up top round and both hot and sweet sausage.
Yet I buy Ragu for during the week. It’s just nice to have on hand. I don’t even know why I don’t make my own sauce more often–you have inspired me to try! In fact, your recipe is very similar to my husband’s except for the meat and sugar. We even combine crushed tomatoes and puree the way you do!
That sounds great! Sometimes my husband will make meat on the side and add it to his bowl of Spaghetti! I’m not a fan of meat in my spaghetti but sometimes I will add mushrooms! I hope you like it!
thanks for this! i’ve always wanted to make my own sauce, just never put any effort into it. I’ll definitely attempt it now that I see how simple it is! 🙂
Be sure to let me know if you like it! Its simple yet homemade but it wont take all day like some sauces will! Enjoy!
Your sauce sounds wonderful. The sauce I make,takes a ton of ingredients and hours of cooking. This sounds so good and so easy,I will defiantly try it…Thank you so much for the recipe.