With ingredients I keep on hand in my kitchen, I make a blender pasta sauce in under an hour.

I prefer the flavor of this basic sauce over most jarred sauces from the store.


  • 28 ounce can of whole tomatoes, drained
  • 1/2 tsp. dehydrated minced garlic (Penzeys is my favorite)
  • 1/2 tsp. Penzeys Tuscan Sunset spice mix (or dried basil)
  • 1/2 tsp. salt
  • 1/4 tsp. red pepper flakes (omit if you don’t like a spicy sauce)
  • 1 tbsp. olive oil
spice jars and can of tomatoes

Kitchen staples mixed in a blender make a great pasta sauce

  1. Put tomatoes, spices, salt, and olive oil in blender.
  2. Pulse until mixture has slightly chunky consistency.
  3. Pour mixture into a saucepan.
  4. Simmer mixture at low heat for 45 minutes or until most liquid has evaporated. Stir occasionally. To prevent splattering, I mostly cover pan with the lid, leaving enough uncovered to allow steam to escape.

I get two to three servings from this sauce; it’s good on spaghetti and ravioli. I keep the leftover sauce in the refrigerator for a day or two. It tastes as good or better after the spices mingle even more.