How To Make Pasta Sauce With Diced Tomatoes

Easy Pasta Sauce Recipe

Pasta Sauce that is simple to make. It’s so simple to create your own tomato sauce that you’ll (probably) never go back to buying the canned stuff again. It goes well with spaghetti, grilled sausages, polenta, and many other dishes. I was born in Italy and raised in the United States. To save you the trouble of learning about my upbringing, let me just tell you that my mother often prepared her own tomato sauce. However, I’ll tell you what I really think: During my upbringing, I never ate sauce from a jar purchased from a store.

It used to be that my mother would sneer during those Ragu advertisements when they shouted, “It’s in there!” as if the commercial had somehow hurt her personally.

It took hours to cook and, believe me when I say, it was the greatest sauce most people had ever tasted before.

The sauce that I’m going to share with you today is not my mother’s.

How excellent is it, exactly?

It’s so wonderful that even my mother enjoys it.

All you need is a few ingredients and a little amount of time to make this dish.

Crushed Tomatoes

Crushed tomatoes are used in this dish. This is quite important for this sauce. Although diced tomatoes can be used, the consistency of the sauce will not be the same as it would be with whole tomatoes. Tomatoes are often a little thicker or thinner depending on the brand and, in certain cases, depending on the season. Add 1/4 cup of water to the sauce to get it going. If your sauce is too thick, thin it up with a bit extra water. Cook’s Tip: As the sauce cooks, it will thicken as it cooks. It is preferable to start with a thinner sauce than you want the completed sauce to be while making the sauce.

Onions and Garlic

The flavor of the sauce is greatly enhanced by the addition of onions and garlic. Make use of one medium onion and three to five garlic cloves for this recipe. Yes. Yes, you read that correctly. Three to five cloves are recommended. What’s the deal with the range? If the cloves are little, you can use more of them. This results in a spaghetti sauce that is a little lumpy. The sliced onions are mostly responsible for the consistency. I cut them up in a harsh manner. If you want a sauce that is velvety smooth, you have three options:

  • Finely dice the onions
  • Set aside. In a food processor, pulse the onions until they’re practically a paste-like consistency
  • After the sauce has done simmering, puree it until smooth.

Butter

Adding a pat of butter to my sauce is something I didn’t start doing until recently, but my, what a difference it has made. It takes only a small piece of butter to give the sauce a roundness that you’ll enjoy.

Dried Basil

I’m aware of the situation. I’m aware of the situation. All of the fashionable culinary snobs claim that dried herbs have no taste and are thus unnecessary. Do you understand what I’m saying? ‘ Eff them all. Seriously. Purchase some high-quality dried basil and you’ll be fine. Is dried produce the same as fresh produce? Nope! However, it will enhance the flavor.

It is simple to determine whether or not the dried basil you are using is fresh by smelling it. Despite the fact that you are not rubbing it between your fingers, you should be able to sense a fresh basil scent. If you are unable to detect any scent, it is most likely time to replace the jar.

Cook Time

It simply takes 10 minutes to cook this sauce on the stovetop. Seriously. Cook it for a longer period of time, up to one hour, for a more intense taste. The sauce thickens as it cooks longer, so be sure to cook it thoroughly. Stir it occasionally, and add more water if necessary to get the desired consistency.

Salt, Pepper, and Other Good Flavors

Consider these items to be a starting point for your recipe. You might wish to season your dish with a bit extra salt or a sprinkle of more red pepper flakes from time to time. Sometimes you might want to add some more herbs, such as oregano, or freshly grated parmesan towards the conclusion of the cooking process, but that’s just me. With this sauce, you can accomplish your goal. It’s yours to keep. Have a good time with it!

Can I use this sauce for pizza?

Sure! I like a thick sauce on my pizza, so I’d recommend cooking the sauce till it’s thick before using it on the pie.

How do I freeze tomato sauce?

Allow the sauce to cool fully before using it. Place the mixture into a freezer-safe storage container. Put it in the freezer for up to three months. Refrigerate overnight to allow the frozen food to thaw. Before serving, bring the mixture to a boil. Make necessary adjustments to the consistency.

Can I use fresh tomatoes?

I wouldn’t do that. Fresh tomatoes are quite delicious. This dish, on the other hand, was created using canned tomatoes.

Can I can this sauce?

Nope! It is not a canning recipe that has been authorized.

Can I omit the sugar?

Absolutely! Believe it or not, the addition of 1/2 teaspoon of granulated sugar improves the natural sweetness of the tomatoes and, believe it or not, makes a difference. You are free to leave it out if you so choose. Pasta Sauce that is simple to make. It takes only 10 minutes to prepare. Preparation time: 10 minutes Approximately 10 minutes of cooking time Time allotted: 20 minutes Servings6servings Calories144kcal

  • 2 tablespoons olive oil
  • 1 medium onion finely diced
  • 3-5 cloves garlic minced or put through a garlic press
  • 2 tablespoons dried basil
  • Pinch red pepper flakes (about 1/4 teaspoon)
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon granulated sugar
  • 1 pat butter (about 2 teaspoons)
  • 128 ounce can crushed tomatoes
  • 1/4 cup water
  • 2 tablespoons olive oil
  1. The olive oil should be heated until it shimmers on a high heat setting. Cook the onions, turning regularly, for approximately three minutes, or until they are tender and translucent. During the cooking process, the onions should sizzle and hiss. Toss in the garlic. Using a whisk, mix all of the ingredients. This keeps the garlic from becoming too hot to handle. Continue to cook for an additional two minutes. Combine the basil, red pepper flakes, salt, and sugar in a large mixing bowl. Using a whisk, mix all of the ingredients. Toss in the butter. Stir for about a minute, then add half of the smashed tomatoes and simmer for another minute. Remove any stuck-on particles from the bottom of the pan by scraping it. Reduce the heat to a low setting. Toss in the remaining tomatoes. 1/4 cup water should be added at this point. Pour in more water if the sauce appears to be too thick
  2. Reduce the heat and let the sauce to simmer for 10 minutes or up to one hour. If you want to simmer the sauce for an extended period of time, mix it occasionally and add extra water as needed to keep the sauce at the proper consistency.

