Pasta Sauce

As I get older I’ve noticed I prefer more and more making things from scratch. It actually bothers me sometimes to buy something if I know I can make it myself. Sure there are still tons of stuff we buy, but I try to bake bread once a week, I’ve started making my own chicken stock (I’ll put this post up later) and while if I’m in a hurry, I will still buy jarred pasta sauce, it’s become less and less, as I do try and keep containers of it now in my freezer.

With a minimal amount of ingredients this can be made in under an hour. I try and make two or three batches at once to fill the freezer.

I like my onions puréed but you could just finely dice. And if you wanted garlic in this sauce, you can add it in with the onions while browning them. I’m not a fan, so I don’t add them in.

Once the onions are browned, add in the rest of the ingredients (crushed tomatoes, red wine, salt, pepper, dried oregano, and sugar) mix together, turn down the heat and simmer for 30 minutes. I add in the sugar to balance out any acidity in the tomatoes, it doesn’t make it sweet.

Once it’s done, it can be used right away or as I do, pour it into a container and chill, then freeze for up to 3 months. I purchased a bunch of 1 quart containers to use for my chicken stock and pasta sauce. You can find them on Amazon. I love them so much.

When ready to use just defrost overnight in the fridge, heat and eat.

PASTA SAUCE

(makes 1 quart)

1 yellow onion, finely diced or puréed

1 large can crushed tomatoes

1/2 cup red wine

1 tsp salt

1 tsp pepper

1 tsp dried oregano

2 tsp sugar, granulated

Olive oil

  1. Purée or finely dice onion
  2. Heat olive oil in sauce pan over medium high heat.
  3. Add in onion and cook until browned.
  4. Once onion is browned, add in remaining ingredients, stir to come, reduce heat to medium low, cover and cook for 30 minutes, stirring every 5 to 8 minutes.

If storing, place in container and allow to cool, then either store in fridge for up to 3 days or freezer for 3 months.

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