I make a vibrant summer dinner by pairing juicy pan-seared flank steak with sweet corn, tangy feta, and a creamy spinach sauce that’s reminiscent of chimichurri—but milder and herbier. It’s easy, flavorful, and a one-pan wonder!

Why You’ll Love This Recipe

I love how this meal brings together so many favorite summer ingredients—sweet yellow corn, bold feta, and a green, garlicky sauce all atop a tender flank steak. It’s gorgeous, satisfying, and perfect for prepping ahead. This dish has become a staple at my home and always impresses guests.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Corn

• 3 ears corn on the cob (or roughly 2 cups cooked kernels)

Spinach Sauce

• 5 oz fresh baby spinach

• 1 large clove garlic

• 3 tablespoon olive oil

• 1 tablespoon balsamic vinegar

• ½ teaspoon cumin

• 1 teaspoon chili powder

• ¼ teaspoon salt

Steak & Toppings

• 1 lb flank steak

• 1 teaspoon chili powder

• ½ teaspoon salt

• Freshly ground black pepper, to taste

• 3 tablespoon olive oil, divided

• 4 oz crumbled feta cheese

• Chopped fresh cilantro or parsley (for garnish)

directions

1. Boil or grill the corn until tender, then slice off the kernels.

2. In a food processor, blend spinach, garlic, olive oil, balsamic vinegar, cumin, chili powder, and salt until smooth.

3. Season the steak with chili powder, salt, pepper, and a tablespoon of olive oil.

4. Heat a cast-iron skillet over medium heat and sear the steak for about 5 minutes per side, depending on desired doneness.

5. Remove the steak, let it rest briefly, then slice against the grain.

6. Reheat the skillet with a bit of olive oil, toss in the sliced steak and corn just until warmed.

7. Plate the steak and corn, drizzle with spinach sauce, top with crumbled feta and fresh herbs.

Servings and timing

• Serves: 4

• Prep time: 30 minutes

• Cook time: 20 minutes

• Total time: 50 minutes

Variations

• Grill the steak instead of pan-searing for a smoky flavor.

• Use frozen or canned corn if fresh isn't available.

• Substitute other steak cuts like skirt, hanger, flat iron, or sirloin.

• Swap cilantro with parsley for a different herbal twist.

storage/reheating

• Store leftovers in airtight containers in the fridge for up to 4 days.

• Freeze the spinach sauce separately for best results.

• Reheat gently in the microwave or on the stovetop with a splash of olive oil.

• Add the spinach sauce fresh when serving rather than reheating it.

FAQs

What cut of steak works best?

I prefer flank steak for its flavor and quick cooking, but skirt, hanger, and sirloin also work great.

Can I prep this ahead of time?

Yes, I usually prepare the corn and spinach sauce in advance and just cook the steak fresh.

How do I know when the steak is done?

I use a meat thermometer—130°F for medium-rare and 145°F for medium.

What if I don’t have a food processor?

I use a blender or finely chop the ingredients and whisk them together, though the texture is chunkier.

Is the spinach sauce spicy?

It has a mild warmth from the chili powder and cumin, but it’s not too spicy. I sometimes add red pepper flakes for extra heat.

Conclusion

This flank steak dinner captures everything I love about summertime cooking—easy prep, bold flavors, and vibrant colors. With the creamy spinach sauce and fresh toppings, it’s a dish I make again and again. Whether I'm serving friends or keeping dinner simple, it never disappoints.

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Flank Steak with Corn, Feta, and Spinach Sauce

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• Author: Sue
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Pan-Seared
• Cuisine: American
• Diet: Gluten Free

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Description

Juicy pan-seared flank steak served with sweet corn, tangy feta, and a creamy spinach sauce that’s mildly herby and reminiscent of chimichurri—an easy and flavorful one-pan summer dinner.

