Pasta Sauce
A rich, thick and flavorful tomato pasta sauce simmered low and slow for maximum depth. Perfect for freezing and weeknight dinners.
Servings: 4 servings
Ingredients
- 2 ½ cups onion chopped
- 6 cloves garlic minced
- 3 ½ tablespoons olive oil
- 52 oz whole Italian tomatoes San Marzano, 2, 28 oz cans
- 12 oz tomato paste 2, 6oz cans
- 2 ½ cups chicken broth
- 1 bay leaf
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 5 sprigs basil on the stem
- 2 sprigs oregano on the stem
- 3 sprigs thyme on the stem
- ¼ teaspoon dried sage
Instructions
- Sauté onion and garlic in olive oil until translucent, about 8–10 minutes.
- Add whole tomatoes and crush by hand in the pot.
- Stir in tomato paste, broth, bay leaf, herbs, salt and pepper.
- Simmer uncovered for about 2 hours, stirring occasionally.
- Remove bay leaf and herb stems. Continue cooking if thicker sauce is desired.
Video
Notes
- Variations: For dried herbs: use ⅓ the amount of fresh.
- Technique: Sauce thickens as it cools.
- Storage: Freeze up to 3 months.
Nutrition
Calories: 234kcal | Carbohydrates: 28g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 3mg | Sodium: 1124mg | Potassium: 828mg | Fiber: 6g | Sugar: 14g | Vitamin A: 495IU | Vitamin C: 29mg | Calcium: 120mg | Iron: 3mg