Tomato Basil Spaghetti Sauce

  • Author: NOURISHED. the blog
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 6 cups 1x


  • 2 tablespoons extra virgin olive oil
  • 2 cups onions, chopped (about 1 large onion)
  • 4 large cloves of garlic, minced or finely grated
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon dried red pepper flakes (optional)
  • 1 28 oz can whole tomatoes and all their juices (I like the low sodium kind)
  • 1 cup (lightly packed) basil, roughly chopped
  • 1 tablespoons balsamic vinegar
  • 1 teaspoon sugar (preferable unrefined, organic sugar)


  1. In a large saucepan, heat olive oil over medium-low heat.. Add the onions and cook, stirring occasionally, for about 10 minutes until the onions are soft and tender.
  2. Add the garlic, salt and red pepper flakes (if using) to the onions continuing to cook for another 5 minutes or so, stirring frequently, until garlic is very fragrant.
  3. Add the tomatoes and basil. Stir well to incorporate. Bring sauce to a gentle boil then reduce and simmer for about 1 hour, stirring every 10 minutes or so, until the sauce has reduced by about half.
  4. When the sauce has reduced and thickened, add the vinegar and sugar and continue to simmer for 10 minutes.
  5. Remove sauce from heat, season with additional salt or sugar.
  6. Transfer to airtight mason jars or containers to store in the fridge for up to a week or in the freezer.