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Ingredients

• 3 ears corn on the cob (or roughly 2 cups cooked kernels)
• 5 oz fresh baby spinach
• 1 large clove garlic
• 3 Tbsp olive oil (for sauce)
• 1 Tbsp balsamic vinegar
• ½ tsp cumin
• 1 tsp chili powder (for sauce)
• ¼ tsp salt (for sauce)
• 1 lb flank steak
• 1 tsp chili powder (for steak)
• ½ tsp salt (for steak)
• Freshly ground black pepper, to taste
• 3 Tbsp olive oil, divided (for steak and pan)
• 4 oz crumbled feta cheese
• Chopped fresh cilantro or parsley (for garnish)

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Instructions

1. Boil or grill the corn until tender or charred, about 5–10 minutes. Let cool, then slice off the kernels.
2. In a food processor, blend spinach, garlic, 3 tablespoon olive oil, balsamic vinegar, cumin, 1 teaspoon chili powder, and ¼ teaspoon salt until smooth, about 3–5 minutes.
3. Rub flank steak with chili powder, salt, pepper, and 1 tablespoon olive oil. Heat a cast-iron skillet over medium heat for 3 minutes, then sear steak for about 5 minutes per side (130°F for medium-rare or 145°F for medium).
4. Remove steak, let rest, then slice against the grain. Add remaining olive oil to the pan and briefly reheat steak slices with the corn.
5. Plate the steak and corn, drizzle with spinach sauce, and top with crumbled feta and herbs.

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Notes

• Use frozen or canned corn if fresh isn’t available.
• Grill steak instead of pan-searing for a smoky flavor.
• Prepare the sauce and corn up to two days ahead for easier meal prep.
• Swap parsley for cilantro in the garnish for a different flavor.
• Use a blender if no food processor is available.

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Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 4g
• Sodium: 580mg
• Fat: 28g
• Saturated Fat: 8g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 75mg

This is my go-to recipe for making fresh, fluffy bread in just 10 minutes—no oven, no yeast, and no waiting. It’s a stovetop method that gives me soft, golden bread with minimal effort.

Why I’ll Love This Recipe

I love how quick and simple this recipe is. There’s no need to preheat an oven or wait for the dough to rise. I can mix the ingredients, cook them in a pan, and enjoy fresh bread almost instantly. It’s also easy to adapt with different flavors or ingredients depending on what I have on hand.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• about 2 cups all-purpose flour

• 1 teaspoon baking soda (or baking powder)

• 1 tablespoon oil

• ½ teaspoon salt

• 1 cup milk + 1 tablespoon vinegar (or use buttermilk)

• Optional: 1 teaspoon sugar or honey, herbs, or shredded cheese for added flavor

Directions

1. Mix the milk and vinegar and let it sit for a minute to curdle slightly.

2. In a large bowl, combine the flour, baking soda (or powder), salt, and any optional ingredients like sugar or herbs.

3. Add the oil and the milk mixture, then stir until a rough dough forms.

4. If the dough is sticky, I add a bit more flour; if it’s too dry, I splash in a little more milk.

5. Heat a non-stick or cast-iron skillet over medium heat.

6. Divide the dough into 4–6 equal parts and flatten each into a disc about ½ to 1 cm thick.

7. Place the discs in the pan, cover with a lid, and cook for 4–5 minutes per side until golden brown and cooked through.

Servings and timing

This recipe makes about 4 to 6 flatbreads. It takes around 5 minutes to prepare and 5 minutes to cook, so the total time is about 10 minutes.

Variations

• I sometimes use yogurt instead of milk and vinegar for a thicker, tangier dough.

• Adding chopped fresh herbs, garlic powder, or shredded cheese gives the bread extra flavor.

• For a vegan version, I use plant-based milk and skip the honey or use maple syrup instead.

Storage/Reheating

I store the cooled bread in an airtight container at room temperature for up to 2 days. To reheat, I warm it in a dry skillet for 30 seconds per side or microwave for about 15 seconds until soft and warm.

FAQs

What if my dough is too sticky or too dry?

I adjust as needed by adding a little extra flour if it’s too sticky or a splash of milk if it’s too dry. It’s a very forgiving dough.

Can I make it gluten-free?

Yes, I use a gluten-free flour blend in the same amount. It may be slightly more delicate, but it still tastes great.

Do I need vinegar?

