Tuesday, April 26, 2011

Making the Sauce

This sauce rocks. If I don't say so myself. We eat a lot of pasta and Italian dishes that calls for red sauce in our house. I was on the hunt for a very economical, healthy and easy way to keep red sauce on hand. This sauce is it. It costs a fraction of what a jar of red sauce costs at the market and yields twice as much as well as you know exactly what is in the sauce. You can add carrots, mushrooms, peppers, sausage, more garlic (less garlic), cheese. I have provided the bare bones directions here. Enjoy!

1 can (28oz) organic whole tomatoes
3-5 cloves of garlic
1/3 cup olive oil
1/2 gold onion
Balsamic Vinegar to taste
Fresh basil to taste

In a blender combine the can of tomatoes, 1/3 cup of olive oil, and 1-2 cloves of garlic, and 1/4 of the fresh basil. Mix it all together for no longer than 10 seconds. Set aside.

Chop onions up. In large skillet cook the onion in olive oil and a little bit of sea salt until the pieces are translucent and soft. Mince the rest of the garlic and add to the skillet. Throughly mix the garlic up with the onion. Cook together for no longer than a minute. Turn heat to simmer, add in the tomato mixture and the rest of the basil, chopped. Let simmer for 10 minutes. Taste sauce. Add the balsamic vinegar to taste. The purpose of the vinegar is to cut the acidity of the tomatoes down.

We had spaghetti with this sauce last night it is always a hit and I now have 2 cups left in my freezer waiting to be used in some other culinary delight soon!


  1. As G. Love would say: my baby's got sauce

    Can't wait to try this out here; thanks!!

  2. Can you make Mike's pepperoni sauce from Top Chef?