Super Simple Marinara Sauce

Meet the marinara sauce recipe that has been a long time in the making! Despite my fondness for marinara, I’ve always been scared by the dish, perhaps because it is so delicious that I was terrified of ruining it. I eventually embraced my worries and attempted to make marinara in every manner possible. This is the one that I like without a doubt. This handmade marinara sauce has a deep and vibrant tomato taste that is sure to please. When it comes to making this delectable marinara sauce, you’ll only need five basic cupboard ingredients: excellent canned tomatoes, onions, garlic cloves, dried oregano, and olive oil.

  1. This marinara is also quite simple to prepare, making it an excellent choice for hectic weeknights.
  2. Yes, you read it correctly—all you need to do is open a can of tomatoes, halve an onion, and peel some garlic.
  3. After 45 minutes of simmering, this sauce has a wonderful, real Italian taste that is hard to resist.
  4. The bottom line is that it is impossible to get the delightful, long-simmered marinara flavor in less than 45 minutes time.
  5. Dinner is almost ready to be served.
  6. After experimenting with several other marinara sauce recipes, I came up with this one.
  7. Consequently, I added dried oregano and two whole garlic cloves (which you’ll crush against the edge of the pan at the conclusion of the cooking process).

To make up for the lack of butter, I used a good amount of olive oil (you don’t need to use a lot of olive oil here to have a rich taste). For a little more spice, I sprinkled in a pinch of red pepper flakes, but this is entirely optional.

Why is this the best marinara sauce?

There are six reasons why you will enjoy this recipe:

  • This marinara sauce recipe calls for only five basic ingredients and produces a sauce with a deep, genuine marinara taste. It’s quite simple to prepare—no cutting is necessary. It is important to note that this marinara does not include any added sugar, unlike most store-bought sauces. You may use as much or as little of this nutritious sauce as you choose to top your pasta. Tomatoes are beneficial to one’s health. Because the recipe makes two cups of sauce and stores well, it’s probably best to double the amount you make. Simply prepare it in a larger saucepan. This marinara is also a fantastic pizza sauce when combined with other ingredients. I used it to make pizza, and a buddy of mine commented that it tasted just like authentic Italian pizza.

Please let me know what you think of this sauce in the comments section! My new favorite dish has become a mainstay in my kitchen, and I hope it will become one of your favorites as well. Do you want to try some more traditional Italian recipes? Don’t forget about the following:

  • Italian Chopped Salad
  • Basil Pesto
  • Vegetable Lasagna
  • Hearty Spaghetti with Lentils Marinara Sauce
  • Baked Ziti with Roasted Vegetables
  • Minestrone Soup
  • Italian Chopped Salad

Watch How to Make Marinara Sauce

  • Author:
  • Approximately 5 minutes of prep time, 45 minutes of cooking time, and 50 minutes total time. Yield: 2 cups1 x Category:Sauce
  • Method:Stovetop
  • Cuisine:Italian

4.8 stars out of 293 reviews This marinara sauce recipe is very delicious! You’ll only need five basic ingredients to make this dish, and it’s quite simple to prepare. There is no need to cut! The recipe makes 2 cups sauce (enough for 8 ounces of pasta), but you can easily increase it if you want more. Scale

Ingredients

  • 1-gallon whole peeled tomatoes (28 ounces) in a big can
  • 1 medium yellow onion, peeled and halved
  • 1 medium yellow onion, peeled and halved
  • 2 big garlic cloves, peeled but left whole
  • 1 large onion, peeled but left whole
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • A pinch of red pepper flakes (optional
  • Eliminate if you are sensitive to spice)
  • Salt to taste (if desired)
  • Served with cooked pasta, grated Parmesan cheese or vegan Parmesan cheese, chopped fresh basil, and more olive oil as an optional garnish

Instructions

  1. The tomatoes (with their juices), half-sliced onion, garlic cloves, olive oil, oregano, and red pepper flakes (if used) should be combined in a medium-sized heavy-bottomed saucepan
  2. Cook over medium heat until the tomatoes are soft. Stirring constantly, bring the sauce to a simmer over medium heat, then reduce the heat to maintain a slow, continuous simmer for about 45 minutes, or until droplets of oil float to the surface of the sauce. Stir occasionally, and after around 15 minutes, use a firm wooden spoon to crush the tomatoes against the edge of the pot
  3. This will take about 30 minutes total. The onion should be discarded when the saucepan has been removed from the heat. With a fork, break the garlic cloves against the edge of the saucepan, and then whisk the broken garlic into the sauce until well combined. Repeat the process with any little onion bits you may come across. Use the wooden spoon to smash the tomatoes to your preferred consistency (you may smooth up the sauce using an immersion blender or stand mixer if required)
  4. Season with salt to taste (the tomatoes are already pretty salty, so you might just need a pinch). Warm the dish before serving. This sauce can keep well for up to 4 days if kept covered and refrigerated. It can be frozen for up to 6 months.

Notes

*A word on tomatoes: Using high-quality tomatoes is essential in this recipe. Muir Glen tomatoes are highly recommended. They’re made from organic ingredients, and the cans are BPA-free.

▸ Nutrition Information

This recipe calls for high-quality tomatoes, which should be used in this case. Muir Glen tomatoes are a good choice. Their packaging is BPA-free as well as organic.

Reader Interactions

Instant Pot Pasta Sauce (Credit: Lee Harrelson; Styling: Jan Gautro) is the ultimate quick-and-easy pasta sauce.

Recipe Summary test

3 cups (about) (serving size: 1 cup) Information on NutritionAdvertisement

Ingredients

  • 12 cup dry red wine or 2 tablespoons balsamic vinegar
  • 1 tablespoon sugar
  • 1 tablespoon chopped fresh or 1 teaspoon dried basil
  • 2 tablespoons tomato paste
  • 12 teaspoon dried Italian spice
  • 14 teaspoon black pepper
  • 2 (14-ounce) cans diced tomatoes, undrained

Directions

  • Step 1: In a large saucepan or skillet, heat the oil over medium-high heat until shimmering. Cook for 5 minutes after adding the onion and garlic. Bring the wine and the next 6 ingredients (wine through tomatoes) to a boil, stirring constantly. Reducing the heat to medium and continuing to cook, uncovered, for approximately 15 minutes. Add in the parsley and mix well. Advertisement
See also:  How To Cook 2 Packets Of Knorr Pasta Sides

Nutrition Facts

Per serving: 126 calories; 16 percent of calories from fat; fat 2.3 grams; saturated fat 0.4 grams; mono fat 1.3 grams; poly fat 0.5 grams; protein 4.1 grams; carbs 25.2 grams; fiber 3.7 grams; iron 2.8 milligrams; sodium 461 milligrams; calcium 110 milligrams

Homemade Pasta Sauce Recipe With Crushed Tomatoes

Recipe for 30 minute homemade pasta sauce with crushed tomatoes is so wonderful, you’ll want to lick the spoon after eating it! You will never purchase canned spaghetti sauce again after you learn how to make it from scratch with a few shortcuts. Let’s get it done.