The vinegar helps activate the baking soda, making the bread rise slightly. If I’m using baking powder, I can skip the vinegar.

Can I cook more than one at a time?

Yes, I often cook 2–3 at once in a large skillet, as long as they fit without crowding the pan.

Will this work at high altitudes?

Yes, I find that it cooks just fine at higher altitudes, though I sometimes lower the heat and cook a little longer if the bread puffs up too quickly.

Conclusion

This 10-minute no-oven bread is my favorite quick solution for fresh, homemade bread. It’s easy, flexible, and always hits the spot whether I want a side for soup, a quick sandwich, or just something warm to snack on.

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Bread in 10 Minutes (No Oven!)

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• Author: Sue
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 4–6 small flatbreads
• Category: Bread
• Method: Stovetop
• Cuisine: Universal
• Diet: Vegetarian

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Description

A quick and easy stovetop bread recipe with no oven, no yeast, and no rise time. Just mix, cook, and enjoy fresh, fluffy bread in 10 minutes.

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Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda or baking powder
• 1 tbsp oil
• ½ tsp salt
• 1 cup milk + 1 tablespoon vinegar (or use buttermilk)
• Optional: 1 teaspoon sugar or honey
• Optional: herbs or cheese for flavor

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Instructions

1. Mix milk and vinegar in a small bowl and let sit for a minute to resemble buttermilk.
2. In a mixing bowl, whisk together flour, baking soda (or powder), salt, and optional sugar or herbs.
3. Add oil and the milk mixture to the dry ingredients; stir to form a rough dough.
4. If dough is too wet, gently form into balls; if too dry, knead lightly until workable.
5. Heat a cast-iron or nonstick skillet over medium heat.
6. Flatten dough balls into ½–1 cm thick patties and place them in the hot pan.
7. Cover the pan, reduce heat to medium-low, and cook for 5 minutes on each side until golden and cooked through.

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Notes

• Swap milk with yogurt for tangier flavor.
• Use nut milk and vinegar for a vegan option.
• Gluten-free flour blends can be substituted 1:1.
• Store in an airtight container at room temperature for up to 2 days.
• Reheat in a pan or microwave before serving.

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Nutrition

• Serving Size: 1 flatbread
• Calories: 180
• Sugar: 1g
• Sodium: 250mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 2mg

I crafted a rich and savory beef brown gravy that can be made in just 10–15 minutes with simple pantry ingredients—perfect for drizzling over roast meats, mashed potatoes, or rice.

Why You’ll Love This Recipe

I love how quick and flexible this gravy is. It delivers deep beefy flavor without needing pan drippings, and I can easily double or halve it depending on how much I need. It’s smooth, comforting, and elevates even simple meals.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups beef broth

• 2 teaspoons garlic powder

• 1 teaspoon onion powder

• 1 tablespoon Worcestershire sauce (optional, but I always add it)

• ¼ cup cold water + 3 tablespoons corn starch (for slurry)

• Salt and pepper to taste

directions

1. I bring the beef broth to a gentle boil over medium-high heat in a saucepan.

2. I stir in garlic powder, onion powder, and Worcestershire sauce.

3. In a separate bowl, I whisk together the cold water and corn starch until smooth.

4. I slowly whisk the slurry into the boiling broth, then reduce heat to medium-low and continue stirring until it thickens.

5. I season with salt and pepper, taste-adjust as needed, and serve hot.

Servings and timing

• Servings: 4

• Prep time: 5 minutes

• Cook time: 10 minutes

• Total time: 15 minutes

Variations

• I can use beef drippings or pan juices in place of some or all of the beef broth for a deeper flavor.

• I sometimes add a swirl of cold butter at the end to create a silky finish.

• For extra depth, I might stir in a splash of soy sauce or a few drops of browning sauce to darken the color.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I warm it gently on the stovetop, whisking and adding a little broth if needed. It also freezes well (up to 3 months); I thaw it overnight in the fridge before reheating.

FAQs

Can I make this without corn starch?

Yes—I can start by forming a roux with butter and flour, then whisk in the broth. That gives a slightly different texture but works just as well.

What if my gravy is lumpy?

