It is very rare for Erik and I to buy pre-made pasta sauce. Mostly because there are so many additives and Erik doesn't like chunky sauce so we were pureeing every sauce anyway. It just got easier to make our own.
And it is seriously SO easy.
2 28-oz cans of crushed tomatoes
~2 tablespoons semi-dried basil (or 1 fresh stalk)
I let that simmer for 20-30 minutes on the stove and then add whatever I feel like. Things like:
- A splash of balsamic vinegar and/or olive oil
- A tablespoon of minced garlic
- A few shakes of dried Italian herbs
- Some cream and Parmesan cheese
- A bag of frozen peas
- A couple of shredded carrots
Then I'll let it simmer for 10 minutes more and voila. Magic. Delicious. For Erik I will use the handblender and puree it so it isn't chunky, but that step isn't necessary.
I always have cans of crushed tomatoes in my pantry and I usually have a gallon sized Ziplock in my freezer of this marinara sauce. It is great for pizza, pasta, stuffed zucchini, you name it.
And it is seriously SO easy.
2 28-oz cans of crushed tomatoes
~2 tablespoons semi-dried basil (or 1 fresh stalk)
I let that simmer for 20-30 minutes on the stove and then add whatever I feel like. Things like:
- A splash of balsamic vinegar and/or olive oil
- A tablespoon of minced garlic
- A few shakes of dried Italian herbs
- Some cream and Parmesan cheese
- A bag of frozen peas
- A couple of shredded carrots
Then I'll let it simmer for 10 minutes more and voila. Magic. Delicious. For Erik I will use the handblender and puree it so it isn't chunky, but that step isn't necessary.
I always have cans of crushed tomatoes in my pantry and I usually have a gallon sized Ziplock in my freezer of this marinara sauce. It is great for pizza, pasta, stuffed zucchini, you name it.
Comments
Post a Comment