The Easiest Pasta Sauce...Ever
Plus multiple flavor options!
Making homemade red sauce can sound like a daunting task that requires your entire Sunday. Not true! This is my basic go to sauce that I make on random weekdays. The key to keeping it so easy? San Marzano tomatoes! You'll find these from a few different brands, but they're easy to buy at the regular old grocery store. No high end Italian grocer needed.
However, don't be fooled by San Marzano "style" (usually less expensive) versus actual San Marzano Tomatoes. The reason this sauce works is because it uses these high quality, low acidity tomatoes so your sauce doesn't taste like sucking on a penny! They come in crushed, chopped, or whole peeled. Any will work fine, I usually just grab whichever are on sale. (If you get whole peeled tomatoes, just break them up with your spoon as you cook them.)
You may think that $4 is expensive for a can of tomatoes, but have you seen the price of pasta sauce lately? Plus, if you pick up a jar at your grocery store and turn it over, you'll see the list of ingredients is crazy-long and contains a ton of sugar and sodium. So, considering a $4 can of tomatoes is the majority of the cost of this recipe, it’s a bargain!
This sauce freezes perfectly, so double it for a family, or freeze half if you are a 2 person household like mine!
I love, love, love this sauce served with a combo od Zoodles (zuchini noodles) and a tiny bit of whole wheat spaghettie. This time I threw in some mushrooms
The Absolute Easiest Pasta Sauce...Ever!
(Serves 4)
Ingredients:
1-28 oz can San Marzano tomatoes* SEE NOTE!!!!
1 tbsp rough chopped garlic
3 tbsp (preferably good quality) olive oil
1 tsp Italian herb blend**,or 1 tbsp fresh herbs(basil, oregano, minced rosemary)
Black pepper, to taste
Salt, to taste (start with 1 tsp)
Optional "mix-ins"
1 tube La Quercia prosciutto spread
1/2 cup ricotta (stirred in at the very end)
Notes:
*Don't be fooled by San Marzano "Style" vs actual San Marzano Tomatoes. The reason this sauce works is because it uses these high quality, low acidity tomatoes so your sauce doesn't taste like sucking on a penny! If you get whole peeled tomatoes, just break them up with your spoon as you cook them. But you can use chopped, crushed, or whole. I usually just grab whichever are on sale.
** This isn't a strict rule. If you don't have an Italian blend, you can use whatever dried herbs you have one hand. Try 1/4 tsp oregano, 1/2 dried basil, 1/4 dried rosemary. Change up the amounts, play with it!
Method:
Into a sauce pan, add all your ingredients (except the optional mix-ins).
Bring to a boil, then reduce to a simmer. Cook for 20-30 mins, stirring occasionally.
If opting to use one of the mix-ins, wait until your sauce is finished and you've adjusted the salt and pepper to your liking. Then just before serving, stir in either.
Freezer Friendly: This sauce freezes perfectly, so double it for a family, or freeze half if you are a 2 person household like mine!
