I think my family lives on tomato sauce! It’s delicious, easy to prepare and healthy. Tomatoes have one of the most powerful antioxidents called Lycopene which has shown a remarkable ability to fight diseases.
Making sauce shouldn’t be a project. If you have 30 minutes you can make sauce. This recipe is my quick and simple pasta sauce. Great for those quick weeknight meals. If you have a few hours on the weekend to slow cook your sauce, it’ll taste even better! It will save nicely in the frig for several days, or can be frozen for up to 3 months.
I love using this sauce recipe with sliced Italian sausages over a hearty pasta like Rigatoni or Penne. If you’re feeling adventurous, try a whole grain or brown rice pasta. You’ll be surprised how good they taste. If you have ground Italian sausage, that works as well. Just brown your sausage and throw it in the sauce as it’s simmering. Serve with warm crusty garlic bread and a fresh green salad with an Italian vinaigrette. Dinner is done!
Simple Pasta Sauce
Serves 4, but can easily be doubled
2 tblsp olive oil
1 onion diced
3 -4 cloves garlic, diced
1 28oz can crushed tomatoes or tomato sauce (I prefer Muir Glen)
½ cup dry red wine (optional)
1 tsp dried oregano (or ½ tsp fresh chopped oregano)
1 teaspoon tomato paste
Pinch of red pepper (optional)
Salt and pepper to taste
Heat a sauce pan on medium heat and sauté the onions. When the onions have become translucent, add the garlic and sauté just until fragrant. Do not brown the garlic as it will taste bitter. If using the red wine, stir into the veggies and reduce by half.
Add the crushed tomatoes, oregano, tomato paste and red pepper. Mix thoroughly. Bring to a boil and then turn down the heat to a simmer. Add about 1 teaspoon salt and 1 teaspoon pepper. Let the sauce simmer for about 5-10 minutes. Taste for seasoning. If you have a few hours to let the sauce simmer, just turn the heat to low, place a lid on the pot and simmer away. If the sauce is too thin, simmer without the lid for a few minutes.
A little tip: if your sauce tastes a little to “bright” or has too much acidity, try adding a pat of butter to your sauce to mellow out the acid.