Spaghetti Sauce (LID)

LID Spaghetti Sauce

I have been using this recipe for years. I developed it when I was teaching a kids’ cooking class. The whole can of tomato paste really gives it a concentrated flavor, as if the sauce had been simmering for hours. This sauce is very basic and is very adaptable. I often add chopped mushrooms right after sautéing the onions and garlic. Add any veggies you want to make this sauce your own. This sauce freezes really well, so make it ahead of time and freeze it in usable portions.

Quick Spaghetti Sauce

3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3  28 oz. cans of unsalted crushed tomatoes (I used Furmano’s brand)
1  6 oz. can tomato paste (I used Hunt’s brand – read labels for salt content)
1 tablespoon dried basil (In the summer I use fresh basil from my garden)
1 tablespoon of an Italian herb blend (I use Penzey’s brand) – if you don’t have this, it’s okay to leave it out
1 teaspoon dried oregano
non-iodized salt (I use Morton’s Coarse Kosher Salt) and black pepper, to taste

Heat olive oil over medium heat in a large saucepan. Add onions and garlic and saute until tender, about 7 to 10 minutes.  Add crushed tomatoes, tomato paste and the remaining ingredients. Cook, stirring occasionally, for about 5 more minutes, or until sauce is heated through. If you are not in a hurry, you can let the sauce simmer on low to intensify the flavors.

 

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3 Comments (+add yours?)

  1. Trackback: LID Day 3: Lentil Barley Stew, Spaghetti Sauce, and Lemon-Garlic Salad Dressing | On a Butterfly's Wings
  2. Trackback: LID Day 13: Tostadas | On a Butterfly's Wings
  3. Trackback: LID Round 2, Day 15 | On a Butterfly's Wings

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