In the grand finale of my pasta series I thought I’d make this one short and sweet.
It’s been raining here all day – the kind of day you want to lay in bed and read a good book or geek out on some sort of movie trilogy. However, my Sister-In-Law / Kitchen partner in crime was arriving to make lasagna… from scratch – noodles, sauce, the whole 9 yards. It was a fantastic morning and I did get some cozy time in bed reading this afternoon. Win/Win!
This tomato sauce recipe is very versatile, I usually make a batch and have spaghetti, pizza, lasagna, Sheppard’s pie, chili, and chicken parmesan with it.
Feel free to get creative – if you like spicy add more red pepper flakes. If you want more Italian flavor add more oregano and basil. Make this your own, pass it down – keep the memory of homemade tomato sauce alive! (okay that was a bit dramatic)
Some quick tips for cooking tomato sauce:
Quick Tip #1
If you burn the onions and Garlic just add some red wine and let it simmer
Quick Tip #2
It can be frozen, just fill up a Tupperware container 3/4 of the way as it will expand in the freezer.
Quick Tip #3
You can buy San Marzano Whole Tomatoes at Costco – if you can’t buy the big can buy the 8 pack, 4 small cans will work but you should add a cheap can of tomatoes (it’s not mandatory, just a suggestion).
- 1 teaspoon Oil
- 1 Onion
- 3-4 Garlic Cloves
- 1 Can Tomato Paste
- 1 Large Can San Marzano Whole Tomatoes
- 3 tablespoons Parsley (dried)
- 1 teaspoon Oregano
- 1 teaspoon Basil
- 4 dried bay leaves
- Pinch Red Pepper Flakes
- Pinch Salt and Pepper
- Saute the oil, onion, garlic until browned
- Add all other ingredients
- Simmer at least 1 hour
- Add meat and cheese if desired