This is the time of year when a hearty pasta sauce becomes the ultimate comfort food! I’ve recently made the switch from store-bought sauce to making my own at home. After trying out different flavors, temperatures and foundation ingredients, I’ve settled on this recipe as my fave. It is so easy and the fresh taste just makes me smile. When I think of pasta sauces and the meals that come with them, I think of Sunday afternoon meals where family and friends gather around the table to enjoy a meal together before the craziness of the next week begins. I guess it makes sense that this is my number one go-to recipe for hosting! 🙂 Whether accenting your Orecchiette, whipping up Baked Ziti, or even topping a pizza, this sauce is super flexible and works for a variety of recipes. It can be kept in the refrigerator for a week, stored in the freezer for three months or processed into a canning staple. Here’s what you’ll need:
- 3 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 medium white onion, finely chopped
- 5 cloves of garlic, minced
- 1/2 tablespoon sugar
- dash of pepper
- dash of salt
- 28 oz. of canned peeled and crushed tomatoes
- 42 oz. of canned peeled whole tomatoes
- 2 tablespoons heavy cream
Steps to make:
- Pour olive oil into a large saucepan and heat over medium heat for about a minute.
- Add oregano, onion, garlic, sugar, salt and pepper to the saucepan. Stirring frequently, sauté on medium heat for approx. 10 minutes, or until onions begin to caramelize.
- Add tomatoes to the saucepan and stir to thoroughly combine all ingredients. Reduce heat to medium-low, and simmer for 30 minutes. While cooking, use spoon to break up whole tomatoes into smaller pieces. Continue to stir often.
- Add heavy cream and stir. Continue simmering for an additional 5 minutes.
- Remove from heat and enjoy!