Why this is the best pasta sauce recipe

  • Shortcuts that are actually useful! Learn how to create spaghetti sauce out of crushed tomatoes in this tutorial. Make preparations in advance. And you can use it on everything from pasta meals such as spaghetti and filled shells to homemade pizza. Sauce that is superior to store-bought sauce
  • Optional chunky pasta sauces as well as smooth pasta sauces are available. This is a quick recipe. Put everything in a saucepan, give it a good stir once in a while, and let it simmer till it’s done
  • It’s a big hit with the kids. In a bowl of delicious tomato sauce, my toddler dips his hand into it and licks the sauce off of his fingers. Granted, I’d prefer him to do it with a spoon, but you get the idea — it’s delectable to children.

Ingredients for homemade pasta sauce

Shortcuts that are actually helpful! Learn how to create spaghetti sauce out of crushed tomatoes in this video. Make preparations in advance of the event. It may be used on everything from pasta meals such as spaghetti and filled shells to homemade pizza. Definitely superior to pre-packaged sauce; Optional chunky pasta sauces as well as smooth pasta sauces are available; Recipe that is quick. Toss everything into a saucepan, stir it every now and again, and let it boil for a bit; that’s all. It’s a big hit with the youngsters.

Granted, I’d prefer him to do it with a spoon, but you get the idea — it’s delectable to youngsters.

  • San Marzano tomatoes are the finest choice for roasted tomatoes
  • Garlic, yellow onion, olive oil, dried oregano, dried parsley, and a pinch of salt and pepper flakes of red pepper
  • (Optional) Bay leaf (optional)
  • Season with salt and pepper to taste basil leaves, freshly chopped

How to make tomato sauce from crushed tomatoes

Step 1. In a big saucepan, combine the majority of the components for the spaghetti sauce. Place a big, deep pot on a stove burner and turn the heat up to medium-high to start the cooking process. To a large saucepan, combine all of the ingredients for the homemade pasta sauce, except the fresh basil. So the encrusted tomatoes, garlic, yellow onion, olive oil, dried oregano, dried parsley, red pepper flakes, bay leaf, salt, and pepper are added to the saucepan and simmered until the tomatoes are soft.

Step 2: Bring the sauce to a simmer.

Whatever setting you use on your burner will bring the water to a simmer.

Step 3: Season the pasta sauce with the remaining ingredients and serve.

Remove the pan from the heat, remove the bay leaf, and taste the sauce to ensure it is satisfactory. Season with salt and pepper to taste if desired. Place a cover on top of the sauce to keep it warm for up to a half hour before serving it with fresh basil.

How do you make pasta sauce smooth?

If you follow the directions exactly, this recipe will yield a fairly thick pasta sauce. You want a silky tomato sauce, don’t you? There are a few things you can do to help it go more smoothly.

  1. Before creating the spaghetti sauce, puree the smashed tomatoes in an immersion blender until they are smooth. Make the tomato sauce from scratch according to the package directions, then combine all of the ingredients together with an immersion blender after they have cooled. Prior to creating the sauce, smooth the crushed tomatoes using a sieve (mesh strainer) to remove any lumps. Add a cup or two of tomato sauce at a time to the sieve, using a bowl underneath as a funnel. To transfer the tomato sauce through the sieve, press down on the tomatoes with the back of a wooden spoon.

What else can you add to pasta sauce?

  • Increase the amount of crushed red pepper flakes by double
  • A kind of cheese such as asiago or parmesan (to be added just before serving)
  • Ground beef that has been cooked and seasoned with Italian herbs
  • Ingredients high in salt, such as anchovies and capers Sausage made in Italy
  • Start with two teaspoons of red wine and work your way up. Make a creamy homemade pasta sauce by mixing in one cup of Greek yogurt immediately before serving.

FAQ for making pasta sauce at home

Which types of tomatoes are the most suitable for making tomato sauce? For preparing a truly high-quality homemade tomato sauce, canned, crushed San Marzano tomatoes are your best option. These tomatoes are called after the region of Italy where they grow, and they are the ideal choice for making a really high-quality homemade tomato sauce. Look for Fire Roasted Crushed Tomatoes if you’re looking for something a little different. Is it necessary to use an onion in homemade tomato sauce? It is highly recommended that you leave the onion in the recipe since it adds a great deal of flavor to the sauce.

  1. It will still taste great.
  2. You’ll receive the taste without having to bite into onion chunks this way.
  3. I don’t think it’s required for this particular spaghetti sauce recipe.
  4. What is the shelf life of spaghetti sauce?
  5. Allow the tomato sauce to cool completely before portioning it into airtight containers.
  6. I really like how simple it is to stack them.
  7. Yes!
  8. What is the best way to freeze spaghetti sauce?
  9. To make dinner preparation easier, portion them out for one serving at a time.
  10. Alternatively, place the frozen pasta sauce in the refrigerator overnight with a plate underneath it just in case it spills.

