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Homemade Sauce Two Ways

olive oil, stock pot

Although I normally make my own sauce it’s never a bad idea to have some “jar” sauce on hand- but go for the good stuff, trust me it makes a difference. However, making homemade pasta sauce is so easy that I encourage everyone to try it.

I always have several cans of different varieties of sauce in my pantry, but my go-to is anything imported with San Marzano tomatoes. I would recommend making several different types and see what your family likes the best. And, honestly you can never go wrong with the basic can of Hunts if that’s all you have on hand.

I make sauce basically two ways. One with no chucks and one with. Again, it’s all preference.

Simple Smooth Sauce

Ingredients:
  • 1 cans of tomatoes sauce
  • 3 TBL (give or take) extra virgin olive oil (evoo)
  • 5 cloves of garlic
  • 2 tablespoons basil (fresh is best but dried is ok too)
  • salt and pepper to taste (can use red pepper flakes if you want it spicy)
  • 1 beef bouillon cub, beef stock or meatballs (this helps build flavor)
  • 1 bay leaf
Directions:
  1. Heat evoo in large stock pot
  2. sauté garlic until fragrant
  3. pour sauce into pot
  4. Add spices, bay leaf and bouillon
  5. Stri well and let simmer for at least an hour

For thinner sauce add 1 cup water. The longer you cook the sauce the thicker and more flavor you will have.

Simple Sauce

Ingredients:
  • 1 can of  San Marzano tomatoes
  • 3 TBL (give or take) extra virgin olive oil (evoo)
  • 5 cloves of garlic
  • 2 tablespoons basil (fresh is best but dried is ok too)
  • salt and pepper to taste (can use red pepper flakes if you want it spicy)
  • 1 beef bouillon cub, beef stock or meatballs (this helps build flavor)
  • 1 bay leaf
Directions:
  1. Puree tomatoes to desired consistency
  2. Heat evoo in large stock pot
  3. sauté garlic until fragrant
  4. pour sauce into pot
  5. Add spices, bay leaf and bouillon
  6. Stri well and let simmer for at least an hour

 

Knox Farm House

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