Anticiplate

All tomato sauces are not made equal! I use to think that if I was having pasta with a sauce that was not Prego or Ragu, it was not good. Boy, was I wrong! I thought that all tomato sauces were supposed to taste like those store-bought brands. However, after knowing how good homemade sauce is, I will never buy the store-bought stuff again.

Also, it doesn’t take that much time to make your own sauce, and your efforts are additive and preservative free. Also, anytime you are making a tomato sauce, you HAVE to use San Marzano crushed tomatoes. Their sweet, fresh flavor is unparalleled by any other canned tomato I have tasted. This sauce can be used for spaghetti, or lasagna. You could also add ground beef or chicken, olives, or chili flakes depending on your taste. I am using it for a spinach and ricotta cannelloni that I am making tonight, 

Serves 4 (or makes 2 cups)

Prep time: 5 minutes

Cook time: 20 minutes

2 tsp. olive oil

2 cloves garlic, finely minced

1 onion, chopped

1 28 oz. can crushed tomatoes, recommended San Marzano

3 tsp. sugar

1/4 c. fresh basil, chopped

pinch of kosher salt

Heat a large sauce pan over medium heat. Add the oil, garlic, and onion and saute for 4 minutes or until onion is softened. Add the tomatoes, sugar, and basil and a pinch of salt. Simmer for 10 minutes, on low, until thickened. 

*Can be made 1 day in advance.