15 Minute Tomato Sauce Recipe
For years we ate pasta at least twice a week, but then it was time to shed some pounds so pasta was one of the items that I said goodbye to, not completely goodbye but down to once a month.
It took me sometime to realize that what I truly wanted when I wanted pasta was not the pasta which is delicious when properly cooked, but the tomato sauce that I liberally poured over that pasta.
The video shows you how to make a traditional sauce and I will give you a recipe for a sauce that is ready to eat within 15 minutes. We are more likely to pour our tomato sauce over finely sliced and steamed cabbage, green beans or brussel sprouts than pastas these days.
I do not enjoy most store bought sauces. They are simply too sweet but there are evenings when I have only a short time to make dinner, which is why I use this sauce and often make extra for an even quicker meal.
I have the canned paste and crushed tomatoes on hand at all times, buy them when they are on sale so you can always make yourself a sauce.
1 sauce pot
15 Minute Tomato sauce:
1 can 156 ml tomato paste
1 can 796 ml crushed tomatoes
1 stalk celery sliced
2 by leaves
2 gloves garlic sliced
1 tsp olive oil
Sea salt and black pepper to taste
Hot chilies (optional)
8 white button mushrooms, finely sliced
1 medium cooking onion sliced
Add olive oil to pot set on high
Add onions, garlic, bay leaves and some chilies
Cook 2 minutes
Add celery and mushrooms
Cook 2 minutes
Add crushed tomatoes, stir
Heat and serve.
You can start the water to boil for your pasta once you have added the onions.
A traditional tomato sauce
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