Pasta Sauce From Scratch

For me, when it comes to comfort food there are few things that rank higher than about any kind of red pasta. Here is a recipe my husband and I worked on last weekend. I’ve recently hurt my hand and he has filled in wonderfully around the house, it's actually been a lot of fun working together. It is a super easy recipe that is easy to add and subtract from to really make it your own and fit your wants. Enjoy!

Things You'll Need:

-couple pounds of tomatoes, we used just over 2 dozen small to medium tomatoes

-1 medium onion

-2 tablespoon of diced garlic

- few fresh basil leaves

-couple tablespoons of vegetable broth or tomato soup for texture

-paprika, salt, & pepper to taste

-avocado oil or any high heat cooking oil of choice

-12-16oz boxed dry

Be sure to cook any products to the recommended temperature.

This recipe feed my family of 4, plus a little left over.

We started by preheating the oven to 450 degrees Fahrenheit as well as lining a jelly roll pan with some foil. We washed and dried our tomatoes.

We cut the top off of the tomatoes to make them flat and remove the hard part of the core. We flipped the tomatoes over and very carefully sliced the skin of the tomatoes into an “X” .

We then placed the tomatoes into a bowl and coated them in avocado oil.

Next lay the tomatoes on the foiled jelly roll pan with space between then, Lightly sprinkle with salt, place in preheated oven for 15-25 minutes. You’ll know they are ready when the skin gets wrinkled.

Carefully pull the pan out of the oven and allow to cool.

In a deep sauce pan sauté the onion over medium low heat until they are translucent

Once the tomatoes are cooked use tongs or your fingers to pull the skins off of the tomatoes. This doesn’t need to be precise but helps with the texture of the sauce but does not affect the flavor.

Place the skinned tomatoes into the pan with the sautéed onions.

Cook on medium until it begins to slightly bubble then turn on low and cover and let sit for about 15 minutes.

Add in garlic, basil, and other seasoning to taste and cook covered for at least twenty minutes stirring occasionally.

Remove from heat. We poured the mixture into a plastic bowl so that we wouldn't scratch the bottom of the pan and used immersion blender until the desired texture was reached. Be carful to keep the blender in the sauce and to have it turned off when you pull it out to avoid a huge mess!

We added in two tablespoons of vegetable broth to make the texture thinner