- 2 – 28oz cans crushed tomatoes
- 1 medium shallot, sliced
- 2 tablespoons crushed garlic
- Olive oil
- 1/4 cup fresh basil
- 1/8 cup fresh or dried oregano
- 1/4 cup fresh or dried parsley
- 1 onion, peeled
- Red pepper flakes to taste
- 1 tablespoon sugar
Since Im Italian, one of my favorite things is pasta. I try to limit my intake because Im sure all of those carbs arent the best for anyone. Still, I enjoy making homemade sauce and
In a medium saucepan, coat the bottom of the pan with olive oil. Add in the sliced shallot and garlic and saute until translucent. Empty the 2 cans of crushed tomatoes into the pan along with the basil, oregano, parsley and red pepper flakes. Stir and then add the sugar and mix well. The sugar is only there to break up the acidity of the tomatoes. Float the peeled onion in the sauce for flavor and let simmer for 30-45 minutes uncovered. This is important because you want the water to cook out.
Remove the onion. I like to use my handy KitchenAid immersion blender for this step…Insert the blender into the pot and blend until pureed.
Continue to simmer for an additional 30 minutes uncovered.
I added Italian sausage into this batch. Use immediately or cover and freeze in airtight containers. I served my pasta with a fresh caprese salad and homemade garlic bread.