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Recipes to make with fresh pasta sauce

  • Baked chicken parmesan, ravioli pizza, crispy Italian chicken, meatballs with cauliflower rice, baked rigatoni, homemade pasta
  • A 28-ounce can of San Marzano tomatoes, diced
  • 1 tablespoon minced garlic
  • 1/2 medium yellow onion
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried pepper flakes
  • 1 bay leaf optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon basil fresh chopped (optional)
  • In a big saucepan, combine the majority of the components for the spaghetti sauce. Place a big, deep pot on a stove burner and turn the heat up to medium-high to start the cooking process. To a large saucepan, combine all of the ingredients for the homemade pasta sauce, except the fresh basil. So the crusted tomatoes, garlic, yellow onion, olive oil, dried oregano, dried parsley, red pepper flakes, bay leaf, salt, and pepper are added to the saucepan and simmered until the tomatoes are soft. To blend, stir the ingredients together. Sauce should be simmering. Once the pasta sauce begins to boil, reduce the heat to medium or medium-low to keep it from boiling over. Whatever setting you use on your burner will bring the water to a simmer. Cook the pasta sauce on the stovetop without a cover for 30 minutes, stirring periodically (every few minutes). Season the pasta sauce with the spices and serve immediately. Remove the pan from the heat, remove the bay leaf, and taste the sauce to ensure it is satisfactory. Season with salt and pepper to taste if desired. Place a cover on top of the sauce to keep it warm for up to a half hour before serving with fresh basil on top.

In a big saucepan, combine the majority of the sauce components. Place a big, deep pot on a stove burner and turn the heat up to medium-high to start the cooking procedure. To a large saucepan, combine all of the ingredients for the homemade spaghetti sauce, excluding the fresh basil. So the crusted tomatoes, garlic, yellow onion, olive oil, dried oregano, dried parsley, red pepper flakes, bay leaf, salt, and pepper are all added to the saucepan and simmered until the tomatoes are soft and the onions are translucent.

Cook the sauce on low heat until it is thick.

A simmer may be achieved using any of the burner’s setting options.

Season the pasta sauce with the seasonings and serve it immediately after cooking.

Place a taste test on the sauce after removing the bay leaf and turning off the heat. A pinch of salt and pepper to taste can be added. Place a cover on top of the sauce to keep it warm for up to a half hour before serving with fresh basil on top;

Reader Interactions

For dietary reasons, I am unable to use canned tomatoes or paste, so I just substituted the same number of fresh diced tomatoes in their place. There was just the appropriate amount of tomato juice to make it taste delicious. In addition, I added 4 cloves of garlic for the sake of my own personal preference. The addition of fresh basil and oregano elevated this meal to an entirely new level. There may be better marinara sauce recipes out there, but I awarded this recipe 5 stars simply because I followed the instructions to the letter and it turned out delicious—plus it was very easy and quick to make, and the ingredients are all stuff that most people have in their kitchens.

After tasting this, my husband has decided that he will never again purchase sauce.

  1. Changes include the addition of some black pepper Italian spices.
  2. I used a can of chopped tomatoes with garlic and mushrooms that had been previously drained.
  3. Continue readingAdvertisement This was very excellent.
  4. I’m not sure I’ll be buying marinara at the store any longer.
  5. Personally, I use canned whole tomatoes (which, in my opinion, are the closest thing you can get to fresh tomatoes), which I split with my fingers to remove the seeds (which just serve to make the sauce bitter), and then roughly chop the rest of the ingredients.
  6. Another thing I do (which I learned from watching television) is to keep the dry rinds from Parmesan and add them to the sauce.
  7. Regardless, I’m looking forward to having this later this evening for supper along with a ‘Sicilian Meat Roll.’ Thank you very much, Betsy!
  8. When you’re in a hurry or need a fast sauce, dried chopped onion and garlic salt can do the trick.
  9. Make no apprehensions about experimenting with new components to discover what you like the finest.
  10. Instead of using an 8-ounce can of tomato sauce, I used a 6-ounce can of tomato paste and 4 ounces of water to make up for it.
  11. I used a little amount of fresh basil and skipped the salt.

This was fantastic!

  • Simple and delicious.
  • Wonderful!
  • The sauce was enriched by the addition of sautéed mushrooms and green peppers, which I thought was a nice touch.
  • It’s quite simple to construct and customize to your preferences.
  • It tasted excellent; however, it could have used a little more sauce.

10 Minute Tomato Sauce from America’s Test Kitchen Recipe – Food.com

As stated on America’s Test Kitchens, this pasta sauce is made from canned crushed tomatoes and has a fresh taste. Use either Muir Glenn or Tuttoroso crushed tomatoes since they are processed at a lower temperature during the canning process and consequently have a fresher taste than other brands of crushed tomatoes. Notes about the recipe: It has been discovered by the chefs that grating the onions rather than cutting them causes the onions to caramelize more quickly. The butter is added because the saturated fats in the butter help the onions retain their sweetness.

Crushed tomatoes are preferred above other types of tomatoes.

NUTRITION INFO

The serving size is 1 (222) g, and the number of servings per recipe is 4. AMT. PER SERVING percent PERFORMANCE ON A DAILY BASIS Calories: 152 Calories from Fat: 87 g58 percent of total calories Total fat 9.7 g14 percent of total fat 4.2 g21 percent of total fat is saturated fat. Carbohydrates in total: 16.2 g (5 percent). Dietary Fiber: 4 g16 % of total calories Sugars account for 0.7 g2 percent.

DIRECTIONS

  • In a medium-sized saucepan, melt the butter over medium heat. 1/4 cup finely shredded onion is also a good addition. Cook for 2 minutes on medium heat. Toss with the oregano and 1/2 teaspoon salt. Cook for 3 minutes, stirring constantly, until the onions begin to brown. Toss in the minced garlic. 30 seconds in the microwave is plenty. Combine the crushed tomatoes and sugar in a large mixing bowl. Increase the heat to high and continue to cook, stirring constantly, until the sauce is simmering. Reduce the heat to medium-low. Cook for 10 minutes on low heat. Remove the pan from the heat. Add the olive oil and basil and mix well. Taste and season with salt and pepper to your liking. Serve over linguine
See also:  How To Clean Kitchenaid Pasta Roller

RECIPE MADE WITH LOVE BY

According to America’s Test Kitchens, this pasta sauce is made from canned crushed tomatoes and has a fresh taste. Use either Muir Glenn or Tuttoroso crushed tomatoes since they are processed at a lower temperature during the canning process and consequently have a fresher taste than other brands of crushed tomatoes. Notes on the recipe: According to the chefs, grating the onions rather than cutting them helps the onions to caramelize more rapidly and evenly. The butter is added because the saturated fats in the butter help the onions retain their sweetness.

