I’ve always been a picky eater. One of those kinds who will eat ketchup but not tomatoes or will only eat onions and pickles if they’re fried. And don’t even think about serving me mashed potatoes with lumps unless you want to see my gag reflexes. When it comes to spaghetti sauce, it better be smooth and cooked nice and slow like an Usher song.
This extra smooth spaghetti sauce has been perfected through trial and error. And what’s better than a sauce with no chunks? A sauce that you can set and forget. The longer the sauce simmers, the more the flavors develop. So toss the ingredients into a crock pot and get back to binging on Netflix or keeping tiny humans alive.
1 (15 ounce) can petite diced tomatoes
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
3 tablespoons sugar
1 tablespoon brown sugar
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon crushed red pepper flakes
1. Throw it all in a sauce pan, stir, simmer, cover and continue to simmer for 20 – 30 minutes. Alternatively, throw it all in a crock pot, stir and simmer on low for 1 – 4 hours.
2. Season again to taste.