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.