I've had a hankering for pasta all week. I had a bunch of basil left over from something I made earlier this week and a couple cans of tomatoes in the pantry so I decided to try some homemade tomato basil sauce. A quick search led me to this recipe on allrecipes.com. I substituted the fresh tomatoes for one can of crushed and one can of whole tomatoes, and I used almost a full cup of fresh basil. The result was pretty tasty, without the sugar found in many jarred sauces. I may tinker with the seasonings a bit more in the future, but I think this recipe is a keeper!
Here's what I used:
1 15oz can crushed tomatoes
1 15 oz can whole tomatoes
1 cup fresh chopped basil
3 cloves garlic, chopped
1 medium onion, chopped
salt and pepper to taste
thin spaghetti pasta
1. Chop the whole tomatoes (I like big chunky pieces). You could skip that step altogether, I suppose, and just buy a can of diced tomatoes instead. Put both cans of tomatoes into a medium saucepan with the basil. Heat on medium low heat.
|I LOVE the smell of fresh basil!|
3. Add the onion mixture to the tomatoes. Season with salt and pepper. Simmer on low heat for 2 hours until sauce thickens.
* I may have added a splash (or two) of red wine at this point too. But nobody was home to see me so you can't prove it!
|Kinda looks like salsa|
|Look at all that chunky goodness!|