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!
So naturally I had to put them to good use so I made myself a lovely homemade pasta sauce with lots to spare for freezing.
The recipe consists of…
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)
1 can crushed tomatoes (796ml)
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.