Crushed tomatoes are preferred above other types of tomatoes.

recipes

For6servings

  • 3 tablespoons olive oil
  • 13 cup onion(50g), diced
  • 2 cloves garlic, chopped
  • 5 tablespoons tomato paste
  • 28 ounces crushed tomato(795g)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 3 tablespoons olive oil
  1. Add the olive oil, onion, garlic, and tomato paste to a large saucepan set over medium heat and cook until the onion is translucent. 5-7 minutes, or until the tomato paste has caramelized, is the recommended cooking time. Combine the tinned tomatoes, dry oregano, and dried basil in a large mixing bowl. Reduce the heat to a low simmer and cook for 15-20 minutes, or until the desired thickness is reached. Season with salt and pepper to taste
  2. Serve.

For6servings

  • 3 tablespoons olive oil
  • 13 cup onion(50g), diced
  • 2 cloves garlic, chopped
  • 5 tablespoons tomato paste
  • 28 ounces crushed tomato(795g)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 3 tablespoons olive oil
  1. Add the olive oil, onion, garlic, and tomato paste to a large saucepan set over medium heat and cook until the onion is translucent. 5-7 minutes, or until the tomato paste has caramelized, is the recommended cooking time. Combine the tinned tomatoes, dry oregano, and dried basil in a large mixing bowl. Reduce the heat to a low simmer and cook for 15-20 minutes, or until the desired thickness is reached. Season with salt and pepper to taste
  2. Serve.

Simple Tomato Sauce

Image courtesy of iStockphoto Spinach Codette with Sausage and Peas is a delicious dish to prepare. When plum tomatoes are no longer available at the farmers’ market, I resort to this simple, yet delectable, basic sauce for a quick and delightful meal (sugo di pomodoro semplice). The use of high-quality canned tomatoes and extra-virgin olive oil makes a significant difference in this dish.

In place of tomato paste or puree, I use diced imported Italian tomatoes packed in their natural fluids, which results in a fresher-tasting sauce than one made from tomatoes in thick puree, which imparts the flavor of tomato paste/puree to the sauce. Ingredients

  • 2 garlic cloves, lightly smashed
  • 1/4 cup/60 mL extra-virgin olive oil
  • Salt and pepper to taste a pair of 28-ounce/800-gram cans of chopped tomatoes, with their liquid
  • Kosher salt or fine sea salt is recommended. 5 huge fresh basil leaves, shredded or torn
  • 5 large fresh tomatoes, sliced

Instructions1. In a large saucepan over medium heat, cook the garlic in the olive oil until fragrant. Using a wooden spoon, push down on the garlic to release its taste, and then swirl the pan to infuse the oil with the flavor of the crushed garlic. The tomatoes should be added after approximately 2 minutes, when the garlic begins to sizzle and emit its scent but before it begins to brown. Carefully pour in the tomatoes (the oil will splatter), stirring to coat them with the oil. The tomatoes should be simmering at this point, so season with 1 teaspoon salt and raise the heat to medium-high.

  1. 2.
  2. Try a taste and adjust the seasoning with salt if necessary.
  3. Recipe with Smooth Tomato Sauce Variation: For some dishes, like as Ravioloni Valle Scannese, I prefer to use a smooth tomato sauce rather than one that has chunks of tomatoes in it.
  4. In addition, the taste is distinct.
  5. If you want a smooth tomato sauce, put the tomatoes through a food mill fitted with the disk with the tiniest holes before adding them to the pan, and then follow the recipe instructions as written.

Pasta with simple tomato sauce

It is possible that the recipe contains gluten and wheat. This dish is suitable for vegans.

9 Ingredients

  • Prepare the sauce with the following ingredients: 1 tablespoon olive oil
  • 1 medium brown onion chopped
  • 2 garlic cloves crushed
  • 1 x 800g can Italian diced tomatoes
  • 1 tbsp tomato paste
  • 1/3 cup finely chopped fresh continental parsley
  • 1/2 teaspoon caster sugar
  • Salt and freshly ground black pepper
  • 400g penne rigate
  • Prepare the sauce with the following ingredients:

5 Method Steps

  • In a large frying pan, heat the oil (1 tablespoon olive oil) over medium heat until hot. Toss in the onion (1 brown onion, diced) and simmer, uncovered, turning often, for 3 minutes, or until the onion begins to soften. Cook, stirring constantly, for 1 minute, or until the garlic is fragrant (2 garlic cloves, smashed)
  • Add the salt and pepper to taste. Combine the tomatoes (1 x 800g can Italian diced tomatoes) and tomato paste in a large mixing bowl (1 tbsp tomato paste). Turn the heat up to high and bring the mixture to a boil. Reduce heat to medium and continue to cook, uncovered, stirring often, for 6-7 minutes, or until the sauce has reduced and thickened somewhat. Add the parsley (about a third cup chopped fresh continental parsley) and sugar (about a half teaspoon caster sugar). Toss with a pinch of salt and freshly ground black pepper (salt and freshly ground black pepper)
  • Meanwhile, cook the pasta (400g penne rigate) in a large pot of salted boiling water according to the package guidelines, or until al dente, according to the package directions. Drain the pasta and return it to the pan. Toss in the sauce until everything is well combined. Serve as soon as possible

Did you make this?

Over medium heat, heat the olive oil (about 1 tablespoon) in a large frying pan. Cook, uncovered, turning often, for 3 minutes, or until the onion has softened a little bit (1 brown onion, diced). Cook, stirring constantly, for 1 minute, or until the garlic is fragrant (2 garlic cloves, smashed). The tomatoes (1 x 800g can Italian diced tomatoes) and tomato paste should be stirred in at this point (1 tbsp tomato paste). Heat to a rolling boil on a high heat setting. Turn down the heat to medium and continue to cook uncovered for 6-7 minutes, or until the sauce reduces and thickens a little bit.

Toss with a pinch of salt and pepper (salt and freshly ground black pepper), to taste.

Drain the pasta and return it to the pan.

Instantaneous service

Recipe Notes

Tip for using the microwave: Combine the oil, onion, and garlic in a medium heatproof microwave-safe mixing bowl. Cook for 2 minutes on high/800 watts/100 percent for 2 minutes, uncovered. 1 minute on High/800 watts/100 percent, uncovered, with the tomato paste stirring constantly Cook, uncovered, on High/800watts/100 percent, stirring every 3 minutes, for 6-10 minutes, or until the sauce reduces and thickens somewhat, until the tomatoes are soft. Storage: Store the tomato sauce (and variants) in an airtight jar in the refrigerator for up to 3 days before using.

