Making your own sauce is crazy easy. Prego? Ragu? Imposters. They use cheaper ingredients with less natural flavor, and then add sugar. Its totally not needed, and homemade sauce takes like 15 minutes or less to prepare. Like the idea of no prep meals? Triple the recipe. Freeze or can the rest. If canned with the proper technique your pasta sauce will be good for about 6 months.
Change the sauce to a creamy-based one by using plain fat free yogurt (try my take on the Turkish shishbarak), or make a pesto.
If you're looking for something more bespoke, and you're already saucy enough, keep your pasta dry and add some grilled or roasted vegetables.
In line with what I do for #bespokenutritionconsulting, you can even puree some bell peppers, cauliflower, or mushrooms with your tomato sauce if you need to sneak in some extra veggies to your kids' meals.
Tip: for an extra burst of flavor, try pre-roasting or grilling your tomatoes mushrooms, or other veggies before making them into sauce.
Go ahead tonight and embrace your inner Italian. Join the #pastaholics in our quest for the perfect, yet healthy food coma.
Homemade Pasta Sauce:
4 pounds of tomatoes chopped
garlic cloves, minced
2 bay leaves
2 chilies, sliced and sauteed (optional)
salt and pepper to taste
Puree the chopped tomatoes. Put them on to simmer on a medium heat.
Add your choice of spices-- oregano, garlic, basil, and bay leaves are the quintessential ones.
Simmer uncovered for 15-30 minutes or until the tomato sauce reduces to the consistency you prefer.