Did I ever tell you I’m a red sauce snob? Sorry, I’m admitting it now.
When it comes to food, I can be a real pain in the you- know- what sometimes. If I go to an Italian restaurant I hardly ever order red sauce. Because I am picky and like my own. I keep batches of red sauce or gravy, as some call it, in my freezer. I can heat it up anytime and I don’t want to pay $15 for a plate of pasta with red sauce.
As a teenager, I did go through my rebellious stage of “I would rather have Ragu then my mother’s homemade sauce” for a short time. Jarred sauce was something different and it was nice to go to a friend’s house on a Saturday night and have spaghetti with Ragu sauce while my friends parents were out to dinner. Those days are over. You will hardly ever see jarred sauce in my pantry.
Don’t get me wrong . I am not judging anyone if they use jarred sauce. I have my own short cuts such as jarred pesto and already made pie crusts. I wouldn’t want the pie crust making Gods looking down on me. But I figure, why use jarred marinara when I can make my own in 20 minutes?
Try making this simple sauce. It is a little different than my all day slow cooked red gravy but works great especially in recipes where a quick marinara or simple spaghetti sauce is needed.
Here are some easy dinners that I use this sauce in:
- 1 Tablespoon olive oil
- 2 garlic cloves, crushed
- 1 (28-ounce) can crushed tomatoes (I use the kind with basil)
- 1 teaspoon onion powder
- 2 teaspoons sugar
- 2 teaspoons dried parsley
- 1 Tablespoon dried basil or a small handful of chopped fresh basil
- Dried or fresh herbs for garnish (I use basil or parsley)
- Salt and pepper, to taste
- Heat olive oil on medium heat in a heavy bottomed sauce pan. Add garlic and saute until lightly golden.
- Add tomatoes, onion powder, sugar, parsley and basil to the pot and stir well. Season with salt and pepper to taste. Cover and simmer on low heat for 15 to 20 minutes.
- Garnish with dried herbs.
- Place in an airtight container if not using right away. Can be stored in the refrigerator for a week or in the freezer for a few months.