tomato basil spaghetti sauce

I must be on a pasta kick. I blame it on our big move into the new house and working full time… I just need my carbs, right? Right. Oh well. While I may be carb loading months before my next half-marathon, at least I can get in some healthy lycopenes in the process! This is a very easy and quick recipe. You can use canned tomatoes instead of fresh ones, too. But, as always, I prefer fresh ones.

tomato basil spaghetti sauce

{serves 4}


  • 1 bunch of fresh basil, leaves roughly chopped, stems finely chopped (reserve a few of the smaller {pretty} leaves, for garnish)
  • 1/2 a medium sweet onion, minced
  • 2 cloves fresh garlic, minced
  • 1+ lb fresh tomatoes, roughly chopped
  • 1 Tbs red wine vinegar (may use balsamic if no red wine)
  • Salt + pepper, to taste
  • Grated Parmesan cheese, to taste
  • Olive oil, or other oil of choice, for cooking


In a large sauce pan on medium heat, add 1-2 Tbs olive oil. Once warm, add onion and cook until translucent and golden (about 5-7 minutes). Stir in garlic and minced basil stems, stir and cook for about 2 minutes. Then, add your tomatoes and vinegar. Season your sauce with salt and pepper and let it cook for about 15-20 minutes, stirring occasionally. Finally, add your chopped basil, stir it all together, and turn the heat to low. Let your sauce sit on the stove on low heat while you cook your pasta and, voila! Homemade pasta sauce! {Wasn’t that so easy?!}

Toss in some pasta, throw some Parmesan cheese on top and garnish with a few small basil leaves. I topped our pasta with roasted broccolini, one of my fave veggies.

Eat up, y’all!


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