Say goodbye to store-bought pasta sauces! This recipe has just converted me, seriously. So during a Saturday football get-together at my parent’s house, my mom’s good friend, Mrs. Patrice, and I began talking about our easy go-to meals during the week. When she mentioned homemade pasta sauce, my eyes immediately lit up. I had been searching for a hearty, homemade sauce that didn’t pack a lot of hidden ingredients and fat.
Many store-bought sauces pack in more calories and sugar than they are worth, and healthier brands can cost up to $10 a jar! I’ve been trying to opt out for awhile.
Mrs. Patrice is a wonderful storyteller, in general, so when she described her step-by-step process, it sounded easy and delicious. So I am excited to share her recipe with everyone!
This recipe has simple, yet very tasty ingredients that are versatile in many meals.
And what’s even better? One pot of this fits perfectly in a large mason jar!
Author: Kathryn, DownHomeDamsel.com
Recipe: Mrs. Patrice’s homemade pasta sauce
Prep time: 10 minutes
Cook time: 35 minutes
Servings: Approx. 6 servings (serving size: about 1/2 cup)
- 4 cloves of garlic, minced
- 2 tbsp of olive oil
- 1 28 oz can of crushed tomatoes
- 1 14.5 oz can of petite diced tomatoes
- 2 tbsp of fresh basil, chopped
- 1 1/2 tbsp of Italian seasoning
- salt and pepper
- 1 tsp of sugar
- 1 bay leaf
- Splash of white or red wine (optional)
- 1/4 cup of parmesan
- 1/2 cup of mushrooms, diced (optional)
*You can also add shrimp to this recipe or sauteed onions. The options really are endless!
In a large, rounded skillet, add olive oil and minced garlic and turn the heat on medium. Cook garlic for about 1 minute until tender and not any longer—it will burn!
Add crushed and diced tomatoes and stir.
Next, add basil, Italian seasoning, salt, pepper and bay leaf. Add sugar to eliminate the bitterness from the tomatoes. Sadly, Winn-Dixie didn’t have any bay leaves in stock, so I had to go without one.
(Optional) Add a splash of white or red wine to enhance the flavor.
Stir in diced mushrooms (or shrimp, onions) and set heat to low or simmer. Half-cover with pot lid and let simmer for 30 minutes or more. The longer it simmers, the better the flavor!
After it’s done, let it cool, then transfer the sauce to mixing bowl and pour into a mason jar. Store in the refrigerator for up to two weeks. If you are serving it right after, top with parmesan cheese.
See? Easy peasy! You can serve this over wheat pasta, add it to lasagna or even let it complement spaghetti squash.
And let’s not forget to mention that this sauce is easy on the wallet. If you have the base ingredients (garlic, olive oil) and the seasonings, you will spend about $5 on this recipe. This is a great, cost-efficient way to feed your family or have leftovers for days!