Description
This big batch red pasta sauce from scratch is bright and fresh and tastes super authentic.
Ingredients
- Olive Oil (1 Tablespoon)
- Onion, Diced (1)
- Garlic, Minced (5 Cloves)
- Canned Crushed Tomato (3 Cans, 28 Fl Oz/796 Ml)
- Canned Diced Tomato (2 Cans, 28 Fl Oz/796 Ml)
- Tomato Paste (1 Can, 5.5 Fl Oz/156 Ml)
- Pesto (1/4 Cup)
- Garlic Powder (1/2 Tablespoon)
- Dried Oregano (1/2 Tablespoon)
- Paprika (1 Teaspoon)
- Salt (1 Teaspoon)
- Pepper (1/2 Teaspoon)
- Sugar (1/2 Teaspoon)
- Fresh Basil (20 To 40 Grams)
Instructions
- Saute: Heat a large pot on medium heat for 1 minute. Add the oil and onion to the pot and cook down the onion for 5-10 minutes, until translucent. Add the minced garlic and cook for 1 minute or until fragrant.
- Combine: Add the tomato paste and diced and crushed tomatoes. Bring the sauce to a boil and then add the pesto, garlic powder, oregano, paprika, salt, pepper, and sugar.
- Simmer: Place a lid on top of the pot, and reduce heat to low. Let the sauce simmer for 3-5 hours, stirring 1-2 times every hour. The longer you let the sauce simmer, the better it is.
- Serve: Once finished cooking, turn off the heat. Add the fresh basil and stir. Serve over your favourite pasta noodle, garnish with parmesan cheese as desired, and enjoy!
- Storage: Refrigerate and freeze the leftover sauce. Once cooled, add the leftover sauce into 4 to 5 airtight containers; pop one in the fridge for up to 2 weeks, and the others in the freezer for up to 3 months.
Notes
Scroll up to the full blog post for FAQ and Tips.
Nutrition facts are estimates only.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: lunch, dinner
- Method: stove top
- Cuisine: italian