Tate’s dad is an Italian and there is nothing that he likes more than pasta with red sauce. Red sauce is a staple in both of his parents kitchens and serves as the base for many family recipes. We asked for a recipe last year and have delivered it here to you with our own twist. What we love about this sauce is that it is simple to put together but full of flavor. Depending on if you like basil or parsley, you can tweak the herbs in this recipe to cater to your individual taste. The most important part is choosing canned tomatoes that are high quality. Our personal preference is San Marzano.
You can use this recipe for dozens and dozens of dishes, including our Proscuitto Stuffed Chicken Breasts, a sauce for lasagna, or even a sauce for homemade pizza. It stores well in the freezer, so making a big batch is great to have extra on hand for later on.
Makes: 8 cups of sauce
Active Cooking Time: 20 minutes Total Time: 80 minutes
- 2, 14.5 cans whole plum tomatoes
- 2 cups fresh basil
- 2 tbs olive oil
- 8 garlic cloves, sliced into thin slices
- 1 cup parsley, finely chopped
- 1, 8 oz can tomato paste
- Salt and pepper to taste
- Place the tomatoes and basil into a food processor and blend until completely pureed.
- In a stock pot, heat the olive oil over medium high heat. When the oil is hot, add the garlic. Stir the garlic and sauté 3-4 minutes, or until it is starting to brown. Add the parsley and stir.
- Add the tomato puree and tomato paste to the pot. Stir to mix everything together well and bring to a boil. Reduce to a low simmer, cover the pot, and cook for at least one hour.
- Season with salt and pepper, if desired, before serving.