Easy (and Healthy) Tomato Sauce
My Aunt Janet makes the best tomato sauce on the planet. She had to learn because she married an Italian (pretty much a requirement for her to be accepted into the new fam). But she perfected it, and it's something I always look forward to eating when I go back to New Mexico for a visit. Since I'm in New York and can't just pop over and raid the stash that she keeps in her freezer, I made my own today!
And I gotta say, I think my Aunt Janet would be proud. But I also get why she makes big batches now... it's pretty much impossible not to destroy your kitchen in the process. So just a fair warning. But the smell alone is worth it, and the flavor is amazing. I actually don't think I'll ever buy jarred sauce again. It's not hard (just messy), and there's something extra to the flavor when made from scratch.
5 minute prep | 60 minute cook time
- 1 28 oz can of tomatoes (*I recommend diced)
- 1/2 can of 6 oz tomato paste
- 1 tbsp of olive oil
- 2 garlic cloves, diced
- 1/2 white onion, diced
- 2 tbsp red wine (*optional, but adds a delish flavor)
- 1 tsp salt
- 1/2 tsp pepper
- Heat olive oil in pot.
- Add diced garlic, cook for 1 min, then add diced onion.
- Cook for 3-5 minutes, or until onions are soft.
- *Dice tomatoes in food processor if needed. For some reason I bought whole tomatoes... which meant I had to first chop everything in a food processor. It's not hard, but they sell already diced cans, and you can eliminate this step and avoid more clean-up.
- Add diced tomatoes to pot and stir.
- Add salt, pepper, and wine.
- Reduce heat and simmer for 50 minutes, stirring occasionally.
- Add to your favorite pasta and enjoy!
- Store leftovers in a glass jar in the fridge.