Tomato Sauce

As you'll soon see through this blog - if I can avoid something coming from a can or bottle, I will.  Making sauce from scratch is so quick and easy, no one should ever buy canned sauces. Especially since one large can of tomatoes will make a large batch, you can freeze the leftovers and have a great sauce at your disposal for another meal down the road.


Tomato Sauce

3 Tbsp olive oil
2 garlic cloves, minced
1/2 onion, chopped
1 large can of crushed tomatoes (diced also work and are a nice texture alternative)
1/2 cup of wine (shiraz adds some nice spice)
1/4 cup lemon juice
1 tsp dried rosemary (1 Tbsp fresh)
1 Tbsp thyme  (1/4 cup fresh)
1 Bay leaf
2 tsp dried sage (2 Tbps fresh)
1 Tbsp dried oregano (1/4 cup fresh)
1 Tbsp dried basil (1/4 cup fresh)
1 Tbsp dried parsley
1 Tbsp fresh mint (optional)
1/2 tsp of crushed red pepper flakes (those who don't like heat can put less in but trust me, even a little makes it that much better!)
Salt and pepper to taste

In a deep frying pan, heat oil and add the garlic and onion. Soften them on low-medium heat for about 5 minutes.

Then add everything else to the pan! Stir and let simmer for 20 minutes at the least. Keep tasting it and add more spices as you like.

Note: In the picture the sauce is on spaghetti squash (which is amazing if you haven't tried it, and so easy to make) and topped with goat cheese, but classic pasta and parmesan is also a great choice.