Simple & Quick Homemade Pasta Sauce
Last week I shared my favorite (and super easy) homemade pasta recipe. So naturally this week, I had to share my favorite homemade pasta sauce.
I love making my own sauce because you can control the ingredients, the seasoning, and the flavors. This sauce may not be your grandma’s recipe, but it can hold up closely because it’s easy, rich, savory, and will quickly become a staple in your household.
Sure, opening a jar of pasta, warming that stuff up, and slathering it over your pasta is just as good – and much easier. In reality, these days there so many amazing jarred sauces everywhere. But honestly, sometimes I love saying I made it from scratch. Aaahhh, satisfaction.
So how do you make this saucy goodness?
First things first, the base of this recipe starts with fresh vine-ripened tomatoes, then crushing them yourself. To do this, bring a large pot of water to a boil and add tomatoes. Boil until the skin of the tomato starts to peel off, then immediately transfer the tomatoes to a bowl of ice water. Allow them to cool and peel the skin of the tomato off. Set peeled tomatoes aside.
While those amazing tomatoes are cooking, heat oil in a medium saucepan and sauté onions and carrots. As they begin to soften, add garlic and allow to cook for a few minutes.
Next you add your tomatoes to the pot – by crushing them, juices and all, with your hands. Just crush them into your pot.
Stir in tomato paste, basil, oregano, salt and pepper and bring mixture to a boil. Reduce heat to a medium and cook stirring often until sauce has thickened, about 15 – 20 minutes. Taste and adjust seasonings.
Serve over your favorite pasta (ahem, like this homemade version) and enjoy.
There are many ways to customize this sauce based on your taste. You can add mushrooms, peppers, or even vegetarian meat for an extra kick. Make it your own by adding your favorite ingredients.
For a less chunky sauce, cool slightly and process in blender (or use an emulsion blender) to reach your desired consistency.
Hope you enjoy.
Peace & Love.
Nikki
INGREDIENTS
1 Tbsp olive oil
5 large fresh tomatoes (~1 – 1.5 pounds)
1 large carrot, finely chopped
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon tomato paste
2 Tbsp fresh basil, chopped
½ teaspoon dried oregano
1/2 tsp salt
1/4 tsp ground black pepper
A dash of red pepper flakes (optional)
INSTRUCTIONS
Start by cooking the tomatoes: bring a large pot of water to a boil and add tomatoes. Boil until the skin of the tomato starts to peel off (about 4 – 8 minutes). Immediately transfer the tomatoes to a bowl of ice water to stop them from cooking further. Allow to cool and remove the skins with your hands. Set peeled tomatoes aside.
While the tomatoes are cooking, heat oil in a medium saucepan over medium heat. Add the onion and carrot and cook until soft and fragrant. About 4 – 8 minutes. Then add the garlic and cook for another 2 – 3 minutes.
Using your hands, break up the cooled tomatoes into the pot, crushing them & squeezing all the juices into the pot.
Stir in tomato paste, half the basil, oregano, salt and pepper, red pepper flakes (optional) and bring mixture to a boil, then reduce heat to a medium and cook stirring often until sauce has thickened, about 15 – 20 minutes. Taste and adjust seasonings.
Add sauce to your favorite pasta and top with remaining basil and enjoy!
Chef wannabe notes:
For a less chunky sauce, use an emulsion blender or food processor (after cooling sauce) to puree into a smoother sauce.
This recipe allows for any customizations, like mushrooms, peppers, or vegetarian meat.
This sauce will keep for 4 – 5 days in the refrigerator but even better, it freezes well.
