flavors? We’re crazy about this sauce recipe because it’s not only delicious, but it cooks up super fast. Don’t get us wrong, slow-cooked sauces that simmer all afternoon are perfect on the weekends, but when time allows, we can also whip up a batch of this during the week and it tastes better than any jar we’d grab at the supermarket.
We like to add some sugar to our sauce; it’s easy for the acidity of the tomatoes to overwhelm everything else, but that’s why we add a little bit of sugar to balance things out. We like to serve this sauce on top of spaghetti but we also love it for dipping – a few slices of warm garlic bread should do the trick! And we usually make a double batch so we can freeze some homemade pasta sauce to use down the road. We know how easy it is to grab a jar of sauce from the store, but give this recipe a try. You’ll be surprised at how easy it is to make a homemade pasta sauce.
Yield(s): Serves 6
30 minutes
Ingredients
Ingredients
1 (28 ounce) can crushed tomatoes
1/2 medium white onion, diced
2 medium carrots, peeled and finely diced
4 medium garlic cloves, crushed
1 tablespoon sugar
3 tablespoons extra virgin olive oil
2 tablespoons fresh basil, finely chopped
1/4 cup Italian parsley, finely chopped
1 teaspoon kosher salt
1 teaspoon black pepper
Preparation
Heat olive oil in a medium sauce pot over medium-high heat. Add carrots, onions, salt and pepper, and sauté until onions are translucent and carrots are softened.
Add garlic and cook until garlic is lightly browned, about 2 minutes.
Turn heat up to high and pour crushed tomatoes into pan. Stir in basil. Bring to a simmer, stirring often. Stir in sugar and reduce heat to simmer, 5-7 minutes or until thickened.
Stir in parsley and continue to simmer for 5 minutes. Remove from heat to taste, and adjust salt as needed.