I’m about to share a staple that should be in your kitchen at all times! I’ve made the original recipe mine so I can’t even remember where I even found it or anything.
I make a big batch of this sauce and I use it with a ton of things it’s so versatile. Spaghetti sauce, pizza sauce, lasagna sauce, insert any Italian dish here.
I also change up the spices I use from time to time to give it a change in taste so it’s really easy to spice it to your liking. It’s not only easy to make but you will see its cheaper than jarred sauce in the store. I also will make hamburger meat and mix in the sauce so when I’m ready to make spaghetti I just need to make noodles and heat up sauce. Enjoy!
’til next time,
Crys
Ingredients:
1 14.5 oz can of diced tomatoes
1 6 oz can tomato paste
1/3 cup of diced onion
1 tablespoon olive oil
1/2 cup white wine (anything cheap works and can be reused for batch after batch just re-cork)
3-4 garlic cloves
Handful of fresh parsley (you can also use dried Italian seasonings)
Salt to taste
1/4 tsp cayenne
Place tomatoes, tomato paste, whole garlic cloves, spices and parsley in food processor (if you have a small processor do in batches overfilling will cause a disastrous mess) and pulse until you get the consistency that you like (some like chunky and some like thin sauce). Heat oil in pot and place onions and and sautée 3-4 minutes then place the sauce mix in pot (be careful because it will splatter if pan is hot so have a splatter shield of some kind handy. Add 1/2 cup white wine reduce heat to med-low and simmer uncovered for 45 minutes. Once you’re done let it cool completely an place in mason jars and either freeze or put in fridge.
testing n tasting 