As requested, a recipe for delicious, fresh, homemade tomato sauce.
If there’s one thing an Italian child is raised on, it’s tomatoes. Italians are obsessed with tomatoes. I’ve even seen it go as far as a dinner conversation centered around the different kinds of tomatoes and their individuals uses – for a whole hour! Anyways, their obsession led to tomato sauce, which is something I think many of us could not live without. They’ve perfected it into one of the world’s best comfort foods, and it’s also pretty easy to make. I’ve taken tips from various individuals and come up with my own personal recipe. There’s nothing like homemade tomato sauce, so enjoy :)
1 – 28oz Can of Whole Peeled Tomatoes
1 – 6oz Can of Tomato Paste
2 Extra Large Garlic Cloves (minced)
Approx 10 Basil Leaves (ripped into thirds)
2 Tbsp Olive Oil
1 Tsp Dried Oregano
10 Cherry Tomatoes
½ Cup 2% Milk
Salt and Pepper to taste
Place olive oil, garlic, and half of your basil into a sauce pan to sauté
Once your garlic is browned, lower the heat as low as it will go, add in tomato paste and whole peeled tomatoes (it’s important to lower the heat A LOT so that it doesn’t explode all over you when you pour in the peeled tomatoes). Sprinkle with oregano, add remaining basil, and stir.
Turn the heat up to about a medium flame. Once it starts boiling, lower heat and let simmer for about 25 minutes. Be sure to stir every 5-10minutes.
While the tomato sauce is thickening you’ll want to peel the skins off of your cherry tomatoes. After you’ve peeled them, quarter each one.
Once the sauce is almost to the desired consistency, put water on to boil for your pasta. As you do this, add the cherry tomatoes into the mixture so they have about 5-10 minutes of simmer time. Once you’re ready to throw in the pasta, turn off the sauce’s burner, and slowly stir in milk. Let sit until pasta is ready.
Drizzle over or mix into pasta.