I finally found a pasta sauce recipe that didn’t fail me, thanks to a recipe from my friend, Albert. (Thanks, Albert!) A few months ago I tried another from-scratch pasta recipe and sadly, it all ended up in the garbage disposal, it was inedible after all those hours of work! This recipe involves the blender and simple simmering and reduction. You can change up the spices as you like. I used fresh oregano and basil from the garden. I added garlic and onion powder and some generic Italian type seasoning. For not having any preservatives or chemicals, this is a WIN! Mix with some whole wheat pasta and you have a healthy side to your meal.
- 4-5 medium tomatoes
- salt & pepper
- fresh or dried spices, as desired (such as oregano, basil, Italian seasoning, garlic/onion powder, etc)
- Begin by cutting out a tiny amount of the tomato: cut out the top woody party of the tomato and a thin layer including the stem.
- Roughly chop remaining tomatoes and put in blender.
- Add salt/pepper and basic spices that you chose.
- Pulverize in blender until smooth.
- Transfer to skillet and reduce this pink, liquidy mixture until it turns into a pasta sauce consistency, watching not to let it burn, about 20-30 minutes.