Pasta sauce the way grandma didn't make it.

When I know I'm going to have an exceptionally hectic week, I make a HUGE pot of pasta sauce over the weekend so that I can make quick dinners all week long.

I was a staunch pasta sauce-out-of-a-can kind of gal until one day a few years ago, I was craving pasta but was out of the usual store bought sauce. Since I always have a stash of canned tomatoes, I decided to give the almost fresh pasta sauce a whirl. A short google search later, I headed to the kitchen with a recipe in hand. The result was delicious.

I've made various versions of the below basic recipe--from adding loads of veggies for a hearty sauce or a touch of cayenne for some kick (sorry, Mom, but I've never added curry powder). But, its the following simple, tasty version that I make most frequently. The sauce can be used in a variety of pasta dishes.

I hope you enjoy it as much as I do and feel free to share your own time perfected recipe!

Simple, homemade pasta sauce
  

Some things I've learned along the way:

1. There is indeed a difference among the innumerable types of canned tomatoes. I've learned that when I don't have all day to slow cook a pot of pasta sauce, the stewed tomatoes (cut or whole) are a great addition. They give almost a sweet taste to the pasta sauce while infusing the sauce with a slow cooked taste. Use it and everyone will think you spent hours preparing the sauce!
2. Tomato paste is highly concentrated and used most often to add an additional layer of flavor. Use it conservatively. If you've never used it before, start off with one tablespoon of tomato paste and then add according to taste.

Ingredients

4-6 cloves of garlic, grated
1/2 spanish onion, diced 
2 cups of baby portabella mushrooms, diced
2 tablespoons of olive oil
2 tablespoons of tomato paste
2 (14.5 ounces) of stewed tomatoes
Vegetable stock, as and if needed
1/4 cup of fresh basil, roughly chopped

 Directions

On low flame, heat two tablespoons of olive oil in a pot. Sautee the garlic and onions until softened. Add the diced mushrooms and cook for five minutes.

Add the tomato paste and cook for five minutes, stirring occasionally. Once the tomato paste begins to cook, add the stewed tomatoes. Turn the heat up to high and boil the sauce for 20-30 minutes until the tomatoes start to break down. Stir frequently. If there isn't enough liquid, add vegetable stock as needed. Add in fresh basil and stir.

Lower the heat to medium low, cover and cook for an additional 15-20 minutes.

It's ready to be enjoyed with your choice of pasta.

Till next time, To Life!