Refrigerate overnight to allow for defrosting.

(((Variations))) Pasta with tomatochilli sauce: In step 1, along with the garlic, add 1 tiny chopped fresh red chilli to the sauce.

Tossed spaghetti in a tomato-bacon sauce Add 2 bacon rashers, rind and extra fat cut, finely diced, to the onion in step 1, along with the salt and pepper to taste. Pasta with a creamy tomato sauce: In step 3, add 2 tablespoons of heavy cream to the sauce along with the parsley.

Nutritional Information

  • Caloric intake: 453, energy intake: 1894 kJ, fat: 7g, saturated fats: 1g, fiber: 7g, protein: 14g, sodium: 57 mg, carbohydrates: 80 grams, sugar: 8 grams

All of the numbers shown above are averages. Image courtesy of William Meppem

Popular on Taste

Chunky Tomato Sauce Made in Minutes

Recipe Summary test

Preparation time: 15 minutes; total time: 45 minutes This recipe yields 6 cups. Advertisement

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 big onion, finely chopped Salt and freshly ground pepper
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1/4 teaspoon dried thyme or Italian spice
  • 2 cans (each 28 ounces) chopped tomatoes

Directions

  • Step 1: In a large saucepan, heat the oil over medium heat until shimmering. Cook for 5 minutes, stirring occasionally, until the onion and garlic are cooked. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Advertisement
  • Step 2: Add the tomatoes with their juice and the thyme
  • Cook, stirring periodically, for 20 to 25 minutes, or until the sauce has thickened.

Variations

If you want to make a meat sauce, prepare 1 pound of cooked ground meat (beef or sausage, turkey or pork) and mix it into the sauce along with the tomatoes.

Homemade Spaghetti Sauce

This classic Italian recipe for homemade spaghetti sauce, which is packed with tomatoes and herbs, may well become a family tradition in your household. Everyone will be drawn to the kitchen to check what’s cooking if there’s a pot of spaghetti sauce simmering on the burner. A huge bowl of pasta that’s been covered in a thick red tomato sauce is one of life’s simple pleasures. Asking my father, he would probably respond that there is nothing he would rather be doing than what we are doing now.

  • Despite its complexity, homemade spaghetti sauce is surprisingly simple to prepare.
  • It’s possible that you already have everything you need in your pantry.
  • The only thing it requires in terms of attention is a stir every now and again.
  • Alternatively, open a bottle of Pinot Noir or similar medium-bodied red wine and toast the chef!

About this homemade spaghetti sauce

In order to prepare this homemade spaghetti sauce, I use four distinct types of canned tomatoes: tomato paste, crushed tomatoes with their juice, tomato sauce, and diced tomatoes with their juice (all from the same can). Although homemade spaghetti sauce necessitates a long simmer on the burner, the most of the time is spent with your hands in the pot. If you want, you might use a slow cooker to cook the spaghetti sauce on low heat for 8 hours. Why bother preparing your own sauce when you can simply buy a jar of sauce from the supermarket?

Anything that is freshly prepared outperforms canned goods by a wide margin.

Keep an ear out for the ” Grazie ” (thank you!) that will undoubtedly come your way.

“).

How do you make homemade spaghetti sauce?

It’s as easy as that! Sauté the onions and garlic in the olive oil until translucent, then add a couple tablespoons of tomato sauce and heat it up for a minute or two before adding the tomato sauce and tomatoes. The dry spices (oregano, thyme, bay leaf), a tablespoon of sugar, and red pepper flakes should be added at this point. Stir thoroughly and cook for at least one hour, but preferably up to three hours on low heat.

Remove the bay leaf just before serving, and whisk in a little butter, as well as some fresh basil and parsley, to taste. Over your favorite spaghetti, top with a sprinkling of freshly grated Parmesan cheese and you’re done! Thank you for your time and consideration.

How to make this spaghetti sauce your own

  • Isn’t it straightforward? Sauté the onions and garlic in the olive oil until translucent, then add a couple tablespoons of tomato sauce and heat it up for a minute or two before adding the tomato sauce and tomatoes to the pan. The dry herbs (oregano, thyme, bay leaf), a tablespoon of sugar, and red pepper flakes should be added at this point. Cook for at least one hour, but up to three hours, stirring occasionally. Remove the bay leaf just before serving, and toss in a little butter, as well as some fresh basil and parsley, to finish off the dish. Over your favorite spaghetti, top with a sprinkling of freshly grated Parmesan cheese and enjoy! Enjoy your meal!

FAQ

The distinction between spaghetti sauce and marinara sauce is as follows: There appears to be considerable disagreement over the distinction between spaghetti sauce and marinara. The sauce is often thinner than spaghetti sauce, created with tomatoes and seasonings and not cooked as long as spaghetti sauce, giving marinara a fresher flavor and a shorter cooking time. Although comparable to tomato sauce, spaghetti sauce frequently contains extra ingredients such as onions, peppers, mushrooms, or meat and requires a longer cooking time as well as a more robust taste.

It is believed that the term “sauce” derives from the Italian word salsa, which literally translates as “a topping.”

Reheating and Storage Tips

It is possible to preserve leftover spaghetti sauce in the refrigerator for up to 4 days. Store in a container with a tight-fitting lid. When you’re ready to serve, gently reheat the mixture in a pot on the stove. Making your own spaghetti sauce is a meal prepper’s dream come true. Whenever you have extra time, you may prepare a large amount of this sauce and store it in freezer containers for as long as you like. In order to get the best results, you should defrost it overnight in the refrigerator before using it.

It may be used for a variety of dishes other than spaghetti and meatballs.

Other pasta sauce recipes

Looking for more delectable ways to garnish your favorite pasta dish? Look no further.

