Wednesday, January 16, 2008

Pasta Sauce

This one's easy!

Take 2 large (15 oz.) cans of tomato sauce and heat in a large saucepan. Add whatever excites you - spinach, herbs from your garden (or your spice rack), garlic, onion, vegetables, meat.

Some herbs that are nice with this:
Rosemary (my fave!)

Or you can experiment with smaller batches and try:
Mustard Seed

Allow the sauce to simmer at least half an hour - the longer the better. I then pack it in my Ball Freezer containers (available at the grocery store by the canning stuff) and freeze them. Thaw one or two prior to dinner. One is perfect for two people, two is just right for 4.

And no more wasted sauce because you didn't eat the whole jar.

1 comment:

Pusher said...

Extra tip for those, like Puck, who don't love the tangy acidity of tomato sauce: A half cup or so of either red wine or cream (or milk, if you're worried about alcohol *and* about fat) will really cut the acidity without hurting the flavor or drowning out the spices.