Easy Pasta Sauce
A delicious, Easy Pasta Sauce recipe that is perfect for spaghetti, eggplant parmesan, stuffed zucchini and more!
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 small yellow onion minced
- 1-2 cloves garlic minced
- 1/4 cup + 1 tablespoon red wine
- 28 oz 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.
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