My Favorite Italian Tomato Pasta Sauce
My favorite sauce, and its also easy!
This is a recipe that I was taught long ago and adapted over time. I made this just tonight, and wanted to share it. One of the great things about this tomato sauce recipe is that it is super easy, fast, and economical to make. Here we go. I will start off with just the cut and dry simple version, then add comments later on.
Italian Tomato Sauce Ingredients
One larger can of tomato sauce (aproximately 29 ounces, or use a smaller can if you don't have the large one.)
One can of tomato paste ( 2 ounces, or small if you don't have the larger can.) Just make sure the paste is smaller than the sauce can.
One small palm full of dried crushed oregano
One small palm full of dried crushed basil
One Bay Leaf
Garlic in any form
Olive Oil - Extra Virgin - Just a dash
Salt, Pepper, Cayenne Peper, Crushed Red Pepper and dash of Sugar (all small amounts of these, to taste)
Italian Sausage or Ground Beef - browned
Directions: Put all into a pot, and add one tomato paste cans worth of water into the mix as well. Heat until starting to bubble, but you don't want to boil it or overcook it. Turn down heat, and let it simmer over low heat for a good while. Serve with your favorite boiled pasta, cooked to the package directions. Enjoy! (See more below)
Extra Notes to Make better or a little different
To me, this is a staple that we eat weekly at our house. This wasn't my idea, but my families. So that makes me happy! We make it with all different kinds of pasta, just use your favorite whether rotini, penne, or whatever.
Once when I got the biggest compliments, I used minced garlic, instead of powdered. That said, if you used fresh garlic, it may be even better.
Speaking of fresher ingredients, you can add cut up mushrooms, which I love to do. I like it without the sausage as well, but my family love the sausage and its extra protein and flavor as well. You can cut up some fresh tomato to put in, onion, peppers, or whatever sounds good. I just especially love the mushrooms.
The paste and sauce combination helps to make the consistency perfect to me. If you don't have that exact combination of a bigger can of sauce to a smaller can of paste and can of water, that is ok. Just use whatever you like or have on hand.
I like to use plenty of spices and herb. I use clean hands, and break up the little pieces a tiny bit more to release the flavor that is inside. Making sure the sauce gets hot enough is important for the flavors to extract out and meld and "do their thing."
I truly crave tomato sauce fairly often, and I think its because tomatoes have the ability to extract vitamins and minerals very well out of the soil they grow in. No wonder it makes me feel good to eat it!
I use a couple dashes of cayenne and crushed red pepper. It gives a great little "kick" to the sauce, and is also a feel good herb. It will even help if you aren't feeling that good. If you don't like hot stuff, you can use just hardly any, and it adds a lot of flavor without the spice.
On occasion, I forget to add the dash of sugar, or extra virgin olive oil. My husband who is a food snob can tell and we add it in and its all good again. I kid you not, there is something to this mixture of ingredients that is about perfect to me.
Serve with some warm garlic bread, and a salad if you have the fixings for that. The only thing that would make it better is some sherbet or spumoni ice cream! Enjoy~!
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