Food has been getting pretty pricey lately, probably from ever-increasing price of fuel. And the pasta sauce I like (I HATE sauce with sugar in it) is about $6 a jar when its not on sale. So unless I want to start paying for it I had to do something. So I decided to make my own sauce. Most traditional sauces take hours to cook, but this one is very quick and easy and takes 20 minutes. I wouldn't call it 5-star restaurant quality, but I think it is better than most 3-star restaurants and costs $1.25, excluding pantry staples.Ingredients:
1 can (28-35oz) canned tomatoes (cut, crushed, diced, your preference)
2 TBS extra virgin olive oil
2 TBS extra virgin olive oil
1/2 to 1 onion, sliced thinly (use as much as you want)
1 clove garlic (use more if you prefer, but this will be pretty strong)
Basil (if the tomatoes don't have them in already, use fresh or dried)
Oregano (as much as you want)
Salt, pepper (to taste, some tomatoes are already are salted)
1. In a 2QT saucepan, heat oil and sautee onions until tranlucent (don't let them burn!)
2. Add garlic and sautee until lightly browned.
3. Add tomatoes (including all the juice in the can), and add spices.
4. Bring to a boil, and then simmer for about 20 minutes.
4. Bring to a boil, and then simmer for about 20 minutes.
It turned out really good! If you want to improve it further, you could use 1 can crushed, 1 can cut, and 1 whole onion and simmer for longer (until saucy texture).
To give fair credit, I got the basic recipe from the back of the tomato can but I adapted it quite a bit.
7 comments:
Hi Allie,
I am glad you made it from scratch.. I always make homemade sauce and yes the older versions do take abour two hours. but just as you did it does not take 2 hours to have a delicious marinara sauce. I do it in 20 minutes as well and it is delic... welcome to sauce making.
Gemma
http://www.invitationfrom-gnewvegan.blogspot.com/
Great recipe! I cook mine for 3 hours, it gets so sweet, nice site :)
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Thanks for sharing the wonderful recipe!
Nice.. I hate sugary sauces too. That said, I have really gotten fond of dripping a tiny bit of molasses into my tomato sauce (I do about the same basic recipe as you). The molasses adds a certain savory richness without sweetening it too much.
I know you're underage, but if you can get some good red wine, it does wonders for marinara sauce. It's fantastic as a "fixer" too: added too much garlic? wine. too much salt? wine. canned tomatoes don't taste as good as your usual brand? yeah, you got it, a little sangre de torro for me, a little for the sauce.
You can always try some nice balsamic vinegar as well. Sauteed mushrooms, onions, garlic with a dash of balsamic vinegar makes a wonderful base for marinara.
Cheers,
Anon.
OHHHHHH that was some kickass saquse and made the whole house smell like garlic. Cuz thats wt allie does best.
In my opinion everybody must go through it.
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