Classic simple Tomato Sauce

 

A good pasta sauce doesn't have to be complicated, and should definitely be homemade. There are many ways you can prepare a nice pasta sauce, some lengthily and some quick. Regardless, a good plate of pasta is always enjoyed... After all, pasta is one of those meals everyone loves.. Whether made of eggs, Quinoa, vegetable or Gluten free, pasta has been offered in various forms to suit all kinds, as it's inevitably a great comfort food we all need in our lives.

I tend to prepare my sauce ahead of time and freeze them in glass mason jars. When my daughter was much younger, I had no time to come back from work, tend to my baby and cook a homemade dinner, thus a plate of pasta was most likely in my menu. Storing your sauce brings limitless dinner ideas that are quick and delicious.

Remove the glass jar in the morning to thaw, and either enjoy as is or add any protein you wish to enhance  your meal. Saute onions and Italian Sausage, minced meat, chicken, shrimps and the list goes on. 

Here is my take on a classic sauce with a few of my little ingredients!   

As tomatoes are not always in season and quite expensive I might add, to whip up a quick tomato sauce it's always best to use canned tomatoes due to the water content in fresh and obviously tomatoes not being in season...


Ingredients (for a serving of 3-4 people)
Total time approx 2 hours
If you want to can, double equally all ingredients)

1 Can Tomatoes (strained keeping the water)
3-4 Garlic cloves chopped finely
1 Onion chopped finely
1 tbsp EVOO
4-5 Cloves whole
1/2 tsp Onion powder
1 tsp Salt & Pepper
1/2 tsp Balsamic Vinegar
1 tbsp Red wine
4/5 Basil leaves
1 Bay leave

If you like it spicy, add Chili flakes or better yet, fresh chili peppers

In a nonstick pot preferably but not necessary, on high heat add EVOO, saute Onions and garlic without burning. Once onions start to be translucent, add the drained tomatoes and Cloves, Onion powder, Salt & Pepper. Stir all ingredients and once the tomatoes have evaporated, add the wine and balsamic vinegar. Mix well and add the tomato water. If you like it chunky, add less water, adding more throughout the cooking process if needed. Cover and let simmer on med-high heat for 10 minutes.

Add the Bay leaves and Basil, cover and lower the heat to med-low, let simmer for 30 minutes.If you haven't added all the water, you can adjust based on your liking, but make sure to add the leftover water you want at this point if not, the water will separate and not thicken. Lower heat to low and continue cooking covered with a slight opening to let the steam out, for another 30 minutes. Your sauce should have a nice, somewhat chunky texture with a little water. Grab a potato masher and gently mash the sauce. Cover and let stand with the heat off, semi covered approx 10 minutes. 

In the meantime you can boil your pasta. Once your pasta is done, somewhat al dente, strain and automatically toss the pasta in the sauce, add 1/2 tsp EVOO and grate Parmesan, let stand for a few minutes before serving. As your pasta is al dente, it will absorb the liquid of the sauce and merge all flavors. This technique gives your pasta that restaurant style pasta, or in my favorite part of the movie Eat Pray and Love, when Julia Roberts is eating her pasta in Italy... YUM!

Side that with a nice glass of wine and done!

Enjoy

sincerely
T @stuffedfaces