It seems like we go through gallons of tomato sauce in our house. We use it to make pizza, in pasta, on fish and chicken, as a dip for vegetables and more. I like to make homemade sauce using fresh tomatoes from our farmers’ market whenever they’re in season, but when I can’t get my hands on fresh, I make this version of my sauce with organic canned tomatoes. The recipe is really fast and easy and is versatile enough to use in most of your favorite recipes that call for a red sauce. Best of all, you can have it year round!


Tomato Sauce

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Author: Catherine McCord
Prep Time 1 minute
Cook Time 15 minutes
Total Time 15 minutes


  • 1 Tbsp olive oil
  • 1/2 onion, diced
  • 1/2 Tsp kosher salt
  • 1 Clove garlic, chopped
  • 1/2 Tsp Italian herbs
  • 1 15 Oz Can Tomato Sauce
  • 1 Tsp sugar, honey or agave nectar



    Sodium: 850mg | Sugar: 6g | Fiber: 2g | Calories: 70kcal | Fat: 3g | Protein: 2g | Carbohydrates: 8g
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    About the Author

    Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


    1. […] keeping with the “gelt” theme, I also made these Baked Zucchini Coins with Tomato Sauce. These were a little more time-consuming to make, because of the triple dipping you need to do, but […]

    2. Just made this and realized that I shouldn’t have added the salt 🙁
      I assume the can of tomato sauce I bought should have been unsalted?

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