My Mom’s Homemade Pasta Sauce
My mom’s pasta sauce is perfect for a quick weeknight dinner. Make a big batch, freeze it in individual or larger portions, and thaw on the stove in the same amount of time it takes your water to boil and pasta to cook.
Equipment
- Immersion Blender
- Large Pot
Ingredients
- 4 large onions quartered
- 6 garlic cloves peeled
- 4 tbsp extra-virgin olive oil
- 4 (28 oz) cans diced tomatoes
- 1 ½ tsp fine sea salt or to taste
- 4 tsp dried basil
- 4 tsp dried oregano
- 1 tsp red pepper flakes
- ½ tsp black pepper freshly ground
Directions
- Chop your onions and get your garlic ready while you preheat your pot over medium heat. Once the pot is hot, add the oil, allowing it to get hot before adding the onions and garlic, cooking for 5 minutes until soft and translucent.
- Add the canned tomatoes and all the remaining ingredients. Stir to combine, then bring to a simmer before reducing the heat and simmering partially covered for 2 hours. The sauce will thicken and reduce.
- Using the immersion blender, puree your sauce until all the large onion chunks and tomatoes are broken down.
- Simmer for another hour until the sauce turns back to a deep red colour and reduces.
- Use it in any recipe that calls for marinara or enjoy as is over freshly cooked pasta. About a 1/2 cup of sauce is enough for 3 oz of dry pasta.
Notes
No Blender: If you don’t own an immersion blender, food mill, or any blender; finely chop the onion, mince the garlic, and use cans of pureed tomatoes.
Nutrition Per Serving: Calories 69 kcal | Carbohydrates 10.9 g | Protein 1.8 g | Fat 2.6 g | Sodium 422.6 mg | Potassium 50.6 mg | Fiber 0.5 g | Vitamin A 120.3 μg | Vitamin C 17.4 mg | Calcium: 66.8 mg | Iron: 2.7 mg