I was inspired to make my own pasta sauce after recently making my own tomato sauce for the Thanksgiving vegetarian meatloaf. I also recently realized I tried my hands at making my own pasta sauce too here. This one is a another tasty, healthy option.
Makes 4 servings
1 tbs olive oil
5 organic tomatoes
1 small sweet onion, chopped
2 garlic cloves, minced
2 tbs basil
6 sun-dried tomatoes, chopped
1/2 cup mushrooms
1/2 tsp oregeno
salt, pepper, to taste
dash of cayenne (optional)
- Boil water in pot. Fill a bowl with cold water.
- Core out the stems from the tomatoes and slice a shallow “X” in the bottom of each tomato.
- Drop the tomatoes into the boiling water. Cook until you see the skin starting to wrinkle and split, 45 to 60 seconds, then remove and plunge them into the cold water.
- Strip the tomato skin off and process tomatoes in food processor to your chunky or smooth sauce liking.
- Add oil to a pot and sauté onions and garlic
- Stir in the tomatoes, mushrooms, and sun-dried tomatoes, and increase heat to high-medium to bring to a low boil. When the mixture boils, reduce the heat to medium and simmer for about 15 minutes, uncovered, until most of the water cooks off. Watch closely, reducing heat if necessary and stirring often.
- Serve sauce over bed of whole wheat pasta noodles.