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Creative Kristi: Simple Homemade Pasta Sauce

Creative Kristi

Tuesday, October 5, 2010

Simple Homemade Pasta Sauce

So today I want to show you how to make the EASIEST homemade pasta sauce-hands down! It is so simple & so yummy!! Plus it is cheap to make....sounds too good to be true huh?

Well it's not. Here we go:

You need:

A blender or immersion blender
A stock pot with lid
4-6 (28oz.) Cans of whole tomatoes (or the equivalent in fresh from your garden/farm stand)
6-10 cloves of garlic
Olive oil

That's it.


To make:

Open all your tomato cans and either use the immersion blender or put them in the blender and purée.

Pssst. There are those pesky DIY Painted countertops again!

Finely chop garlic. In stock pot heat about a 1/4-1/2 cup of olive oil over medium heat. After about a minute or so you will want to add your garlic. Stir and don't burn the garlic!! Only a minute at the most!

Then add just a 1/2 cup or so of your tomato purée. Stir it around for a couple minutes.

Next you'll just dump all your purée in the stock pot (as much as will fit- mine holds 5 cans) and simmer on medium-low or low heat for at least 4 hours. Stir it whenever you think of it.

Then we get to the part I love the best: take a big thick slice of homemade bread (if I'm really on my game I make them the same day so I have fresh-from-the-oven-homemade-bread)and dunk it in the sauce without anyone seeing.

Place it on a plate and smother in warm homemade-y goodness. Devour before your family catches you.

You're welcome for that secret.

Now back to the recipe. Take the pot off the burner after 4-6 hours of simmering (and who knows how many dunks of bread) and let cool completely. I usually make this starting at noon and remove it from the burner around 5pm let it stand on the stove until after supper then I place it in the fridge- pot & all- overnight. In the morning (or when it's completely cool) divide it up into large freezer ziploc bags and lay flat until frozen. Then you can stand them up like little files in your freezer. Cute, eh? If ziplocs filled with sauce were cute I mean. But anyway if you do it like that you will fit more in less space and they will thaw faster than if you put them in containers.

What I do is divide them into the exact quantities my recipes call for. So if I do my menu plan every two weeks and there are 4 dinners that need sauce- I make it, divide into those amounts, label it the recipe name & freeze. It's SO easy for Military Man to pull the one he needs and there is no measuring or leftover sauce that needs to be used up.

Yum yum yum!!
Also feel free to add your spices or a bay leaf or what have you. I don't only because we add those to the dish we are making with the sauce and we also use this as a pizza sauce for our homemade pizza night!

Thank you so much for stopping by, please leave me a comment so I know you were here! I comment back, I swear!!

Have A Happy Day,

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