  • With or without meat, you can make Crockpot Spaghetti Sauce (with or without meat, you can make it on the stovetop, too!). Tomato sauce with ground turkey and turkey Italian sausage
  • Turkey Bolognese with ground turkey and turkey Italian sausage
  • A fresh tomato cream sauce served over angel hair spaghetti Recipe for Baked Feta Pasta (with a vegan variation)
  • Bolognese in the Instant Pot
  • Pasta and meat sauce in the Instant Pot
  • Cauliflower is used to make a light Alfredo sauce. With quinoa and lentils, this vegan Bolognese has a meaty texture and flavor. Carrot pesto
  • Lemon cream sauce with spinach
  • Roasted vegetables
See also:  How To Store Dry Pasta

Is this something you created? Make sure to write a review and tag me @rachelcooksblog onFacebook,Instagram, orPinterest if you do so! This classic Italian recipe for homemade spaghetti sauce, which is packed with tomatoes and herbs, may well become a family tradition in your household. Everyone will be drawn to the kitchen to check what’s cooking if there’s a pot of spaghetti sauce simmering on the burner.

  • 1/4cupfinely diced yellow onion (approximately 1 medium onion)
  • 3 cloves garlic, minced (approximately 1 tablespoon minced garlic)
  • 2 tablespoons tomato paste
  • 1(28 oz) can crushed tomatoes
  • 1(15 oz) can tomato sauce
  • 1(14.5 oz) can petite diced tomatoes and their juice
  • 1tablespoonwhite sugar
  • 1tablespoondried oregano
  • 1/2teaspoondried thyme
  • Heat the oil in a big, deep pan over medium heat until shimmering. Cook, stirring regularly, for 4-5 minutes, or until the onion is transparent, until the liquid has evaporated. Continue to simmer, stirring constantly, for one minute, or until the garlic becomes aromatic. Cook, stirring regularly, until the tomato paste is well distributed among the onions (approximately 1 minute). Combine the crushed tomatoes, tomato sauce, diced tomatoes, sugar, oregano, thyme, red pepper flakes, and bay leaves in a large mixing bowl
  • Combine well. Using a whisk, mix all of the ingredients. Bring to a simmer and continue to cook, partially covered, for at least an hour and up to three hours more. Every few minutes, give it a good stir. Check to see that the sauce is not sticking to the bottom of the skillet. If required, adjust the heat. Take care not to damage the bay leaf, and then whisk in the butter, basil, and parsley until the butter is melted
  • Toss the ingredients together, taste, and season with salt and pepper before serving.
  • Ground beef, turkey, or Italian sausage can be used to make a meat-based sauce. Before adding the garlic, brown it in a skillet with the onions. Additional veggies, like as diced bell peppers or mushrooms, can be added to the dish.

Serving size: 1/2 cup, calorie count: 48kcal Carbohydrates:7g,Protein:1g,Fat:2g, The following amounts of saturated fat and polyunsaturated fat are included in this calculation: 1g, polyunsaturated fat: 1g, cholesterol: 2mg, sodium:93mg, fiber: 1g, sugar 5g As a convenience and courtesy, this website provides estimated nutritional information exclusively for your convenience. Nutritional information is generally derived from the USDA Food Composition Database, which is made public wherever possible, or from other online calculators.

Homemade Spaghetti Sauce Recipe

Recipe for Homemade Spaghetti Sauce is bursting with flavor, and it’s simple to produce in big amounts for freezing or canning for quick homemade meals that can be prepared in advance. My family adores it when we create our own spaghetti sauce from scratch. Whenever we make it, we always make a large double or triple batch so that we can easily freeze the leftovers.

Due to the popularity of spaghetti and meatballs in our household, we nearly always have frozen spaghetti sauce and meatballs on hand. It’s a great weekday supper since it’s quick and easy to prepare, plus it tastes fantastic.

What are the best tomatoes to use?

The greatest spaghetti sauce is produced from San Marzano tomatoes, which are grown in Italy. San Marzano tomatoes are a kind of plum tomato that is grown in Italy. These tomatoes have a richer flavor, are sweeter, and are less acidic than other varieties. You may get canned San Marzano tomatoes at your local grocery store or online. To be clear that the tomatoes are of this kind, the label should state so prominently.

Can I make spaghetti sauce from whole tomatoes?

San Marzano tomatoes are used to make the tastiest spaghetti sauce. It is a kind of plum tomato that is known as San Marzano. Sweeter and less acidic than regular tomatoes, these tomatoes offer a richer taste. Canned San Marzano tomatoes are available at your local grocery shop. If the tomatoes are of this kind, it should be extremely clear on the label.

What is the difference between marinara and spaghetti sauce?

Marinara sauce and spaghetti sauce are two distinct sauces that are used in different ways. Both sauces are made from tomatoes. Marinara is a basic sauce that has been enhanced with simple flavorings such as garlic, salt, and basil. The sauce for spaghetti frequently contains extra ingredients and spices such as onion, fennel, parsley, and oregano in addition to the tomatoes.

Ground Beef:

Spaghetti sauce does not contain ground beef because it is generally served with meatballs, so we do not include it. You may, however, customize your dish by adding ground beef. If you cook it separately, you will want to add it to the onions and cook it fully before draining off any extra fat. If you cook it together with the onions, you will want to add it to the sauce just before serving.

Serving Suggestion:

We serve this spaghetti sauce with Homemade Baked Meatballs, which are delicious. These meatballs are bursting with flavor, and they are the ideal accompaniment to this sauce. Furthermore, they store very well, allowing you to have a whole, from scratch handmade freezer dinner ready for those hectic nights.

Time Saving Tip:

Cooking a spaghetti sauce for an extended period of time permits it to create a strong taste. This dish asks for a simmering time of 1-4 hours. You can also put everything to a slow cooker and let it handle all of the simmering for you if you don’t feel safe leaving it on the burner. Put it on high for 4-5 hours, and you’ll have a well-developed spaghetti sauce on your hands.

Freezer Instructions:

It’s really simple to store leftovers of this sauce in the freezer for future use. All that is required is that you allow the sauce to cool before ladling it into gallon-sized ziploc bags. We only need four scoops for our family of four, therefore we just pour four scoops into each of the four bags. If you keep track of how much your family consumes, you should be able to get an accurate estimate of how much food you’ll require. After that, you place all of the bags on a baking sheet and place it in the freezer for several hours.

When you’re ready to dine, just defrost the frozen food and reheat it on the stovetop or in the microwave until warm.

Canning Instructions:

Prepare 6 pint-sized mason jars by sterilizing them. 1 tablespoon of lemon juice should be added to each jar.

