Description
Easy Pasta Sauce – a delicious, simple + easy pasta sauce recipe that is perfect for spaghetti, eggplant parmesan, stuffed zucchini and more!
Ingredients
Scale
- 3 tablespoons olive oil
- 1 small yellow onion, minced
- 1–2 cloves garlic, minced
- 1/4 cup + 1 tablespoon red wine
- 28oz high quality 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 (regular or dairy-free)
Instructions
- Add olive oil to medium-sized saucepan and bring to medium-high heat.
- Add onions and garlic; move around pan with wooden spoon until they become fragrant – about 30 seconds.
- Add in remaining ingredients; 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.
- 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 until you reach a smoother consistency.
- Fresh Herbs: feel free to use fresh herbs instead of the dried OR feel free to add in a little fresh herbs in addition to the dried.
- Butter: butter is optional, but it adds in a little bit of fat to round out the flavor profile. Feel free to use dairy-free.
- 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.