Tuesday, July 28, 2009
Homemade Pasta Sauce
Pretty easy and definitely worth it... And any opportunity to use some of the leaves off of my beautiful basil plant is something I look forward to! I have experimented making my own sauce and I really like this one that I found and adapted. Its delicious-- and one of the only ones I have found that doesn't include tomato paste (which I do not like in my sauce!)!
In a large saucepan, slowly cook six cloves of thinly sliced garlic in a couple tablespoons of olive oil for five minutes over low heat. Add a couple fresh basil leaves and stir for a minute. Add two 28-ounce cans of whole, peeled tomatoes along with their juice and two more whole basil leaves. Bring the sauce to a boil, turn down the heat, season with salt and let it bubble away on low heat for 45 minutes. If the chunks are too big for you-- mash them up, chop them up, or stick it in a blender, but I love me a few steamy tomato chunks.
Cool and refrigerate.
(and to turn it into a yummy vodka sauce I want to stir in some cream cheese-- yuuuum)
This sauce is simple and pure, just the way it should be.
Yields: A LOT ;-)