Disclaimer: After making this sauce, you may never go back to canned spaghetti sauce again.
I warned you, so proceed with caution.
Growing up, my family ate spaghetti at least twice a week. My mom will argue and say it wasn’t that often, but really- it was. By the time I left home for college I had had it with spaghetti and vowed to never make it more than once a month. Fast forward to marriage, first year of teaching, football busyness, and I am now a once a week spaghetti maker.
I’m a big fan of this easy and quick meal for those two reasons- it is easy and quick (oh, and did I mention cheap!)
This sauce is incredible and very easy. When I make it, I usually can portion it into 4 servings. I usually keep one serving in the refrigerator and eat it pretty quickly after making it. The other 3 servings I put in the freezer and bring out when I know it is going to be a quick and easy dinner night.
This recipe may make you a twice a week spaghetti eater. I have also used it on baked penne and chicken parmesan. I also have found myself dipping a piece of bread into it after I run it through the blender. I just can’t wait for pasta to cook!
Tomato Basil Sauce
1/4 cup olive oil
4 garlic cloves, minced
8 cups canned tomatoes, diced
1/2 cup tomato paste
10-12 basil leaves
1 teaspoon salt
pepper, salt to taste
In a medium sauce pan, warm the olive oil.
Saute the garlic in the oil until light brown, about 3 minutes.
Stir in the diced tomatoes, tomato paste, basil, and salt. Bring to a simmer and let cook until the tomatoes begin to break down, about 15 minutes, stirring occasionally.
After it simmers, take it off the heat until it cools slightly.
Using a blender or a food processor, puree sauce until it is smooth.
*Sauce will last about 4 days in the refrigerator and about 2 months in the freezer. When rewarming, add about 1 tbsp of olive oil. I usually just dump the entire frozen chunk into a sauce pan and turn on the heat until it is warm and ready to eat.
(oh, and please look at my cute puppy. she loves to be in the kitchen when I am there)