Tomato Sauce

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).

Tomato Sauce

Ingredients

  • 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
  • dried bay leaves
  • Pinch Red Pepper Flakes
  • Pinch Salt and Pepper

Cooking Directions

  1. Saute the oil, onion, garlic until browned
  2. Add all other ingredients
  3. Simmer at least 1 hour
  4. Add meat and cheese if desired

 

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