McCormick Thick and Zesty Spaghetti Sauce Mix Copycat Recipe: Homemade Blend With Bold Italian Flavor

Skip the packet and make this homemade blend that captures all the bold Italian flavor of the original. No preservatives, just pure seasoning power.

This copycat version delivers the same thick, zesty profile you expect, but with the satisfaction of knowing exactly what’s in your sauce. Simple ingredients, restaurant-quality results.

Ingredients for Mccormick Thick and Zesty Spaghetti Sauce Mix Copycat

Ten pantry staples recreate that signature thick, zesty Italian flavor without the packet.

The tomato paste is the foundation—San Marzano double-concentrated if you can find it (the redder the can, the better the paste). Diamond Crystal kosher salt dissolves faster than table salt, which matters in a dry mix. For the herbs, Penzeys has excellent dried oregano and basil, but your grocery store’s bulk section works too. Just make sure they’re not dusty old containers from the back of the cabinet.

No cornstarch? Arrowroot powder at the same amount works just as well. Swap sugar for coconut sugar or maple sugar if you’re avoiding refined. Fresh herbs won’t work here—dried is mandatory for that concentrated punch. The dried minced onion can be replaced with onion powder at half the amount, but texture will be slightly finer.

Mix it up and store in an airtight container—keeps for 6-12 months in a cool, dark place. One packet equals about 3 tbsp of this blend. Makes enough for 6-8 sauces depending on how much you use per batch.

Step-by-Step Instructions for Homemade Spaghetti Sauce Mix

Here’s how I recreate that signature thickness and bold flavor you love in this copycat version.

Step 1: Combine the Dry Seasonings Thoroughly

In a medium bowl, whisk together the 2 tbsp Dried Minced Onion, 2 tbsp Granulated Sugar, 2 tsp Diamond Crystal Kosher Salt, 2 tsp Dried Oregano, and 2 tsp Dried Basil. I always use a fine-mesh whisk here to break up any clumps in the dried herbs.

Add the 1 tsp Garlic Powder, 0.5 tsp Ground Black Pepper, and 1 tbsp Dried Parsley Flakes. The parsley adds that characteristic bright green fleck you see in the store-bought version. Whisk for another 30 seconds until everything is evenly distributed and no streaks of individual spices remain visible.

Step 2: Incorporate the Thickening Agent

Sprinkle the 2 tsp Cornstarch over the dry mixture. This is what gives the sauce its signature thickness—don’t be tempted to skip it. I like to sift it in if I’m being extra meticulous, but a fine sprinkle works just as well.

Whisk vigorously for 1 full minute to ensure the cornstarch is completely incorporated. You should end up with a uniformly colored powder with no white specks. This prevents lumps when you add the liquid later. The mixture will look slightly paler than before the cornstarch was added.

Step 3: Add Tomato Paste for the Perfect Base

Measure out the 6 oz Tomato Paste—I use the double-concentrated kind for deeper flavor. Add it to the bowl with the dry mixture. The paste should be thick and deep red, not watery.

Using a silicone spatula, fold the tomato paste into the dry ingredients. This takes some elbow grease—the mixture will be stiff at first. Keep folding and pressing until you achieve a uniform, thick paste with no dry spots. The color should transform into a rich, brick-red hue. This is your complete mix, ready to be transformed into sauce.

Step 4: Store or Use Immediately

For immediate use, add this mix to 15 oz of tomato sauce and 2 cups of water in a saucepan. Simmer for 15-20 minutes until it reaches your desired thickness, stirring occasionally. Watch for the sauce to turn from bright red to a deeper, more complex color.

To store, transfer the mix to an airtight container. It will keep at room temperature for up to 6 months. The mixture will settle slightly over time, so give it a good stir before using. Each batch makes enough for 4 generous servings of sauce.

Make-Ahead Tips for This mccormick thick and zesty spaghetti sauce mix copycat

Prep the Dry Mix

I always make a double batch of the dry seasonings first. Combine 4 tbsp Dried Minced Onion, 4 tbsp Granulated Sugar, and all other dry ingredients in a large bowl. This way, you’ll have extra on hand for those busy weeknights. 💡

Store Dry Mix Properly

Transfer the pre-mixed dry ingredients to an airtight container—I love using mason jars for this. Keep it in a cool, dark pantry where it’ll stay fresh for up to 6 months. Just stir before using, as the spices may settle.

Pre-Measure Tomato Paste

Portion the 6 oz Tomato Paste into 2 oz increments and freeze in ice cube trays. Once solid, transfer to a freezer bag. This way, you can grab just what you need without opening a whole can each time. Thaw overnight in the fridge before mixing.

Make Sauce Bases Ahead

Prepare the full sauce mix (dry ingredients + tomato paste) and store in the fridge for up to 5 days in a sealed container. When ready to use, just add 15 oz tomato sauce and 2 cups water, then simmer. The flavors meld beautifully over time.

Freeze Complete Sauce

Cook your sauce as directed, let it cool completely, then freeze in 1-cup portions in freezer-safe bags. It keeps for 3 months. To reheat, thaw in the fridge overnight, then warm on the stove with a splash of water.

Label Everything Clearly

Trust me, you’ll forget what’s in each container. Use masking tape and a marker to label with the date and contents. I learned this the hard way after mistaking my sauce mix for chili seasoning once! 🔥

Frequently Asked Questions