While I have been know to buy a couple of bushels of tomatoes at the end of summer and get busy with a full-day project of making and bottling my own tomato sauce, I didn’t do it last year and my homemade sauce has run out. I then turned to using bottled tomato sauce from the grocery store. The taste just wasn’t the same and I wanted to find a solution for a fresh tasting, but quick sauce.
I have created a version that uses canned tomatoes that tastes pretty fresh. This is my recipe.
Jean’s Tomato Sauce
- 2-3 cloves of garlic, chopped
- 1 tbsp extra virgin olive oil
- 1 – 28 oz can chopped tomatoes
- 1 small cooking onion chopped
- 1 heaping tbsp basil pesto
- Allow the garlic to sit for 10 minutes after chopping before you add it the heat, to maximize the cancer-fighting contents.
- Heat the oil on a pan on med-low.
- Add the chopped onion and garlic and let it soften – about 5 minutes.
- Add the can of tomatoes.
- If you like a chunky sauce then leave it as is, otherwise, use a submersible hand held blender to get the consistency that you like. Alternatively, you could use the blended tomatoes in the can.
- Allow this to simmer until you need it. It will get thicker the more it simmers. I usually let mine go about 10 minutes (while I wait for the pasta to cook).
- About 5 minutes before serving add 1 tbsp of pesto – either homemade or jarred.
I love recipes that contain only healthy ingredients and this is one of them. Garlic and onions are members of the allium family and contain sulfur-containing phytonutrients. Also, tomatoes are famous for their high level of lycopene – a cancer fighting carotenoid. Lycopene is especially known to help combat prostate cancer. The basil in the pesto is high in antioxidants. Olive oil is a healthy fat which is part of the Mediterranean diet which has shown many positive health effects. I hope you try and enjoy this recipe!