This recipe is super easy to make and versatile! You can add in herbs and spices to change the flavor or even sneak in some veggies for those fussy people in your life. I use this recipe to make tomoato sauce for spaghetti or lasagna as well as pizza sauce.
I prefer to use tomatoes from my own garden but that isn’t possible for most of the year! So I usually buy Muir Glen Organic canned tomoatoes; the San Marzano Whole Peeled or the Fire Roasted tomatoes.
4-5 cloves of garlic (or more if you love garlic!)
1/4 cup of olive oil (amount may vary, you need enough to cover the bottom of the pot)
1 or 2 cans whole peeled tomatoes (I usually use 1 for pizza sauce and 2 for spaghetti)
1 tsp sea salt
Herbs & spices to taste- oregano, thyme, italian seasoning & basil
Optional (for spaghetti sauce if you want to hide some veggies)
-carrots, onion, mushrooms, green pepper
First, you want to peel and roughly chop the garlic. Add a pinch or two of salt.
Add the garlic and olive oil to a pot on low-medium heat. Allow the garlic to simmer in the oil for about 5 minutes.
Add the canned tomatoes to the pot. Let this simmer for a few hours. If you are adding veggies you want to do that now.
Once done simmering, you want to remove from the heat and add to a blender or Vitamix and blend until smooth. Then put the sauce back into a pot.
Add in herbs and spices plus the remainder of the salt. You can adjust the amounts until it tastes delicious to you!
This can sit on low heat for a while as the flavours blend together.