There’s nothing quite like homemade spaghetti sauce which has simmered slowly for hours on the back of the stove. But let’s be honest. We don’t all have time for that on a regular basis. Sometimes we need a sauce we can put together in a couple of minutes and let it cook completely unattended for an hour or so while we are busy doing other things. Easy Oven Spaghetti Sauce to the rescue!

Easy Oven Spaghetti Sauce

Not only is this sauce super easy, it’s made from ingredients likely to be in your cupboard. In fact, it’s so good you’ll want to make certain you always have these few ingredients on hand. Add a salad and some toasted garlic bread and dinner is served!

We happen to like this sauce “as is” but it’s also adaptable. If you have some lovely fresh zucchini or yellow squash, cut some up and add to the sauce. Or most any vegetable you happen to like. If you have picky eaters in the family you could puree some veggies and add it. No one will be the wiser.

And if you really want to up the “yum quotient” add your favorite meatballs.

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Easy Oven Spaghetti Sauce

Ingredients

• 1 medium onion, diced
• 2-3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 large can whole tomatoes (28 ounces), undrained
• 2 cans/bottles of tomato paste
• 1 28 ounce tomato can of water
• 1/4 cup red wine (optional)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• pinch of red pepper flakes
• 1 teaspoon sugar
• salt and pepper to taste

Instructions

1. Heat olive oil in large pot over medium high heat.
2. Add onions and cook until translucent.
3. Add minced garlic and cook about 30 seconds, stirring to prevent burning.
4. Add whole tomatoes, tomato paste, water, wine, sugar and seasonings.
5. Bring to a simmer while stirring.
6. Cover tightly with lid and place in 350 degree oven for 45 minutes to an hour.
7. Remove from oven, stir and gently mash any larger chunks of tomato against side of pot.
8. You may add cooked meatballs at this point, either returning to oven until heated through or simmered gently on stovetop.
9. Serve over hot, cooked spaghetti.

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Notes about ingredients:

You can certainly use any whole tomatoes but I happen to really like San Marzano tomatoes.

I try to avoid canned foods as much as possible. However, I haven’t been able to find whole, San Marzano tomatoes in anything but cans (if you have, please let me know!). Fortunately I can at least buy tomato paste in glass jars now.