Description
A delicious, Easy Pasta Sauce recipe that is perfect for spaghetti, eggplant parmesan, stuffed zucchini and more!
Ingredients
Scale
- 3 tablespoons extra virgin olive oil
- 1 small yellow onion, minced
- 1–2 cloves garlic, minced
- 1/4 cup + 1 tablespoon red wine
- 28oz can of crushed tomatoes
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 3 teaspoons dried oregano leaves
- 3 teaspoons dried basil leaves
- 1 tablespoon butter (sub plant-based)
Instructions
- Sauté: Bring a saucepan to a medium-high heat and add olive oil. Add onions and garlic; move around pan with wooden spoon until they become fragrant – about 30 seconds.
- Combine + Simmer: Add the remaining ingredients to the hot pot; stir to combine. Cover and simmer for a minimum of 30 minutes; feel free to simmer anywhere between 30 minutes to 2 hours or longer.
- Serve: Use in your favorite recipes – we love it on fresh pasta, eggplant parmesan or stuffed zucchini!
Notes
- Red wine: feel free to sub in pomegranate juice, if you want to avoid alcohol.
- Tomatoes: the quality really does matter in this recipe! I would recommend DeLallo or San Marzano.
- Consistency: feel free to add the sauce to a blender and pulse if you want a smoother consistency.
- Fresh Herbs: feel free to use fresh herbs instead of the dried OR feel free to add some in addition to dried herbs.
- Storage: cool completely and then store in an airtight container in the fridge for 3-4 days.
- Freezing: after it has cooled you can pour it into a freezer-safe container (that has extra room for the sauce to expand) and freeze for up to 3 months.
Nutrition
- Serving Size: 1/2 cup
- Calories: 98
- Sugar: 4.4 g
- Sodium: 324.5 mg
- Fat: 7 g
- Carbohydrates: 8 g
- Protein: 1.7 g
- Cholesterol: 3.8 mg