Your Favorite Pasta Sauce

Time: 10‐15 minutes

Servings: Plenty for about a pound of pasta

Ingredients

2 Tbsp butter or olive oil

1 onion, cut into quarters

1 bell pepper, chopped (optional)

4 oz mushrooms, chopped (optional)

1⁄2 eggplant, peeled and chopped (optional)

3 cloves garlic, peeled and halved

1 (28‐oz) can diced tomatoes

1 tsp dried basil

1 tsp dried oregano

1⁄2 tsp dried thyme

Salt and pepper to taste

Heat the butter in a large skillet or stockpot over medium heat. Add the onion and any additional vegetables you’ll be using. Cook, stirring occasionally, until the onion is starting to soften, 3‐5 minutes. Add the garlic. Cook until fragrant, about a minute. Add the tomatoes and seasonings with a 3‐finger pinch of salt (about a half teaspoon). Bring to a boil, reduce heat, and simmer until tomatoes begin breaking up. Use a potato masher to smash the tomatoes a bit for a chunky sauce. For a smooth sauce, use an immersion blender. Taste. Add additional seasonings as needed. 

If the sauce is too acidic, add a small pinch of baking soda. This neutralizes the acid in the tomatoes for a sweeter sauce without needing sugar. 

If the sauce tastes flat, add an additional 1⁄2 tsp each of basil, oregano, and thyme. If the sauce still tastes flat with the additional herbs, add more salt, about a half teaspoon (or 3‐finger pinch) at a time. If you still aren't quite pleased, add 1⁄4 tsp each of garlic powder and onion powder.

PDF version