Is it spaghetti sauce, pasta sauce, marinara sauce, ragu or just tomato sauce? There are a lot of different brands of these sauces in the grocery stores and they seem to have different names. I am not adverse to buying a commercial sauce occasionally as it really is convenient. But, I always check out the ingredients label before I buy one.
I choose the ones that have just the good stuff, with regular, whole foods, no added sugar or preservatives, and they are not always the ones that are the most pricey. It isn’t that difficult or time intensive to make some from scratch though and there is great satisfaction with making it yourself and it will taste better…..I did a side-by-side taste with this recipe and my favorite jar from the grocery store.
I have two basil bushes, one of which is called Mammoth basil and it has huge leaves. I saw it at a farmers market in Olympia, Washington and it was so unusual that I had to have it.
The other basil bush is the regular variety but they are both very vigorous and have produced more than I am able to keep up with so I am using up a nice portion by making up a large batch of tomato, basil, garlic sauce for the freezer.
This recipe will make two quarts of thick, flavorful, delicious sauce that can be used for topping chicken or fish, meatballs and spaghetti, soups, stews or just a pasta sauce for a meatless dinner.
Tomato, Basil, Garlic Sauce
- 3 tablespoons olive oil
- 2 medium onions, chopped
- 8-10 garlic cloves, minced
- 2 cans, 28 ounces each, crushed tomatoes
- 1 six-ounce can tomato paste
- 2 cups red wine
- 1 cup water
- 2 tablespoon fresh thyme leaves
- 3 tablespoons chopped fresh oregano
- 1 cup rough chopped, fresh basil leaves
- 2 bay leaves
- 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- In a large saucepan, heat the olive oil and cook the onions over medium heat, stirring frequently, for 7-8 minutes. When the onions are soft and transparent but not brown, add the garlic and cook for another 1-2 minutes, stirring constantly. Stir in the tomatoes and their liquid, the tomato paste, the red wine, water, thyme, oregano, basil, bay leaves, salt and pepper. Bring the sauce to a boil, turn the heat to low and simmer for one hour.
- Remove from heat and allow the sauce to cool. Transfer to pint containers, label and freeze. Use as needed. Makes 4 pints sauce.
This sauce will thicken as it simmers and if you like it less thick add a little more water.
Serving Size1/3 cup
Amount Per ServingCalories 61 Total Fat 1.7g Sodium 8mg Carbohydrates 7g Protein 1.5g