Classic Tomato Sauce
Making your own sauce is not as difficult and intimidating as it may seem. Yes, buying a jar or can of spaghetti sauce is more convenient, but the taste doesn't even compare to homemade. Plus, store-bought is often overloaded with sodium and preservatives. Classic Tomato Sauce doesn't take much time at all to put together, and once you taste it, you'll feel like a true gourmet Italian chef.
Course Main Course, Side Dish
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced minced
- 1 29-ounce can tomato purée
- 1 6-ounce can tomato paste
- 1/2 cup water
- 1 bay leaf
- 1 teaspoon basil
- 1 teaspoon parsley
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Heat olive oil in a large skillet, and add onion. Cook until soft and translucent. Stir in garlic, and 30 seconds, stirring constantly so garlic doesn't burn.
Add remaining ingredients, and cook, uncovered, over low heat for 30 minutes. Discard bay leaf before serving.
Yield: 8 servings (serving size: about 1/2 cup)
- Substitute a can of crushed tomatoes for the purée.
- Add diced green peppers, sliced mushrooms, and/or sliced olives.
- Serve with Lentil-Spinach Meatballs and brown rice, lentils, spaghetti squash, or whole grain pasta.
- When tomatoes are in season, substitute tomato purée with fresh, ripe tomatoes, and mix in food processor until smooth.