Pantry Sauce

This is a revamped sauce that was developed with the intention of using items straight from your pantry. It’s simple but so flavorful. Make a double batch and freeze half to use later. Don’t be intimated by measurements, honestly, you can’t go wrong with any amount of tomatoes and lots of garlic. Sauce always taste better the next day, so if you can make ahead and use the next day it will be worth the wait. What about fresh tomatoes?? Yes, roast them first in the oven. Here’s a quick way.  Line a sheet pan with parchment paper, rinse with cold water, slice tomatoes in half if large, removing stem, lay face down. Drizzle with EVOO and BROIL (watch closely, as time may vary). A small batch takes about 15 mins. This can be done with frozen or fresh tomatoes. Here’s a post that shares tips on how to freeze tomatoes.

Pair this sauce with Family Meatballs for a complete meal 🙂

Pantry Sauce

Carmen Mbwana

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Ingredients

  

• 28-30 oz can or glass jar organic diced or crushed tomatoes in juice
• 14.5 oz organic diced & fire roasted tomatoes can substitute for diced tomatoes
• 15 oz organic tomato sauce optional
• 6 oz organic tomato paste
• 2 handfuls fresh basil rough chopped
• 3-4 cloves minced garlic can use roasted garlic
• 1 onion diced
• 3 cups vegetable or Bone broth
• 1 tsp dried oregano
• 1 tsp dried parsley
• 2 tsp Italian Seasoning
• salt and pepper to taste
• 1 cup water
• 1 lemon juiced
• Optional add ins: crushed red pepper roasted jalapenos, chopped frozen spinach, shredded carrots, chopped peppers, chipotle peppers/powder

Instructions

 

• In a large pot or dutch oven, saute onions in EVOO, add onions, oregano, Italian seasoning, dash of salt and pepper (can add diced carrots, peppers, mushrooms- if using). Add all the tomatoes and tomato paste. Stir and mix well. Add ½ of the fresh basil and roasted garlic (if using minced garlic add when sauteing onions).
• Add water (use an empty can to get the last bit of tomatoes). Stir, add broth. Bring to a boil, then simmer for at least 10mins.
• Optional- Using an immersion blender, blend the sauce to a desired consistency (we like slightly chunky sauce).
• Add rest of the fresh basil and lemon juice. Stir and simmer for 30 mins. The longer the simmer, the better. Add optional add ins, like carrots, jalapenos, chopped spinach, or peppers.
• Sauce will taste best the next day. Store in 2 large mason jars. Add to your favorite Italian dish.

Notes

Don't worry about exact measurements. Use diced or crushed tomatoes, as much or as little as you have. You really can't mess up this recipe.