Homemade Tomato Sauce
Free yourself from the unnecessary sugars and additives in bottled spaghetti sauce. Fresh, homemade, tomato sauce is easier than you think!
- 1 can diced or whole tomatoes (28 oz)
- 1 tbs olive oil
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 1 1/2 tbs fresh parsley, chopped Stick to fresh or frozen parsley, don't use dried for this recipe
- 1 tsp salt
- pinch black pepper
- 1/4 tsp red pepper flakes
- 1 handful pasta (macaroni, rigatoni or penne are good)
Add the canned tomatoes to a blender or food processor. Puree until smoother but still slightly chunky (usually a few seconds).
Heat a deep pot to medium heat. Add olive oil and onions to the pot. Cook the onions 3-5 minutes until transcluscent. Stir a couple times with spatula while they cook to make sure they're not sticking. When the onions are cooked, add in the garlic, stir and cook for an additional 30 seconds to 1 minute.
Quickly add the pureed tomatoes to the pot and stir, so that the onions and garlic is evenly mixed in. Add parsley, red pepper flakes, salt, black pepper and stir.
Add the pasta to the sauce. Reduce the heat to low, cover with a lid and let simmer for at least 25 minutes. Note: You can simmer on low for 1-2 hours for a deeper flavor (the chunks will break down though).
To serve: Remove pasta, pour it over whatever you like. Enjoy!