If lumps appear, I whisk vigorously or strain the gravy through a fine mesh sieve. A smooth slurry also helps prevent clumping.

Is Worcestershire sauce necessary?

Not essential, but it enhances the umami depth. If I don’t have it, soy sauce works well as a substitute.

Can I use bouillon instead of broth?

Absolutely. A bouillon cube or paste dissolved in water gives concentrated flavor. I just adjust the salt to taste.

How thick should the gravy be?

It should lightly coat the back of a spoon. If it’s too thick, I whisk in a tablespoon or two of warm broth. If too thin, I add more slurry or reduce it slightly over low heat.

Conclusion

I’m thrilled with how quickly and easily this gravy transforms any meal. Whether I’m serving roast beef, mashed potatoes, or biscuits, this beef brown gravy is my go-to comfort booster. I hope it brings flavorful warmth to your table just like it does at mine.

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Easy Beef Brown Gravy

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• Author: Sue
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Category: Sauce
• Method: Stovetop
• Cuisine: American
• Diet: Low Lactose

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Description

A rich and savory beef brown gravy made in just 15 minutes using simple pantry ingredients. Ideal for enhancing roast meats, mashed potatoes, or rice.

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Ingredients

• 2 cups beef broth
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 tablespoon Worcestershire sauce (optional)
• ¼ cup cold water
• 3 tablespoons corn starch
• Salt and pepper to taste

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Instructions

1. Bring the beef broth to a gentle boil over medium-high heat in a saucepan.
2. Stir in garlic powder, onion powder, and Worcestershire sauce.
3. In a separate bowl, whisk together cold water and corn starch until smooth.
4. Slowly whisk the slurry into the boiling broth, reduce heat to medium-low, and continue stirring until it thickens.
5. Season with salt and pepper, taste and adjust as needed, then serve hot.

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Notes

• Use beef drippings or pan juices for deeper flavor.
• Add a swirl of cold butter at the end for a silky finish.
• Enhance color and flavor with soy sauce or Kitchen Bouquet.
• Store leftovers in the fridge for 3–4 days or freeze for up to 3 months.
• Reheat gently on the stovetop, adding broth as needed.

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Nutrition

• Serving Size: ¼ of recipe
• Calories: 60
• Sugar: 0g
• Sodium: 400mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 0mg

I’ve created a refreshing summer drink that blends homemade lemonade with vanilla‑infused black tea. It’s my new go‑to iced tea—crisp, slightly sweet, and bursting with citrus and vanilla flavors.

Why You’ll Love This Recipe

I love how customizable and healthier this drink is compared to store‑bought teas—I control the sweetness and avoid artificial additives. The cold‑brew vanilla black tea gives such a smooth flavor without bitterness, and the homemade lemonade adds the perfect tangy zing. It’s cost‑effective and easy to make ahead, too.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Vanilla black tea infusion

• 400 ml filtered water

• 2–3 teaspoon vanilla black loose tea

Homemade lemonade

• 15 g sugar

• 200 ml water

• 50 g fresh lemon juice

• Ice cubes and lemon slices to serve

directions

1. I place the filtered water and vanilla tea in a jar, stir, then steep overnight in the fridge for a smooth, intense flavor without bitterness.

2. I dissolve the sugar in warm water, let it cool, add lemon juice, and mix for the lemonade.

3. In a glass filled with ice, I pour about 150 ml of lemonade (adjust to my taste), add lemon slices if I’m feeling fancy, and top up with the chilled vanilla tea infusion.

Servings and timing

• Makes about 1–2 cups (enough for one large glass or two smaller servings)

• Prep: 5 minutes active work, plus 12 hours cold‑brew

• Ready: Overnight infusion + a few minutes the next day

Variations

• I sometimes use green tea and strawberry syrup for a fruity version.

• I swap sugar for honey or stevia when I want a different sweetness.

• I like to add fresh mint or basil for a cool herbal twist.

• When I’m short on time, I brew the tea hot and chill it quickly—though it’s less smooth.

storage/reheating

• I keep leftover vanilla tea infusion in a sealed jar in the fridge for up to one week.