Fill the jars halfway with the prepared spaghetti sauce, allowing 1/2 inch of space at the top for expansion. Place the lids and bands on top of the jars and tighten them down. 35 minutes in a boiling water bath is the recommended cooking time.

Storage and Reheating Instructions:

Any leftovers should be stored in an airtight container in the refrigerator, or follow the directions above to keep them in the freezer. reheat over medium-low heat on the stovetop until well warmed through If you enjoy this dish, you might also enjoy these other mouthwatering pasta recipes:

  • Pasta Puttanesca, Shrimp Scampi Pasta in 15 Minutes, Cheesy Chicken Spaghetti, Creamy Chicken Tetrazzini, and many more.

Follow along with Rachel as she walks you through every step of this recipe in the video below. It might be helpful to have a picture, and with our culinary program, we’ll always have something to assist you out. For the whole collection of recipes, visit YouTube, Facebook Watch, or ourFacebook Page. You can also find them right here on our website, along with their related recipes.

Easy Marinara Sauce

Marinara Sauce is a simple tomato sauce that may be used to top your favorite pasta or substituted for jarred pasta sauce in recipes that call for canned pasta sauce. It is the simplest marinara sauce to create, with a basis of tomatoes (both whole and crushed) plus onions and garlic. This easy sauce takes less than 30 minutes to prepare and keeps for up to 5 days in the refrigerator or freezer. Make this simple homemade tomato sauce and you’ll never go back to buying bottled pasta sauce again!

In only a few minutes, juicy tomatoes are cooked with fresh herbs and aromatics to produce the greatest marinara sauce.

What is Marinara Sauce?

Marinara Sauce is a straightforward tomato sauce made with only a few simple components. Tomatoes, aromatics (onion and garlic), and spices are the most common ingredients. You may use it as a dipping sauce for pasta, as a sauce in your dishes, or as a replacement for canned sauces (we always use it in lieu of spaghetti sauce!) Perhaps you’re asking, what exactly is the difference between spaghetti sauce and marinara sauce? Marinara and spaghetti sauce are distinct in that marinara is made solely of tomatoes and spices, but spaghetti sauce incorporates other components such as meat or other vegetables.

According to the kind of tomatoes you buy, you may need to adjust the amount of sugar you use in your marinara sauce in order to help reduce some of the acidity.

In addition to canned crushed tomatoes and whole tomatoes, I occasionally use fresh tomatoes from my garden to supplement the recipe.

Whole tomatoes, squashed by hand or with a spoon, provide the nicest consistency in my opinion.

I do like to add items like shredded zucchini or even chopped celery if I have them on hand, and I also like to use this Marinara Sauce to make a homemade meat sauce from time to time. I hope you enjoy this recipe!

How To Make Marinara Sauce

A tasty and surprise easy recipe to prepare in only 30 minutes, marinara sauce is a must-try!

  1. Finely dice the onions and carrots, then sauté them in a skillet until tender. Into the pan, add your tomatoes and carefully break them apart with a wooden spoon
  2. Cook the marinara sauce for about 20 minutes, or until it reaches the consistency you prefer.

Make sure that your sauce is a bit thinner if it is going to be used as a pasta sauce, as opposed to somewhat thicker if it is going to be used to top pizza or as a dip for breadsticks or chips. If you put your marinara sauce in an airtight container in the refrigerator, it will last around 5-7 days. Instead, you may freeze it in single-serving portions for up to a year and then just thaw as required.

More Recipes You’ll Love

  • The Best Homemade Pasta Sauce
  • Slow Cooker Spaghetti Bolognese–so fragrant
  • The Best Homemade Pasta Sauce
  • Slow Cooker Spaghetti Bolognese–so tasty
  • Pesto made using fresh herbs and basil from the garden
  • Cooking Tip: Peel Tomatoes in the Kitchen The following recipes are available: One-Pot Pasta with Creamy Tomato Sauce
  • Tomato Pie (a summertime classic)

Easy Marinara Sauce

This is the Best Homemade Pasta Sauce; this is the Slow Cooker Spaghetti Bolognese– it is so flavorful; this is the Slow Cooker Spaghetti Bolognese– it is so tasty; Basil Pesto made with fresh herbs picked straight from the garden Cooking Tip: Peel Tomatoes in the Kitchen. pasta in a single pot with a creamy tomato sauce; tomato pie (a summertime favorite);

  • A tablespoon of olive oil
  • 1cup onion finely diced
  • 13cup carrot shredded
  • 3 garlic cloves minced
  • 14cup fresh basil chopped
  • 12 teaspoon dried oregano
  • Salt and pepper
  • 28ounces whole tomatoescanned
  • 28ounces crushed tomatoescanned
  • 2tablespoons tomato paste
  • 1-2 teaspoons sugar (optional)
  • 12 cup water
  • A tablespoon of olive oil

a tablespoon of olive oil; 1cup onion finely diced; 13cup carrot shredded; 3 garlic cloves minced; 14cup fresh basil chopped; 12 teaspoon dried oregano; salt and pepper; 28ounces whole tomatoescanned; 28ounces crushed tomatoescanned; 2tablespoons tomato paste; 1-2 teaspoons sugar (optional); 12 cup water

  • In a large saucepan, boil the olive oil over medium heat until shimmering. Combine the onion, carrot, and garlic in a large mixing bowl. Cook for about 5 minutes, or until the vegetables are tender. With a spoon, gently break apart the entire tomatoes (with their juice) and add them to the pan. Add in the other ingredients and mix well. Stirring occasionally, cook for 20 minutes uncovered on low heat, or until sauce reaches desired consistency. Use this sauce to top pasta or incorporate it into your favorite meals. To store, place the food in the freezer or refrigerator.

Depending on the brand of tomatoes you purchase, more sugar may be necessary. Nutritional Values: 112 calories, 15 grams of carbohydrates, 2 grams of protein, 5 grams of fat, 310 mg sodium, 568 mg potassium, 3 grams of fiber, 8 grams of sugar, 1320 IU vitamin A, 21.5 grams vitamin C, 76 milligrams calcium, 2.5 milligrams iron (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used). Course Main Course Italian Cuisine courtesy of SpendWithPennies.com.

We invite you to share this dish with your friends and family.

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REPIN THIS EASY PASTA SAUCE HERE

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