Tired of boring pasta nights with the same old sauce? This Newman Own’s Copycat Sockarooni Sauce Recipe fixes that with its big taste from tomatoes, peppers, and mushrooms. I’ll show you how to make it at home, step by step, so you can have a jar of this zesty goodness ready anytime.

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How To Make Sockarooni Sauce Recipe

Sockarooni sauce is a chunky mix that wakes up your taste buds. It uses fresh stuff like tomatoes and bell peppers, plus some spices to make it special. You cook it slow to let all the flavors blend and come together to make a rich and satisfying sauce.

Also Check: OMAKASE SAUCE RECIPE

Ingredients

Here’s what you need to start:

6 cups chopped fresh tomatoes (about 2 pounds or 900 grams)
1 cup diced green bell pepper (about 1 medium pepper, 150 grams)
1 cup diced red bell pepper (about 1 medium pepper, 150 grams)
1 cup sliced mushrooms (fresh, about 100 grams)
½ cup chopped onion (1 small onion, around 75 grams)
3 tablespoons olive oil (about 45 grams)
2 tablespoons tomato paste (around 30 grams)
3 cloves garlic, minced (about 1 tablespoon or 10 grams)
1 teaspoon dried basil (about 2 grams)
1 teaspoon dried oregano (about 2 grams)
½ teaspoon black pepper (a few cracks, about 1 gram)
1 teaspoon salt (adjust to taste, about 5 grams)
1 tablespoon sugar (about 12 grams, to balance acid)
¼ cup water (about 60 grams, if it gets too thick)

Instructions

Follow these steps to make your sauce:

Tips For Perfect Sockarooni Sauce

This sauce turns out best with a few tricks. Use fresh tomatoes, not canned, for a brighter taste. Cook on low heat so the flavors grow strong without burning.

Stir often to keep it smooth and even. If you like it chunkier, don’t mash the veggies too much. For a deeper taste, let it sit in the fridge overnight after cooking. A wide pot works better than a tall one; it cooks faster.

Servings and Pairings

This Sockarooni Sauce recipe makes 4 cups of Sockarooni Sauce, good for 8 plates of pasta. You can use it in many dishes, and it matches well with other foods. Here are some ways to try it.

Pasta Dishes

Put it on spaghetti for a big meal. The sauce sticks to the noodles and gives good taste. Sprinkle some grated cheese on top if you want. Try it with penne too; it holds the sauce in its tubes and fills you up.

Pizza

Spread it on pizza dough for a strong base. Add cheese and bake it hot; the sauce makes it thick and tasty. It’s good with pepperoni or just plain cheese on top. The mushrooms in the sauce match the crust well.

Dips

Use it as a dip for breadsticks. Warm the sauce and dunk the sticks in; it’s a fun snack. Try it with mozzarella sticks too; the sauce sticks to the cheese and tastes great. It’s good for a quick bite or party food.

Sloppy Joes

Mix it with ground beef for sloppy joes. Cook the beef, stir in a cup of sauce, and put it on a bun. It makes a fast meal with a big taste. Add a pickle on the side if you like something sharp.

Storing

Keep leftover sauce fresh with these steps. Put it in a sealed jar or container in the fridge for up to 5 days. For longer, freeze it in small batches; it stays good for 2 months. Reheat it on the stove over low heat, stirring until warm.

Ingredient Swaps/Substitutes

Sometimes you don’t have all the stuff for Sockarooni Sauce Recipe, but it can still taste good. I tried some changes that work and keep the sauce full. Here are things you can use if you miss something or want different.

For the Fresh Tomatoes

Fresh tomatoes make the sauce bright, but you might not have them. Use a 28-ounce can of diced tomatoes with juice instead. Take out some liquid if it’s too wet, so the sauce stays thick. Crushed tomatoes from a can work too; they mix easy and you don’t need to chop.

For the Bell Peppers

Bell peppers give color and soft bite, but you don’t need them. Chopped zucchini gets soft and works good; use one cup. Celery is okay too; cut it small for a fresh taste. If you have jarred roasted red peppers, cut them up for a smoky taste.

For the Mushrooms

Mushrooms make it earthy, but you can leave them out. Chopped carrots add a little sweet; cook them soft, about 7 minutes. Eggplant is good too; cut it small and cook with the veggies. Frozen spinach, thawed and squeezed, can go in for a new feel.

For the Olive Oil

Olive oil starts it nice, but any oil is fine. Canola oil doesn’t change the taste; use 3 tablespoons like the recipe. Vegetable oil works the same way. Butter is okay too, but it makes it richer.

For the Sugar

Sugar helps the tomatoes, but you can change it. Skip it if you want a sharp sauce; the veggies are still good. One teaspoon of honey mixes in easy and fixes the acid. A little maple syrup, just a bit, does it too with a warm taste.

Done and Dished

Your Sockarooni Sauce Recipe is ready to jazz up any meal. It’s got that hearty mix of tomatoes, peppers, and mushrooms, all cooked slow for a big taste. Make a batch and keep it handy; you’ll want it again soon. I dare you to try it on fries—trust me, it’s a game-changer.