• When I want another glass, I mix it with freshly made lemonade over ice.

• This tea is meant to be served cold—no reheating needed.

FAQs

Can I use tea bags instead of loose tea?

Absolutely. I can swap in 2–3 vanilla black tea bags and cold‑brew them the same way.

How long should the tea steep?

I steep it overnight—around 8–12 hours gives the best vanilla flavor without bitterness. If I’m in a hurry, 6 hours also works.

How tart is the lemonade?

I find 50 g lemon juice gives a nice balance. If I want it sweeter, I add more sugar or reduce the lemon juice slightly.

Can I make this with bottled lemonade?

Yes, but I enjoy making it from scratch so I can fresh‑squeeze lemons and control the sweetness.

Does it keep well?

Yes—the tea base stays fresh for up to one week in the fridge, and I just add fresh lemonade when I’m ready for another glass.

Conclusion

I can’t help but smile every time I sip this Lemon Vanilla Black Tea Iced Tea. It’s flavorful, low-effort, and endlessly customizable—perfect for lazy summer afternoons or casual get‑togethers. I’m already excited to test variations with honey, mint, or seasonal berries. I hope you enjoy it as much as I do!

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Lemon Vanilla Black Tea Iced Tea

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• Author: Sue
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 12 hours 5 minutes
• Yield: 1–2 servings
• Category: Beverages
• Method: Cold Brew
• Cuisine: Fusion
• Diet: Vegan

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Description

A refreshing summer iced tea combining smooth vanilla-infused black tea with tangy homemade lemonade. This customizable and healthier alternative to store-bought options is perfect for hot days.

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Ingredients

• 400 ml filtered water
• 2–3 tsp vanilla black loose tea (or 2–3 tea bags)
• 15 g sugar
• 200 ml water
• 50 g fresh lemon juice
• Ice cubes, for serving
• Lemon slices, for garnish

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Instructions

1. Combine 400 ml filtered water and 2–3 tsp vanilla black tea in a jar, stir, and refrigerate overnight to cold-brew.
2. In a separate container, dissolve 15 g sugar in 200 ml warm water. Let cool, then add 50 g fresh lemon juice to make the lemonade.
3. To serve, fill a glass with ice, pour in about 150 ml of lemonade (adjust to taste), add lemon slices if desired, and top with the chilled vanilla tea infusion.

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Notes

• Cold-brewing tea ensures a smooth flavor without bitterness.
• Sweetness and lemon levels can be adjusted to taste.
• Store leftover vanilla tea infusion in the fridge for up to a week.
• Try adding mint or basil for a refreshing twist.

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Nutrition

• Serving Size: 1 glass
• Calories: 60
• Sugar: 15g
• Sodium: 5mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 0mg

I’ve always loved a crisp, homemade iced tea that’s refreshing and effortless to make. This iced tea recipe from Natasha’s Kitchen delivers just that—simple, scalable, and perfect whether I want it sweetened or unsweetened.

Why I’ll Love This Recipe

I love how easy it is: just boil water, steep tea bags, add sweetener if I want it, and chill. It’s quick—about 15 minutes total—and I can easily double or triple the batch for gatherings without extra fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 6 black tea bags

• 8 cups water (divided)

• ⅓ cup sugar (optional, adjust to taste)

directions

1. Bring 4 cups of water to a boil in a saucepan.

2. Remove from heat, add tea bags, and steep for 10 minutes.

3. Remove the tea bags and stir in sugar if I want sweet tea.

4. Pour into a pitcher and add the remaining 4 cups of cold water.

5. Chill in the refrigerator until cold, then serve over ice.

Servings and timing

This makes about 6 servings and takes roughly 15 minutes of prep (including steeping), plus chilling time in the fridge.

Variations

• Herb-infused twist: Add a few sprigs of fresh mint or a couple of basil leaves to the steeped tea for a subtle herbal note.

• Citrus brightness: Add slices of lemon or orange to the pitcher before chilling.

• Decaf option: Swap regular black tea for decaffeinated black tea bags.

