Wednesday, July 21, 2010

Pasta Sauce

I have been making this for years.  I prefer homemade sauce over jar sauce.  Tonight I will be making it for lasagna.  I will simmer it with cooked ground meat.  I also plan to puree some zucchini I have before it goes bad and add it to the sauce.  I will be serving it with bruschetta.  


  • 2 (14.5 ounce) cans stewed tomatoes
  • 1 (6 ounce) can tomato paste
  • 4 tablespoons chopped fresh parsley (I use dried if I don't have fresh parsley on hand)
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons olive oil
  • 1/2 cup finely diced onion
  • 1/2 cup white wine

  • Directions
  1. In a food processor place stewed tomatoes, tomato paste, chopped parsley, minced garlic, oregano, italian seasoning, salt, and pepper. Blend until smooth.
  2. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
  3. Simmer for 30 minutes, stirring occasionally.

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