Homemade Tomato Sauce
Italy is at the top of my list of places I want to visit. I can only imagine, the food… the wine… the beauty!
Come to think of it, Los Angeles has our very own Italy-inspired canals that I have yet to see as well.
But until the day comes that I am hiking one of the hillsides of Cinque Terre, I will just make this homemade tomato sauce and dream in my southern California kitchen – not a bad place to be either. 🙂
You can use the sauce for pizza, pasta, over eggs or seafood… whatever you like. This time, I paired it with zoodles, and it was delish! Homemade sauce is so flavorful—it tastes richer and more authentic than the bottled varieties (it’s also healthier).
| Servings |
|
- 2 28-oz. cans imported Italian San Marzano D.O.P. certified tomatoes
- 1.5 tbsp extra virgin olive oil
- 2 tsp oregano
- 2 tsp basil fresh chopped or dried
- 1 tbsp yellow onion chopped
- 2 tsp green bell pepper finely chopped
- 1/2 tsp garlic minced
- 2 tbsp brown sugar
- salt & pepper to taste
Ingredients
|
|
- In a saucepan over medium high heat, put in EVOO. When hot, add onion, green pepper & garlic and sweat a couple of minutes until the onions are translucent.
- Reduce heat to medium and add tomatoes. Add remaining ingredients and salt & pepper to taste. Let cook down for at least an hour (and up to four hours for full flavor).
Tomato sauce is great to have on hand because it’s an easy way to spruce up just about any savory food. While you’re letting the sauce cook down, you can make the rest of your meal or finish any other food prep you have for the week. Your house will smell like an Italian kitchen!
Bellissimo!
xo Kacie