Eat till it hurts

Two Easy Ways To Make Pasta Sauce

Crushed Tomato Sauce

  • 1 28oz can of crushed tomatoes
  • 1 clove of garlic, minced
  • Salt & pepper to taste
  • 1 tbsp Italian seasonings
  • Garlic salt
  • 1 tsp olive oil

* You can also use diced tomatoes or just regular canned tomato sauce if you do not like crushed tomatoes.

** The beauty with tomato sauce is you can create your own! So the spice options are endless, add crushed peppers for a touch of spicy, roasted veggies, and meat for a meaty sauce.

Directions

  1. Sauté your garlic for 2 minutes with a touch of oil. Add in the remainder of the ingredients and cook on low.
  2. Use a wooden spoon to stir the sauce (if you have one to reduce the acidity.

Veggie Option

  1. Dice up some onions, peppers and mushrooms and sauté in 1 T olive oil until soft. Add in the crushed tomatoes and spices for a veggie sauce option.

Meaty Sauce

  1. Add your favorite meat whether it’s ground beef or sausage and cook it up then follow with your sauce and spices for an easy meat sauce.

Freezer Tomato Sauce

Freezer tomatoes are my favorite to use for pasta sauce! I use vine tomatoes or Roma’s that I literally just wash and throw in a ziploc freezer bag (12-16 tomatoes) freeze, and then when I’m ready to use it, I take a bag out, let them thaw and start me sauce!

  • 1 pound frozen tomatoes, thawed
  • 1 tsp balsamic vinegar
  • 2 cloves of garlic, mined
  • 1/2 onion, diced
    Salt & pepper
    1 tbsp Italian seasonings
    Mill (to run the tomato pulp through)
    1 tsp garlic salt

Directions

  1. You may notice when your tomatoes are thawed that the bag they are in is watery. Dump that water out and place the tomatoes in your pan. Begin removing the skin which should peel off easily. It’s ok if you do not get all the skin off, it will come off in the mill.
    Let the tomatoes simmer with the spices, balsamic and garlic until the tomatoes break down.

    Once they are cooked down scoop them out a cup at a time into your mills and run the pulp through. Discard the skin and seeds as needed to not clog the mill. Scrape the bottom of the mill as this is your “paste” to thicken the sauce.
    Once all the tomatoes are run through the mill, let simmer 5 more minutes and then serve with your favorite pasta.

* you can also add roasted veggies to this at the end or cooked ground beef or sausage like the other sauce recipe.

** both variations of sauces are freezer friendly as well!

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