A simple and perfectly delicious tomato sauce, especially if you like your pasta sauces on the light side. I was in a hurry so I boiled some capellini…but, if you can get fresh, flavored pasta, such as basil, garlic, or lemon, you’re in for a real treat. I topped my plate with tons of basil. Not surprisingly, my kids opted for only Parmesan cheese. As with all my family’s favorite recipes…this comes from Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be. My #1 family cookbook.
Twenty-Minute Tomato Sauce
Makes about 2-1/2 cups
4 tablespoons olive oil
2 garlic cloves, minced
2 pounds (about 7) large, vine-ripened tomatoes, cut into a ½-inch dice (about 4 cups)
1 tablespoon Italian seasoning
1 tablespoon brown sugar
1 teaspoon salt
Freshly ground black pepper
2 tablespoons tomato paste or ½ cup tomato sauce, to taste
1/3 cup chopped fresh basil or your favorite fresh herbs
- In a large saucepan, combine 3 tablespoons of the olive oil and the garlic, and sauté over medium heat, stirring frequently, until the garlic turns a light brown color, about 1 to 2 minutes. Be careful not to burn the garlic because it will turn bitter.
- Add the tomatoes, Italian seasoning, brown sugar, salt, and pepper, and simmer, stirring occasionally, for 10 minutes.
- Stir in the tomato puree, and continue to simmer for 10 minutes. Stir in the basil and the remaining 1 tablespoon of olive oil, adjust the seasoning and serve. Refrigerate or freeze leftovers.
More about Homemade, Main Courses, Vegetarian
