One can never, ever, ever have too much spaghetti sauce, right? This fresh-tasting Copycat Olive Garden Spaghetti Sauce will be a real crowd favorite. This is a flavorful recipe that’ll taste even better with fresh garden herbs.
Note this recipe makes about 3-4 jars of sauce and it freezes great so whip up a batch and save some it for a night you have no time to cook.
- 3 cans of Crushed Tomatoes (either regular or with basil, oregano and garlic) 28 oz. sized cans OR 12-15 fresh tomatoes (peeled, chopped and blended in a food processor)
- 4 cloves of garlic
- 4 Tablespoons of dried basil
- 1 ½ tsp of Black pepper
- 1 -2 TBSP of Sugar (optional) – this takes out the bitterness and makes it a little sweet
- 2 TSBP olive oil
- ⅓ cup of grated Parmesan or Romano Cheese
- Minced Green Peppers (optional)
Heat the olive oil in a 5+ qt. pot over medium heat, and add the chopped or pressed garlic.
Heat for one to two minutes, making sure not to burn the garlic, then add all the tomatoes, black pepper, basil and sugar. Stirring often, bring to a low boil.
Reduce heat to low and simmer for 2-3 hours stirring often.
For the first half of the simmer time, do so with the pot uncovered, then cover.
Add the cheese, stir in and simmer for an additional 5 minutes or so.