• Flavored sugar: Replace sugar with honey or simple syrup in equal measure for a different sweetness profile.

storage/reheating

I store leftover iced tea in a covered pitcher in the refrigerator—it keeps well for up to 5 days. If it gets too strong or sweet over time, I dilute it with a bit of cold water before serving.

FAQs

How do I make it caffeine-free?

I use decaffeinated black tea bags instead of regular ones and follow the same steeping process.

Can I make this tea less sweet?

Absolutely—I adjust the sugar amount or skip it entirely and often sweeten just a pitcher or individual glass.

What if I don’t have sugar—can I use honey or syrup?

Yes! I replace sugar with an equal measure of honey or simple syrup, stirring it in while the tea is still warm so it dissolves easily.

How long can I store this iced tea?

In the fridge, I keep it in a sealed pitcher for up to 5 days. I give it a taste before serving—if it tastes too strong, I add a splash of cold water.

Can I brew this hot and drink it warm?

Sure—I sometimes sip it hot like regular tea. Just brew with the full 8 cups of hot water and enjoy immediately.

Conclusion

This extra-easy iced tea has become my go-to—not only because it’s simple and refreshing, but also because I can tweak it to match my mood. Whether I keep it classic or dress it up with mint, citrus, or alternative sweeteners, it’s always satisfying. I hope it becomes a staple in your kitchen too!

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Iced Tea (Extra Easy)

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• Author: Sue
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes (plus chilling time)
• Yield: 6 servings
• Category: Drinks
• Method: Boiling and Steeping
• Cuisine: American
• Diet: Vegan

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Description

A crisp and refreshing homemade iced tea that's simple to make and easily customizable with sweeteners or flavor variations.

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Ingredients

• 6 black tea bags
• 8 cups water (divided)
• ⅓ cup sugar (optional, adjust to taste)

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Instructions

1. Bring 4 cups of water to a boil in a saucepan.
2. Remove from heat, add tea bags, and steep for 10 minutes.
3. Remove the tea bags and stir in sugar if desired.
4. Pour into a pitcher and add the remaining 4 cups of cold water.
5. Chill in the refrigerator until cold, then serve over ice.

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Notes

• Add fresh mint or basil for a herbal twist.
• Include lemon or orange slices for citrus brightness.
• Use decaffeinated tea for a caffeine-free option.
• Honey or simple syrup can replace sugar for a different sweetness profile.
• Store in the refrigerator for up to 5 days; dilute if too strong or sweet over time.

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Nutrition

• Serving Size: 1 cup
• Calories: 27
• Sugar: 5g
• Sodium: 5mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 0mg

I love making this homemade tomato sauce—it's vibrant, flavorful, and perfect for everything from pasta dishes to pizzas. With simple ingredients and minimal effort, it transforms basic pantry items into a sauce that tastes restaurant-quality.

Why You’ll Love This Recipe

I adore this sauce because it's made entirely from scratch using ripe tomatoes, fragrant herbs, and a hint of garlic. It’s easy to customize—whether I want it smooth for a creamy pasta or chunky for dipping. Plus, it’s freezer-friendly and healthier than store-bought versions.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 lbs ripe tomatoes, cored and roughly chopped

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• 1 teaspoon sugar (optional, if tomatoes are very acidic)

• 1 teaspoon dried oregano or 2 tablespoons fresh basil, chopped

• Pinch of red pepper flakes (optional, for heat)

• 2 tablespoons tomato paste (for richer flavor and color)

• ½ cup water or vegetable broth (optional, for thinning)

Directions

1. Heat the olive oil in a large saucepan over medium heat.

2. Add the chopped onion and sauté until translucent, about 5 minutes.

3. Stir in the minced garlic and cook for another minute, until fragrant.

4. Add the chopped tomatoes, tomato paste, salt, pepper, oregano or basil, red pepper flakes, and sugar if using.

5. Stir everything well, then bring the mixture to a gentle simmer.

6. Reduce heat to low, cover partially, and simmer for 30–40 minutes, stirring occasionally, until the sauce thickens.

7. If the sauce is too thick, stir in water or broth to reach desired consistency.

8. For a smoother sauce, use an immersion blender to blend directly in the pot or cool slightly and blend in batches in a blender.

