This is the only way I’ll make spaghetti sauce now. I started making this a few years ago when I went on a pretty strict diet that cut out all processed sugar. You wouldn’t think it, but there is a lot of sugar hidden in most jarred spaghetti sauce. And like most of my recipes, this is super easy and doesn’t take long to make.
Try this sauce with some of my favorites!
- 15 oz Tomato Sauce
- 15 oz Petite Diced Tomatoes
- 1 Medium Yellow Onion
- 5 Cloves Garlic
- 2 tsp Italian Seasoning
- Salt and Pepper (to taste)
- 2 Bay Leaves
Preheat your oven to 400.
Chop the ends of your garlic exposing a small portion of the raw garlic. Drizzle with olive oil and bundle in foil. Roast for 30-40 minutes.
Heat a medium sauce pan on medium high heat, adding a little olive oil to coat the bottom of the pan.
Dice your onion (size is dependent on how chunky you want your sauce) and sauté until translucent.
Add your diced tomatoes, tomato sauce, Italian seasoning, salt, pepper, and bay leaves.
Once your garlic is done roasting, add to your sauce and serve with your favorite pasta dish!