This spaghetti sauce seasoning is a balanced blend of pantry herbs and spices for tomato sauce, whether you’re simmering it from scratch or improving a jarred sauce. Mix a batch in minutes, then add it gradually so you can adjust the flavor to suit your tomatoes and taste.
Ingredients
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 1 tablespoon dried parsley
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon granulated sugar, optional, to soften sharp tomato flavor
- 1 teaspoon fine salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes, optional
This makes about ⅔ cup of seasoning, enough for several batches of sauce. Use dried herbs rather than fresh in the stored blend; fresh herbs add moisture and are best stirred into sauce while it cooks.
Instructions
- Measure the basil, oregano, parsley, garlic powder, onion powder, thyme, sugar if using, salt, pepper, and red pepper flakes into a clean, dry bowl.
- Stir thoroughly, breaking up any clumps with the back of a spoon. For a finer, more even blend, pulse the mixture briefly in a clean spice grinder. Avoid grinding it into a powder unless that texture is what you prefer.
- Transfer the seasoning to a dry, airtight jar. Label it with the name and date, and keep it in a cool cupboard away from the stove, sunlight, and moisture.
- To season sauce, begin with 1 tablespoon of the blend per 2 cups of tomato sauce. Stir it in and simmer gently for at least 15 minutes so the dried herbs can hydrate and their flavor can spread through the sauce. Taste, then add more in small increments if needed.
- If cooking sauce from scratch, sauté chopped onion or garlic in oil first if your recipe calls for them, then add tomatoes and the seasoning. Simmer uncovered or partially covered until the sauce reaches the thickness you like, stirring occasionally. Avoid adding the entire jar without tasting; tomato brands and personal preferences vary.
The blend is seasoning, not a complete sauce recipe. For a simple sauce, warm 2 cups crushed tomatoes with 1 tablespoon olive oil and 1 tablespoon of seasoning, then simmer gently for 20–30 minutes. Adjust the salt and sweetness after simmering, since tomatoes vary in acidity and salt content.
Tips
- Start with less. The blend includes salt and has concentrated dried herbs. Add it gradually, especially to salted canned tomatoes, broth-based sauces, or jarred sauce.
- Check your herbs. Dried herbs lose aroma over time. Replace stale herbs rather than increasing the quantity to compensate; old spices can taste dusty instead of fragrant.
- Keep moisture out. Use a clean, completely dry measuring spoon, and close the jar promptly. Don’t shake seasoning directly over a steaming pot, where condensation can enter the container.
- Adjust the balance. Leave out the sugar if your tomatoes are already sweet, and omit or reduce the red pepper flakes for a mild sauce. Add fresh basil near the end of cooking if you want a brighter finish.
Serving Suggestions
Toss the finished tomato sauce with spaghetti or another pasta shape, reserving a little pasta cooking water to help the sauce cling. Start with a small splash of water and add only as needed. Finish with grated Parmesan or another hard cheese and, if available, a few fresh basil leaves.
The seasoning also works in tomato sauce for baked pasta, meatballs, stuffed peppers, or a simple pizza sauce. For meat sauces, brown the meat fully before adding tomatoes; ground beef, pork, and other ground meats should reach 160°F (71°C), while ground poultry should reach 165°F (74°C). Keep raw meat and its utensils separate from ready-to-eat ingredients.
Variations
- Salt-free blend: Omit the salt and season each sauce to taste. This gives you more control when using salty cheese, stock, or canned tomatoes.
- Spicier blend: Increase the red pepper flakes to ½ teaspoon, or add a pinch of cayenne. Start with a small amount in the sauce and taste before adding more.
- More savory: Add 1 teaspoon dried rosemary, crushed between your fingers, or 1 teaspoon fennel seeds, lightly crushed. Both have distinctive flavors, so use one at a time if you want to keep the classic profile.
- Lower sodium: Leave out the salt and use garlic powder and onion powder rather than garlic or onion salt. Check labels on prepared ingredients and add salt only after the sauce has simmered.
Storage and Reheating
Keep the dry seasoning in an airtight jar in a cool, dark cupboard. For the best aroma, use it within 6 months; it may remain safe longer if it stays dry, but its flavor will gradually fade. Discard it if moisture gets inside or you notice an unusual smell, mold, or clumping that does not break apart.
Refrigerate cooked sauce in a covered, shallow container within 2 hours of cooking, or within 1 hour if the room temperature is above 90°F (32°C). Use refrigerated sauce within 3–4 days. Reheat only the amount you need on the stove or in the microwave until it reaches 165°F (74°C), stirring so it heats evenly. Bring stovetop sauce to a gentle simmer; avoid repeated cooling and reheating of the whole batch.
Freeze cooled sauce in freezer-safe containers, leaving a little room for expansion, for about 2–3 months for best quality. Thaw in the refrigerator, or reheat from frozen in a saucepan over low heat, stirring as it loosens. Do not thaw perishable sauce on the counter.
Frequently Asked Questions
How much spaghetti sauce seasoning should I use?
Begin with 1 tablespoon per 2 cups of tomato sauce, simmer for at least 15 minutes, and taste. Add more a teaspoon at a time if you want a stronger herb flavor. If your blend contains salt, account for salt already in the sauce.
Can I use this seasoning in jarred spaghetti sauce?
Yes. Stir it into the sauce and simmer gently for 15–20 minutes to give the dried herbs time to soften. Taste before adding extra salt, sugar, or pepper, since prepared sauces are often already seasoned.
Can I substitute fresh herbs for the dried herbs?
Fresh herbs are not suitable for storing in this dry mix because their moisture can cause spoilage. For a pot of sauce, you can use fresh herbs instead: add chopped basil near the end and use fresh oregano or thyme earlier in the simmer. The quantity depends on the recipe and the freshness of the herbs, so add gradually and taste.
Is spaghetti sauce seasoning the same as Italian seasoning?
They overlap, but they are not identical. Italian seasoning blends commonly emphasize basil and oregano and may include rosemary or marjoram. This mix also includes garlic powder, onion powder, and optional sugar and chili flakes, so it is designed specifically to season tomato sauce.
Does the sugar make the sauce sweet?
Not at the amount listed; it is optional and meant to round out sharp tomato flavor rather than make the sauce taste sugary. Omit it if your tomatoes are already sweet or if you prefer a more tart, savory sauce.
Can I make a larger batch?
Yes. Multiply each ingredient by two or three, mix well, and store it in a dry, airtight container. Because the blend includes salt, label the jar clearly and still season each pot of sauce gradually.