9. Taste and adjust seasoning as needed, adding more salt, pepper, or herbs.

Servings and Timing

• Yields: About 4 cups (enough for 4–6 servings of pasta)

• Prep time: 10 minutes

• Cook time: 30–40 minutes

• Total time: 40–50 minutes

Variations

• Chunky Style: Skip blending for a rustic sauce with tomato chunks.

• Spicy Kick: Increase red pepper flakes or add a chopped jalapeño.

• Herb-Rich: Stir in fresh chopped basil and parsley at the end.

• Creamy Twist: Swirl in a little heavy cream or mascarpone for a pink sauce.

• Umami Boost: Add a splash of soy sauce or a small handful of grated Parmesan during cooking.

Storage/Reheating

• To store: Let the sauce cool completely, then store it in airtight containers in the fridge for up to 5 days.

• To freeze: Portion into freezer-safe containers or bags, leaving about an inch of headspace. Freeze for up to 3 months.

• To reheat: Thaw in the fridge overnight or defrost in the microwave. Reheat gently on stovetop over low heat, stirring so it warms evenly.

FAQs

What type of tomatoes work best?

I find that vine-ripened plum tomatoes or Roma tomatoes offer the best balance of sweetness and rich flavor. But I use whichever ripe tomatoes are available or on sale.

Can I use canned tomatoes instead?

Absolutely. Swap in two 28‑ounce cans of whole or crushed tomatoes—drain excess liquid and adjust simmer time slightly.

Do I need to peel the tomatoes?

I don't bother peeling them unless I want an ultra-smooth sauce. If needed, I blanch tomatoes for 30 seconds, then peel the skins easily.

How can I make the sauce last longer in the fridge?

I add a tablespoon of lemon juice or a teaspoon of white vinegar to boost acidity—it helps preserve freshness.

Can I use this sauce for pizza?

Yes! I cook it slightly less—about 20–25 minutes—and skip blending so it remains thicker and more rustic on pizza.

Conclusion

This homemade tomato sauce recipe is a delicious, versatile staple I always keep on hand. With simple ingredients and easy steps, I can whip it up anytime and tailor it to my tastes. Whether I’m feeding family or batch-prepping for the week, it’s a go-to recipe that never fails to impress.

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How To Make Homemade Tomato Sauce

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• Author: Sue
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: About 4 cups (4–6 servings)
• Category: Sauce
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

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Description

A vibrant, flavorful homemade tomato sauce made from ripe tomatoes, herbs, and garlic—perfect for pasta, pizza, or dipping. Easy to customize and freezer-friendly.

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Ingredients

• 2 lbs ripe tomatoes, cored and roughly chopped
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon sugar (optional, if tomatoes are very acidic)
• 1 teaspoon dried oregano or 2 tablespoons fresh basil, chopped
• Pinch of red pepper flakes (optional, for heat)
• 2 tablespoons tomato paste
• ½ cup water or vegetable broth (optional, for thinning)

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Instructions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute, until fragrant.
4. Add the chopped tomatoes, tomato paste, salt, pepper, oregano or basil, red pepper flakes, and sugar if using.
5. Stir everything well, then bring the mixture to a gentle simmer.
6. Reduce heat to low, cover partially, and simmer for 30–40 minutes, stirring occasionally, until the sauce thickens.
7. If the sauce is too thick, stir in water or broth to reach desired consistency.
8. For a smoother sauce, use an immersion blender or cool slightly and blend in batches in a blender.
9. Taste and adjust seasoning as needed, adding more salt, pepper, or herbs.

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Notes

• Use vine-ripened or Roma tomatoes for the best flavor.
• Skip blending for a chunky, rustic texture.
• Freeze in small portions for convenient use later.
• Add lemon juice or vinegar to increase shelf life in the fridge.
• Use less cooking time for pizza sauce consistency.

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Nutrition

• Serving Size: ½ cup
• Calories: 60
• Sugar: 4g
• Sodium: 250mg
• Fat: 3.5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 2.8g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 2g
• Protein: 1g
• Cholesterol: 0mg