With ingredients I keep on hand in my kitchen, I make a blender pasta sauce in under an hour.
I prefer the flavor of this basic sauce over most jarred sauces from the store.
- 28 ounce can of whole tomatoes, drained
- 1/2 tsp. dehydrated minced garlic (Penzeys is my favorite)
- 1/2 tsp. Penzeys Tuscan Sunset spice mix (or dried basil)
- 1/2 tsp. salt
- 1/4 tsp. red pepper flakes (omit if you don’t like a spicy sauce)
- 1 tbsp. olive oil
- Put tomatoes, spices, salt, and olive oil in blender.
- Pulse until mixture has slightly chunky consistency.
- Pour mixture into a saucepan.
- Simmer mixture at low heat for 45 minutes or until most liquid has evaporated. Stir occasionally. To prevent splattering, I mostly cover pan with the lid, leaving enough uncovered to allow steam to escape.
I get two to three servings from this sauce; it’s good on spaghetti and ravioli. I keep the leftover sauce in the refrigerator for a day or two. It tastes as good or better after the spices mingle even more.