I have a confession. I buy pasta sauce in a jar. Regularly.
Then I get a quiet Saturday around the house and remember how easy making pasta sauce can be. Then I taste the sauce I've simmered gently for an hour. Then I feel so sad at how much I've been missing out on. Then I eat more sauce and fall into an Italian stupor.
Seriously, though, this is a really easy sauce to make. It uses things you probably already have in the house and has a bright, tangy tomato flavor. Pair with some homemade meatballs (look for that recipe tomorrow) and your favorite pasta, and you too can enter your own stupor.
This makes a large recipe; I usually use half and freeze the other half for a quick dinner on a busy night.
Here's what you need to gather:
And your basil. I mentioned chiffonade cutting a while back, and I feel like I should be all technical and actually show you the "right" way. Then I'll probably go back to cutting my slacker way, but I'll feel better about sharing that little tidbit with you.
And that's it. Give it the occasional stir and let it bubble away. Enjoy!!
Homemade Pasta Sauce
1 can (28 ounces) crushed tomatoes
1 can (28 ounces) diced tomatoes
1 (6 ounce) can tomato paste
2 Tablespoons fresh parsley
1-2 Tablespoons fresh basil
2-3 cloves garlic
1 tsp. salt
1/4 tsp. pepper
1 Tbsp. olive oil
1 cup onion, diced
1 green pepper, diced
1/2 cup red wine
1-2 Tbsp. brown sugar
Saute green pepper and onion in olive oil. Add diced and crushed tomatoes; stir. Add tomato paste, parsley, garlic, basil, salt, pepper, basil, and wine. Mix well. Add wine.
Bring sauce to a boil; reduce heat to low and simmer.