This sauce is one my husband use to make when he wanted something chunky without meat. His version could be made in about 15 or 20 minutes because everything was fresh. I like dried herbs because I think they have more flavor so I cook this for an hour or better.
As I grew older standing over a chopping block with a Mezzaluna was not my cup of tea and you can get freeze dried herbs that are now as good as fresh in my opinion.
I triple this recipe and can it in pint Jars (water bath) (I get about 9 jars out of that recipe)
For dinner in a hurry this is a very versatile sauce and can be warmed and served in as long as it takes to boil your macaroni.
|I start with simply dumping all ingredients into a pot.||Give it a quick stir to mix|
Serve on any kind of pasta you like topped with a little shaved parmesan cheese.
- 2 – 28 oz. Cans of whole tomatoes (drained)
- 1/3 C. dry chopped onion (I use Costo brand)
- 1 T. dry garlic granules (Costco)
- 1 T. dry basil
- ½ T. dry thyme
- 2 sprigs of fresh rosemary chopped fine
- 2 tsp. Salt
- pinch red pepper flakes
- ¼ C. olive oil
- I put each can of tomatoes in the food processor and give it one quick pulse.
- I want thick chunks but not whole tomatoes or sauce.
- Half the cans I drain the juice so I do not end up with a sauce to thin, I do save the juice in case the sauce gets a little to thick.
- Add tomatoes to a big pot (especially if you are going to triple for canning)
- Add everything else and give it a quick stir to mix and place it over a medium heat.
- Stir occasionally to make sure it is not sticking. Once it starts to simmer and the temp is at low I simply let it cook.
- If I am going to can then I immediately put it into pint jars when it is done cooking and process in a water bath.
- I get around 9 pint jars out of a triple batch.
- On occasion I will add a can of drained sliced mushrooms or freeze dried mushrooms.
- I DO NOT CAN that without pressure.