Thanks to a trade group that I’ve been obsessed with, I’ve managed to obtain a hilarious amount of canned tomatoes in various forms. Whole, crushed, and pureed… Got em all!
This recipe can also be used with fresh tomatoes if that’s what you need.
Pasta Sauce
1/3 cup olive oil
1/4 tsp red bell pepper flakes
1/2 tsp oregano
1/2 tsp basil
1 tbsp sugar
4 cloves of minced garlic
1 tbsp dried onion flakes
2 tbsp butter
salt and pepper to taste
1 can diced tomatoes (796ml if you are dicing your own fresh tomatoes)
1 can crushed tomatoes (796ml of you are crushing/ processing your own fresh tomatoes)
1/2 cup fresh Parmesan cheese, grated
Mix the oil,bell peppers, garlic, onion flakes, butter, sugar and spices in a large pot on medium heat. Cook for 2-3 minutes.
Add the cans of tomatoes- simmer for 2 hours.
When it’s finished, add the Parmesan.
This filled 3- 500ml mason jars with ease. REMEMBER to let the sauce cool 100% if you plan to freeze it in a glass jar. Also be sure to leave some headspace or the jars will crack when they are thawing (learned that the hard way).
